Peppermint bark

The finest peppermint bark I’ve ever had is a hand-tempered, top-quality-chocolate and peppermint confection at $24 per pound. I don’t know about you, but that kind of money for candy doesn’t sashay into my life every day, so we can mimic the festive treat for a fraction of the cost and time involved with only a few limitations.

First, the chocolate is not tempered, just melted and cooled, so it’s not as stable at room temperature or when in contact with the body heat of our hands. Tempering’s not difficult but it is a precise, time-consuming process requiring a thermometer and your full attention. Second, I do not use expensive couverture for this, although it certainly can be used, but opt instead for baking bars or chips from the supermarket in commonly-found amounts. Tempering and the use of couverture both produce a glossy finished product, but so does melting technique, and we can use that.

Key to melting chocolate so it looks great later is to do it slowly at a low temperature and to remove it from the heat before it looks completely melted. When only a handful of pieces remain, stir off-heat until they dissolve. Chocolate scorches easily so stirring is important, especially when using a microwave, despite the temptation to just zap it. With a double boiler on the stovetop, it’s imperative that no moisture, not even a drop, gets into the chocolate or it will seize, becoming grainy and dull. Should that happen, there are two options: add vegetable oil to try to bring it back or throw it out and start over.

Seizing is why you do not want to add any peppermint extract to the chocolate. A few drops of peppermint oil is fine — and if I were making this with dark chocolate I would seek out some oil — but the chocolate used has to be good enough to stand on its own.

To achieve the look of that expensive bark, make a plain bottom layer of dark chocolate, allow it to harden, then spread a white layer with the peppermint pieces on top, let that harden then score and cut. It won’t be the same, of course, but think of the money you’ll save.

Ella’s Peppermint Bark

7 small candy canes, divided (3.5 ounces total)
12 ounces chocolate, chips or broken into 1/4″ pieces

Break one of the candy canes into chunks and set aside to reserve. Put the other six into a resealable plastic bag and crush or pound to break up. Transfer to a fine-meshed strainer and shake to remove all candy “dust.” Set aside.

Line an 8 or 9-inch square pan with parchment paper, bringing it over the sides like a sling.

To melt the chocolate:

On the stovetop – Place chocolate in the top of a double boiler or in a heatproof bowl set over simmering, not boiling, water and taking care not to let any moisture reach the chocolate. Stir continuously until chocolate is nearly fully-melted then remove from heat and stir until no pieces remain.

In a microwave – Place chocolate in a large microwavable bowl and microwave for 1 minute at 70% power. Stir, microwave further in 20 second intervals as needed, stirring after each, until chocolate is nearly fully-melted then remove and stir until no pieces remain.

Stir in the crushed candy canes and spread in the prepared pan. Arrange the reserved pieces on top and press gently into the chocolate.

Leave at cool room temperature or refrigerate until hard, about one hour. Break into pieces, store in an airtight container in a cool spot for up to one week.

Can be doubled, spreading chocolate on a rimmed baking sheet lined with parchment.

Tagged as: candy, chocolate, Christmas