Peppermint bark – It’s addictive – My only regret is I didn’t make more! Feel free to double this recipe. This is NOT going to last long in our house. It’s so good and the chocolate has a perfect texture.
Ingredients Peppermint bark – It’s addictive
8 oz semisweet chocolate
2 tsp vegetable oil
8 oz real white chocolate
2-3 oz crushed peppermint candy canes
Put 2 inches of water in a 2 quart saucepan. Place a glass bowl that doesn’t touch the water over the pot. Add the 8 oz of semisweet chocolate and 1 tsp of the vegetable oil. Prepare a half sheet pan, covering it with parchment paper or a silpat. When the chocolate is melted, stir with a silicone spatula or a wooden spoon. Lift the bowl out of the pot and wipe the bottom with a paper towel. (Careful, it will be hot.) Pour the chocolate onto the parchment or silpat. Spread into a rectangle about 1/8 inch thick. Put in fridge for a few minutes while you melt the white chocolate. Melt the white chocolate the same way, adding a tsp of vegetable oil. When the dark chocolate has set, pour the white chocolate into the center and spread evenly over the dark chocolate. Sprinkle the crushed candy canes over and put back in fridge until the chocolate is firm. Break into pieces and serve.
Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations.
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