Well, Christmas is nearly upon us, and if you haven’t had your fill of chocolate and sweets and all the goodies that only come once a year, here’s one more recipe for you. This chocolate peppermint bark is super quick and easy to make, and tastes pretty darned good, too! Oh, and if you’re in need of a great last-minute gift, this might just fit the bill! 🙂
We prefer dark chocolate and picked up two good-sized chunks of Callebaut baking chocolate from Whole Foods. While I’ve never made chocolate bark before, online resources suggested it was straight forward – turns out it is!
You can melt your chocolate in a bowl placed over a pot of boiled water, but an easier method is using the microwave. Melting the chocolate in 30 second intervals under a medium to medium-high power setting, stirring the chocolate in between, is a foolproof way to ensure the chocolate doesn’t seize.
Once the dark chocolate has melted, mix in 1 or 2 teaspoons of pure peppermint extract (start with 1 and adjust, according to your taste preferences). Pour the dark chocolate onto a parchment-lined tray and spread it out using the back of a spatula or spoon. Then drizzle the melted white chocolate over the dark, and use a toothpick or cake-tester to swirl the two together.
We sprinkled ours with a bit of large-flake coconut, but I’ve seen others add crushed-up candy canes, or pomegranate arils, or even a bit of good-quality sea salt might be nice!
Pop it in the fridge for an hour or so until the chocolate hardens. Then the fun part comes – time to break it up into pieces!
It’s very good stuff, and it’s probably best to package it up and distribute to friends and family as little gifts – if you don’t, I will not be held responsible if you inadvertently munch through the entire tray 😉
- Serves: 40 pieces
- Serving size: 1 piece
- Calories: 67
- Fat: 4.2 g
- Saturated fat: 2.5 g
- Carbohydrates: 8 g
- Sugar: 7.3 g
- Sodium: 6 mg
- Fiber: 0.5 g
- Protein: 0.7 g
- Cholesterol: 1.2 mg
- 290 g 70% dark chocolate (Callebaut)
- 225 g White chocolate (Callebaut)
- 1 - 2 tsp pure peppermint extract
- 2 tbsp coconut flakes (optional)
- If you are using a large chunk of baking chocolate, cut the chunk into smaller pieces.
- Place the dark and white chocolate in separate microwave-safe bowls.
- On a medium-power setting, microwave the chocolate in 30 second intervals, stirring in between, until the chocolate is melted and smooth.
- Add 1 - 2 tsp of peppermint extract to the dark chocolate and stir to thoroughly combine.
- Pour the dark chocolate onto a parchment-lined baking tray and spread it our using a spatula (aim for a layer a few millimeters thick).
- Drizzle the white chocolate on top of the dark and use a toothpick or cake-tester to swirl the two chocolates together.
- Sprinkle with coconut flakes, if using, and refrigerate for about an hour until the chocolate has hardened.
- Break into pieces and serve!