Peppermint bark is made from peppermint candy, which is then covered with white chocolate, and again topped with dark chocolate. However, it is important to note that peppermint bark can also mean peppermint candies covered with chocolate. You will find a number of commercially-made peppermint barks, however, they will be named differently. They may also be called chocolate candy.
There are various methods by which this kind of chocolate can be prepared. Different changes can be made to the recipes, when you are running out of time. For example, you can use candy coating or even untempered chocolate. Chocolate chips can simply be melted before using; there is no need to temper them. The only downside of this method is that untempered chocolate bark tends to melt faster, therefore, must be kept in the refrigerator.
- 2 cups dark chocolate, chopped
- 2 cups white chocolate, chopped
- 8 peppermint candy canes
- Unwrap peppermint candy and crush them. You can either crush them in the food processor or crush them using a rolling pin in an airtight bag.
- Place aluminum foil on a cookie sheet.
- Temper dark chocolate and pour it onto the aluminum-covered cookie sheet.
- Use a spatula to spread it evenly.
- Then place the sheet in the refrigerator, till the chocolate sets.
- In the mean time, temper white chocolate and add three-fourth of the crushed candy pieces to it.
- Now spread the white chocolate mixture on the dark chocolate in an even manner.
- Immediately spread the remaining candy pieces evenly on the surface.
- Now place the tray in the refrigerator again for about 30 to 40 minutes.
- After the peppermint bark is set, break it into uneven pieces.
- 17 ounces good-quality white chocolate, finely chopped
- 7 ounces bittersweet or semisweet chocolate, chopped
- 30 red-and-white-striped hard peppermint candies, coarsely crushed
- 6 tablespoons whipping cream
- ¾ teaspoon peppermint extract
- Cover a baking sheet with aluminum foil.
- Use a double boiler to melt white chocolate.
- Apply heat till the candy thermometer reads 110 degree Fahrenheit.
- Pour two-third of the melted white chocolate onto the baking sheet and spread it well.
- Sprinkle quarter of the crushed peppermint onto the white chocolate.
- Place the sheet in the refrigerator till it sets.
- In the double boiler, mix bittersweet chocolate, peppermint extract, and cream together.
- Heat the mixture till it melts and it attains a smooth texture.
- Keep the mixture aside for a few minutes and pour it over the white chocolate, allowing it to spread evenly.
- Refrigerate till the chocolate sets. This will take about 25 to 30 minutes.
- Now reheat the remaining white chocolate, and as soon as it melts spread it over the bittersweet chocolate layer.
- Spread the crushed peppermints on top of it.
- Chill it again for 20 to 30 minutes.
- Once set cut the chocolate into shapes and sizes as desired.
- Keep it aside for 15 minutes and serve.
Prepare your very own peppermint bark and say goodbye to the expensive store-bought ones. Your family and friends are sure to enjoy them.