Ingredients
Core Ingredients
- Dark Chocolate: 60-70% cocoa content (with cocoa butter, not vegetable oils).
- White Chocolate: Real white chocolate containing cocoa butter, sugar, and milk solids (avoid “white coating” or “almond bark”).
- Peppermint Extract or Food-Grade Peppermint Oil: For flavoring the white chocolate layer.
- Crushed Candy Canes or Peppermint Candies: For texture and decoration.
Optional Ingredients
- Nuts: Toasted almonds or pistachios for nutty variations.
- Milk Chocolate: For an additional layer in triple chocolate variations.
- Caramel: For drizzling.
- Sea Salt: For a sweet-and-salty balance.
- Vegan White Chocolate: For plant-based adaptations.
- Coconut Butter: Keto-friendly white chocolate substitute.
Instructions
Preparation
- Line a large baking sheet (13×9 inches) with parchment paper or a silicone baking mat.
- Crush candy canes into a mix of fine powder and small pieces using a rolling pin or food processor.
- Measure and chop the dark and white chocolate into uniform pieces.
Melting and Tempering
- Dark Chocolate Layer:
- Double Boiler Method: Heat water to a gentle simmer. Place chocolate in the top bowl and stir until almost melted, then remove from heat and stir until smooth.
- Microwave Method: Heat in 30-second intervals, stirring between each, until a few small pieces remain. Stir until fully melted.
- White Chocolate Layer: Repeat the process used for dark chocolate. Stir in peppermint extract or oil once melted.
Creating the Layers
- Pour the melted dark chocolate onto the prepared baking sheet and spread evenly with an offset spatula to about ¼-inch thickness.
- Let the dark chocolate set until just barely firm (around 15 minutes at room temperature).
- Pour the melted white chocolate over the dark chocolate layer and carefully spread it to avoid mixing layers.
- Immediately sprinkle crushed candy canes over the white chocolate layer.
Setting and Breaking
- Allow the bark to set completely:
- Room temperature: 1–2 hours.
- Refrigerator: 30 minutes.
- Once firm, lift the bark off the sheet using the parchment paper.
- Break into irregular pieces by hand or cut into shapes with a sharp knife.
Notes
Creative Variations
- Flavor Innovations:
- Nutty Peppermint Bark: Add toasted nuts between layers or sprinkle on top.
- Triple Chocolate: Include a middle milk chocolate layer or swirl layers together.
- Caramel Touch: Drizzle with caramel and sprinkle sea salt before adding candy canes.
- Dietary Adaptations:
- Vegan-Friendly: Use vegan dark chocolate, vegan white chocolate, and confirm candy canes are vegan.
- Keto-Friendly: Use sugar-free dark chocolate, coconut butter, and sugar-free peppermint candies.
Storage
- Room Temperature:
- Store in an airtight container layered with parchment paper.
- Keeps fresh for up to 2 weeks.
- Refrigerated:
- Extends shelf life to 3–4 weeks but may develop condensation.
- Bring to room temperature before serving.
- Freezer:
- Wrap in plastic and foil, then freeze for up to 3 months.
- Thaw in the refrigerator overnight.
Troubleshooting
- Chocolate Seizing: Avoid contact with water or steam. Ensure all tools are dry.
- Layer Separation: Ensure the dark chocolate is only slightly set before adding the white layer.
- White Chocolate Issues: Use gentle heat and high-quality chocolate with cocoa butter.
Gifting Ideas
- Use cellophane bags tied with ribbon, holiday tins, or mason jars for gifting.
- Layer with parchment to prevent breakage.