Wednesday, December 22, 2010

Peppermint: Peppermint Bark

Normally I am not a fan of white chocolate, but peppermint bark is what I would have to call a Christmas staple. Home-made peppermint bark has thicker layers and more crunch than the store-bought version, and is cheaper, which is why I choose to make my own. Also, I think peppermint bark is just downright pretty, and that is what holidays should be about, pleasing the senses. 

Peppermint bark

6 oz semi-sweet chocolate, chopped
6 oz white chocolate, chopped
2 tablespoons vegetable oil
1/2 cup crushed candy canes

Line an 8x8 pan with tin foil.
- Melt the semi-sweet chocolate with 1 tablespoon of oil in a double boiler.
- Pour melted chocolate into the pan, be sure the chocolate creates an even layer.
- Refrigerate the pan for 30 minutes.
- Melt the white chocolate with 1 tablespoon of oil in a double boiler.
- Pour melted white chocolate on top of the semi-sweet chocolate, making a second even layer.
- Sprinkle crushed candy canes evenly across the top of the (still melty) white chocolate.
- Refrigerate for 30 minutes.
- To remove the bark, lift the foil out of the pan and peel away from the chocolate.
- Break into uneven pieces and store in air-tight container in the fridge.

One key to making good peppermint bark is to make sure you sprinkle the candy cane on the top while the white chocolate is still soft. Very important! If the white chocolate is allowed to harden, the candy canes will not stick and will fall everywhere and make a mess when you try to break up the bark. This is an excellent treat to have out on Christmas eve for the family to munch on, or to offer to guests during holiday house visits. I think I'll go eat some right now.


Tata for now,

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