More About Dark Chocolate Peppermint Bark
PREP TIME 35min
COOK TIME 2hr 5min
SERVES 2 pounds
INGEDRIENTS
1 pound bittersweet or semisweet chocolate bars, chopped, plus 4 oz. of the same chocolate, broken into 2 large pieces
¾ cup coarsely crushed peppermint candies or candy canes (seal in a plastic bag and tap with a rolling pin; discard candy dust)
DIRECTIONS
1 Line a large rimmed baking sheet with parchment paper.
2 Put chopped chocolate in a shallow, medium heatproof bowl. In a medium saucepan, bring 1/2 in. water to a bare simmer. Set bowl over pan and heat chocolate, stirring often, until melted and registers about 115° on a digital or instant-read thermometer, 3 to 7 minutes.
3 Remove bowl from water and dry underside. Let chocolate cool (at first, it will rise about 5°), stirring constantly, to 95°, 5 to 12 minutes. Add large chocolate pieces and stir constantly until chocolate cools to 88° to 90°, 2 to 3 minutes. Spoon out unmelted chocolate and save for other uses.
4 Pour melted chocolate onto center of parchment and spread with an offset spatula or flexible scraper to about 1 in. from pan edges. Sprinkle with peppermint candies and gently pat them into chocolate.
5 Set pan on a cooling rack and let stand at room temperature until chocolate is firm, about 1 1/2 hours. 6 Break bark into pieces.
Make ahead: Up to 1 month, airtight at room temperature.
COOK TIME 2hr 5min
SERVES 2 pounds
INGEDRIENTS
1 pound bittersweet or semisweet chocolate bars, chopped, plus 4 oz. of the same chocolate, broken into 2 large pieces
¾ cup coarsely crushed peppermint candies or candy canes (seal in a plastic bag and tap with a rolling pin; discard candy dust)
DIRECTIONS
1 Line a large rimmed baking sheet with parchment paper.
2 Put chopped chocolate in a shallow, medium heatproof bowl. In a medium saucepan, bring 1/2 in. water to a bare simmer. Set bowl over pan and heat chocolate, stirring often, until melted and registers about 115° on a digital or instant-read thermometer, 3 to 7 minutes.
3 Remove bowl from water and dry underside. Let chocolate cool (at first, it will rise about 5°), stirring constantly, to 95°, 5 to 12 minutes. Add large chocolate pieces and stir constantly until chocolate cools to 88° to 90°, 2 to 3 minutes. Spoon out unmelted chocolate and save for other uses.
4 Pour melted chocolate onto center of parchment and spread with an offset spatula or flexible scraper to about 1 in. from pan edges. Sprinkle with peppermint candies and gently pat them into chocolate.
5 Set pan on a cooling rack and let stand at room temperature until chocolate is firm, about 1 1/2 hours. 6 Break bark into pieces.
Make ahead: Up to 1 month, airtight at room temperature.
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