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Chocolate peppermint bark

  • 1:45 Prep
  • 0:15 Cook
  • 20 Servings
  • Advanced


  • 125g peppermint candy canes
  • 450g good-quality white chocolate, finely chopped
  • 2/3 cup thickened cream
  • 250g dark chocolate (60% cacao), finely chopped
  • 1/2 teaspoon peppermint extract


  • 1
    Cover a baking sheet with foil or parchment paper.
  • 2
    Using a Bump and Grind or another mortar and pestle, crush the candy canes, allowing some of the candy to become finely ground and some to remain in small pieces.
  • 3
    To form the first layer of white chocolate: In a medium bowl, place the white chocolate. Set the bowl over a saucepan of barely simmering water, but do not allow the bottom of the bowl to touch the water. Using a silicone spatula, stir the white chocolate constantly just until the chocolate has melted and becomes smooth, and is just warm, not hot. Do not allow any moisture to get into the bowl of chocolate, or it will clump.
  • 4
    Using an offset palette knife, spread half of the melted white chocolate over the foil to form a 30x25cm rectangle. Sprinkle 2 tablespoons of the crushed candy canes evenly over the white chocolate. Refrigerate for about 20 minutes, or until set.
  • 5
    To make the dark chocolate ganache layer: In a small heavy saucepan, bring the cream to a near simmer over medium heat. Remove the saucepan from the heat. Stir in the dark chocolate and peppermint extract. Cover and set aside for 5 minutes, or until the chocolate has melted. Whisk the mixture just until blended. Using an offset palette knife, spread the warm dark chocolate mixture over the white chocolate rectangle to cover it completely. Refrigerate for about 45 minutes, or until firm.
  • 6
    To form the second layer of white chocolate: Reheat the remaining white chocolate in the bowl set over hot water just until it is fluid again but still thick. Drizzle the white chocolate over the cold dark chocolate layer and quickly spread to cover. Sprinkle the remaining crushed peppermints evenly over the white chocolate. Refrigerate for about 25 minutes, or until firm.
  • 7
    To finish and serve: Remove the bark from the foil or parchment paper. Break the bark into bite-size pieces. Arrange the bark pieces between sheets of parchment paper and store in an airtight container. Keep refrigerated until serving.

Source: taste.com.au


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