December 25, 2012

Peppermint Bark

Amazingly simple, astoundingly delicious Peppermint Bark

Peppermint bark is a staple of the Christmas season, and retailers are quick to bring out their versions of this holiday classic. One retail version, however, tops them all--the original from Williams-Sonoma. Their secrets? They use a proprietary blend of chocolates from Guittard, custom-made peppermint candies, and peppermint oil to provide a clean, refreshing flavor that you just can't get with peppermint extract.

It's difficult to determine the precise amount of peppermint oil to use. I've settled on a lighter peppermint flavor, and only use a quarter teaspoon. When you taste the chocolate while you're making this, you might think I've added too much, but after the bark has hardened, the peppermint flavor mellows. Adjust to your taste based on the flavor of the finished product.

Peppermint Bark

1 lb. Guittard Semisweet Chocolate (61% cacao)
1 lb. Guittard White Chocolate (31% cacao)
¼ teaspoon peppermint oil
approximately ½ cup crushed peppermint candies or candy canes
  1. Line a 9"x13" baking pan with aluminum foil, leaving plenty of overhang. Set the pan on a cooling rack.
  2. Gently melt the Semisweet Chocolate and stir in ¼ teaspoon peppermint oil, then pour into the prepared pan. Refrigerate 15-20 minutes. The chocolate should be set but does not need to be completely solid.
  3. Gently melt the White Chocolate and stir in ¼ teaspoon peppermint oil, then pour on top of the set Semisweet Chocolate.
  4. Immediately sprinkle the crushed candy canes over the surface, pressing larger pieces down slightly.
  5. Refrigerate until completely set, approximately one hour.
  6. Using the foil overhang, lift gently from the pan and break into large pieces.
  7. Store in an airtight container up to a week.

Live Demonstration

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