Peppermint Bark

2015 12 15_3518_edited-1This candy is rich, smooth, and delicious.  It’s fun to eat and makes a wonderful gift for others.  You can make it using white and dark candy melts (not actually chocolate), in which case you’ll be done with the entire process in about 20 minutes.  That’s the easy way, and though good, it’s not exceptional.  

I’m going to demonstrate the more time consuming method, which involves using quality chocolate and tempering it.  It’s not hard, but it takes time and patience.  When you finish, you’ll have a quality candy like one might buy at an expensive shop, and your friends and family will be impressed. Peppermint Bark

Peppermint Bark
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Prep Time
2 hr
Prep Time
2 hr
Ingredients
  1. 2 pounds quality white chocolate
  2. 1 pound quality dark chocolate
  3. 2 large candy canes
Instructions
  1. Line a half size baking sheet with parchment paper.
  2. Put the candy canes in a plastic bag and crush.
  3. Chop the white and dark chocolates separately.
  4. Taking great care that no water gets into it, temper the dark chocolate by melting three fourths of it in a double boiler over simmering, not boiling, water until it reaches 118-125F. Stir frequently with a silicone spatula.
  5. Remove from heat, and stir in remaining one fourth of the chopped chocolate. Stir constantly until it reaches 81-84F.
  6. Place back over hot water for a few seconds until it reaches 87-90F. Stir constantly.
  7. Immediately pour onto parchment lined baking pan.
  8. Let it cool and set up.
  9. When the dark chocolate is set, and taking great care that no water gets into it, temper the white chocolate by melting three fourths of it in a double boiler over simmering, not boiling, water until it reaches 108-112F. Stir frequently with a silicone spatula.
  10. Remove from heat, and stir in remaining one fourth of the chopped white chocolate. Stir constantly until it reaches 79-80F.
  11. Place back over hot water for a few seconds until it reaches 82-84F. Stir constantly.
  12. Immediately pour onto dark chocolate layer in baking pan.
  13. Sprinkle with candy cane pieces
  14. Let it cool and set up completely.
  15. Break into pieces.
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Line a half-size baking sheet (16 x 12 x 1 inch) with parchment paper.

Line a half-size baking sheet (16 x 12 x 1 inch) with parchment paper.

Put candy canes into a plastic zipper bag, and crush them.

Put candy canes into a plastic zipper bag, and crush them.

Chop 2 pounds of white chocolate.

Chop 2 pounds of white chocolate.

Chop one pound of dark chocolate.

Chop one pound of dark chocolate.

Melt 3/4 of the dark chocolate over simmering (not boiling) water.

Melt 3/4 of the dark chocolate over simmering (not boiling) water.

Stir frequently with a silicone spatula until it reaches between 118-125F.

Stir frequently with a silicone spatula until it reaches between 115-125F.

Remove from heat, and stir in the remaining fourth of the dark chocolate.

Remove from heat, and stir in the remaining fourth of the dark chocolate.

Stir frequently until it reaches between 81-84F.

Stir frequently until it reaches between 83-84F.

Warm it over the hot water for a few seconds, until it reaches between 87-90F.

Warm it over the hot water for a few seconds, until it reaches between 87-90F.

Immediately pour it into the parchment-lined pan. Take care that no condensation drips from the bottom of the bowl. Spread it out to make a thin, even layer, and let it set up at room temperature.

Immediately pour it into the parchment-lined pan. Take care that no condensation drips from the bottom of the bowl.
Spread it out to make a thin, even layer, and let it set up at room temperature.

When it's set up, start the next phase.

When it’s set up, start the next phase.

Melt three-fourths of the white chocolate over simmering (not boiling) water, stirring frequently with a silicone spatula.

Melt three-fourths of the white chocolate over simmering (not boiling) water, stirring frequently with a silicone spatula.

Heat until it reaches between 108-112F.

Heat until it reaches between 108-115F.

Stir in the reserved one fourth of the white chocolate.

Stir in the reserved one fourth of the white chocolate, and stir frequently to melt.

Continue stirring to cool until it reaches between 79-80F.

Continue stirring to cool until it reaches between 79-80F.

Hold the bowl over the hot water, for a few seconds, until it reaches 82-84F.

Hold the bowl over the hot water, for a few seconds, until it reaches 82-84 F.

Taking care that no water drips from the bottom of the bowl, pour the white chocolate onto the dark chocolate, and spread it evenly.

Taking care that no water drips from the bottom of the bowl, pour the white chocolate onto the dark chocolate, and spread it evenly.

Sprinkle with the crushed candy canes.

Sprinkle with the crushed candy canes.

Let it cool and harden completely.

Let it cool and harden completely.

Break it into pieces, and enjoy.

Break it into pieces, and enjoy.

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Peppermint Bark