Okay. So I’m posting about peppermint and chocolate again.  But it’s Christmas, and I have a lot of holiday baking to do. And this chocolate bark was so delicious that I assumed you would want to make it, too. For instance, you might want to give this out to friends and neighbors, or bring to the office. And all those holiday parties you don’t want to miss? What a nice little something to slip into your host’s hands, along with that bottle of wine.
Or, of course, you could make it with really good intentions, then set it in your fridge, or your secret chocolate stash spot [try to find mine. You can’t.] and then nibble away at it little by little when your husband is at band practice or your little ones are supposed to be napping. You can pretend it’s a little present to yourself: a sweet chocolate gift sprinkled with peppermint and more chocolate. Merry Christmas, You.

Triple Chocolate Peppermint Bark
adapted from Bon Appetit and Molly Wizenberg

Make sure the middle layer [the one with the heavy cream] is really really firm before you spread the white chocolate on top – otherwise you will get dark chocolate smudges in your pristine white layer.

8 ounces bittersweet chocolate [such as Ghirardelli] 60-70%, finely chopped
4 candy canes, coarsely crushed
8 ounces semi-sweet chocolate, finely chopped
6 Tbsp. heavy cream
¾ teaspoon peppermint extract
8 ounces white chocolate [such as Callebaut] finely chopped

Measure out and mark a 9- by 12-inch rectangle on a piece of parchment paper. Place paper on a large baking sheet.
Put the bittersweet chocolate in a heatproof bowl and set it over a saucepan of barely simmering water [do not allow the bottom of the bowl to touch the water].  Stir occasionally until the chocolate is melted and smooth [about 110 degrees]. Remove the chocolate from the heat. Pour it onto the rectangle on the parchment. Using an icing spatula, spread the chocolate to fill the rectangle. Sprinkle with half  of the crushed peppermints. Chill until set, about 15 minutes.
Meanwhile, in the same bowl, combine the semi-sweet chocolate, cream, and peppermint extract. Warm over the barely simmering water again, stirring frequently, until the mixture is just melted and smooth. Cool to barely lukewarm, about 5 minutes.  Remove the baking sheet from the refrigerator and pour the semi-sweet chocolate mixture over the first chocolate rectangle. Using an icing spatula, spread the semi-sweet chocolate in an even layer. Chill until very cold and firm, about 40 minutes.
In a clean bowl, warm the  white chocolate over barely simmering water to 110°F. Working quickly, pour the white chocolate over the firm semi-sweet layer, using a clean icing spatula to spread it to cover. Sprinkle with remaining crushed peppermints. Chill just until firm, about 20 minutes.
Carefully lift the parchment from the baking sheet onto a large cutting board. Trim away any ragged edges of the rectangle. Cut the bark crosswise into 2-inch-wide strips. Cut each strip crosswise into 3 sections, and then cut each section diagonally into 2 triangles.
Pack into an airtight container, with sheets of wax or parchement paper between layers of bark to prevent them from sticking to one another. Store in the refrigerator. Let stand at room temperature for 10 minutes before serving. The bark should last 2 or more weeks.
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3 Responses to triple chocolate peppermint bark

  1. freddye says:

    I really love your photography. I was wondering what kind of camera you use and if you use natural light? also…yum!

  2. sonaly says:

    PEPPERMINT CHOCOLATE This is pure delight for your taste buds.
    great flavour

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