It’s December. The holiday season is here. Christmas songs are playing everywhere from radio channels to restaurants to malls. The time of the year when I realize 2014 is almost over and a new year is about to start. Yay for Christmas! Boo for the semester ending!
Around this time I am super stressed because of finals. Add on to the fact that I rather be doing something besides studying. Potlucks give me a reason to stay in the kitchen all day aka procrastinate on studying. I shouldn’t be procrastinating, but like all college students, I do. I was super excited for the potluck this week, except it did not happen. All because of the Pineapple Express. This is the only time I remember, class was cancelled because of rainy, not snowy weather.
This recipe is super easy and mostly requires more set up time in the fridge than physical work. With few ingredients needed to make peppermint bark, I decided to splurge a little and buy good quality chocolate to use in this recipe. I mainly use Guittard nowadays, but for this bark, I am using Valrhona bars, which I found at my local Whole Foods Market.
Peppermint bark is super easy to make. Basically, crushing candy canes, chopping chocolate, melting chocolate, layering chocolate on top of each other, evenly spreading candy cane on top of chocolate, refrigerating and cutting the bark. Perfect if you don’t want to make anything complicated, but a simple sweet treat.
I really enjoyed making peppermint barks. This will be on my list of treats to give to my neighbors when I visit my family in the coming weeks.
- 8 oz good quality semi-sweet or dark chocolate
- 8 oz good quality white chocolate
- 2 tsp neutral oil (canola or vegetable), divided
- 1/4 tsp peppermint extract
- 4 candy canes, crushed
- Line a baking sheet with parchment and set aside.
- Using a double boiler (see notes) or microwave in 15 seconds intervals, melt the semi-sweet or dark chocolate. If using the microwave, remember to stir chocolate between each interval until smooth. Once chocolate is melted, add 1 teaspoon of neutral and stir until combined.
- Spread the chocolate evenly onto the baking sheet. Refrigerate until chocolate is firm.
- Place the four candy canes inside a ziploc and crush with mallet or rolling pin. Set aside.
- Take the baking sheet out of the fridge and set aside.
- Repeat step 2 with the white chocolate. Add 1 teaspoon neutral oil and 1/4 teaspoon peppermint extract. Stir until comined. Let the white chocolate cool 2-3 minutes before spreading over the semi-sweet or dark chocolate. You don't want to melt the chocolate to melt the other.
- Spread the white chocolate over the semi-sweet or dark chocolate. Once it's evenly spread, quickly sprinkle the crushed candy canes over the white chocolate.
- Place the baking sheet back into the fridge and wait until the chocolate is set.
- Once the white chocolate is set, take the bark out of the fridge and using a knife to cut or hands to break the bark into pieces.
- Store in an airtight container in the fridge for about two weeks, if the bark even lasts that long.
Double boiler - Boil water in a pot. Over medium heat, place a bowl with the chocolate over the pot. Making sure the bottom of the bowl does not touch the boiling water. With a spatula, stir the chocolate until melted. *Make sure to NOT get any water into the chocolate.