Servings: 4 servings
Ingredients
- 12 ounces good quality dark or semisweet chocolate finely chopped (I like Guittard, Ghirardelli and Callebaut)
- 12 ounces good quality white chocolate finely chopped
- 1/2 cup crushed peppermint candy
Instructions
- Line a sheet tray or roasting pan with parchment paper or a silicone baking mat. Fill a small saucepan with about 2 inches of water and bring it to a gentle simmer over medium heat. Set a large heatproof metal or glass bowl over the saucepan, making sure the bowl is completely dry and the water does not touch the bottom. Even a small amount of moisture can cause the chocolate to seize.
- Add the chopped dark chocolate to the bowl and reduce the heat to low. Stir gently with a rubber spatula until the chocolate is fully melted and smooth, then remove the bowl from the heat. Transfer the white chocolate to a separate heatproof bowl and repeat the same process to melt it.
- Alternate spooning the dark and white chocolate onto the prepared baking sheet, creating a swirled pattern about ½ inch thick. Sprinkle the chopped peppermint evenly over the melted chocolate. Let the bark set at room temperature until it begins to firm up.
- Once solid, cover the chocolate with parchment paper and transfer the tray to the refrigerator for a few hours or overnight to fully harden. Break the bark into pieces using a sharp knife, then store in an airtight container in the refrigerator for up to one week.
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