Place the dark chocolate in a glass bowl and place over a pot of simmering water (this technique is called a baine-marie). ![]() In three simple steps, you can temper chocolate perfectly every time! If you would like to temper your chocolate rather than melt it, we’ve got you covered. Lift the peppermint bark out of the pan and cut into triangles. Let sit out at room temperature until fully set. ![]() Sprinkle the top with crushed candy canes. Pour the white chocolate over the dark chocolate and tilt the pan to coat the top. Stir the peppermint oil into white chocolate. Pour melted or tempered chocolate into lined pan and let it sit until just set, but not hardened. Line a 9 inch square cake pan with parchment paper. (Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)Ĭrush candy canes in a zip top bag and set aside. Chocolate Tempering Machine (optional to make things easier, but not necessary!).There’s just enough chocolate to hold everything together, but snaps beautifully when it’s set.This recipe is minty, but not too minty.If you’ve never tempered chocolate before and want to learn, we teach you how a little bit further down in the post!.You can use melted or tempered chocolate.If you’ve been looking for a last minute gift to give this Christmas, you need to make this peppermint bark! Why You’ll Love This Peppermint Bark Though, I can promise you that this is SO much better than anything you can buy in the store!Įvery bite is chocolate-y, peppermint-y (but not in like…a toothpaste way), and just melt in your mouth delicious. It’s always been one of my favorite treats to buy during the Christmas season. I was beyond ecstatic because we finally had successful peppermint bark. We had the prep photos, so we just made it all the way through. The very next day, we got up early and tried again. We were so disappointed, but it was kind of funny at the same time. So, when it came down to cutting the peppermint bark……the white chocolate literally separated from the dark chocolate. The dark chocolate set too much while we were tempering and taking photos of the white chocolate. Our second attempt technically should have been perfect…but the pausing in-between to take photos kind of messed with our chocolate. Now, when trying to take process photos, things tend to sit for a few minutes longer than they do when you traditional make them. You definitely couldn’t snap it like traditional peppermint bark should. It tasted and looked great but it was WAY too thick. Though, if I’m being honest, this recipe took THREE attempts to get it right. It’s actually (unsurprisingly) one of my absolute favorite things! But, finding the perfect balance between peppermint and chocolate can be a bit difficult…but there no worries about that with recipe! Every bite of this peppermint bark is just right. It’s a classic combo that can be found in coffee, ice cream, brownies, and so much more. ![]() Sometimes, there is nothing better than just chocolate and peppermint. → This post is also available as a Web Story: Peppermint Bark About The Recipe The best no bake dessert around! This makes for a great homemade gift during the holidays, as a decoration for cakes, or even a festive addition to your Christmas cookie box! ![]() While melted chocolate does work fine, tempered chocolate allows these cookies to remain firm and resistant to melting, even when holding them, and gives you that classic snap. Every bite is sweet, minty, chocolate-y, and just melt in your mouth delicious! The secret to the best-ever peppermint bark is tempering your chocolate. It’s the perfect balance between chocolate and peppermint! After setting, they’re generously topped with crushed candy canes to create that iconic look. These sweet treats are perfectly crisp, with that beautiful snap from tempered chocolate, and perfectly sweet with the peppermint flavor here. This post may contain affiliate links, please visit our privacy policy for details.Ĭelebrating the holiday season with this easy Homemade Peppermint Bark! Made with dark chocolate, white chocolate, and a little splash of peppermint oil.
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