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Peppermint Bark

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Ingredients
  

  • 1-pound good-quality semisweet chocolate (not chips), chopped
  • 8-ounces good-quality white chocolate (not chips), chopped
  • ½ to ¾ tsp. oil-based peppermint extract
  • ½ cup candy canes, crushed

Instructions
 

  • Line a rimmed baking sheet with parchment paper; set aside.
  • Set 12 ounces semi-sweet chocolate in a microwave-safe bowl and microwave, in 5 to 25 second bursts, stirring occasionally, until it is melted and the temperature registers between 114°F and 118°F degrees on an instant-read thermometer.
  • Chocolate burns easily in the microwave, so go slowly; try fewer seconds as the temperature starts getting close so that you don’t overshoot the mark; If you’re a few degrees over, just keeping stirring the chocolate until it cools to the proper temperature.
  • Remove the bowl from the microwave and gradually stir in the remaining 4 ounces semi-sweet chocolate until the temperature has come down to 88°F to 89°F.
  • After a bit of practice you can actually see and feel the chocolate fall into temper; it takes on a slightly looser quality and becomes shinier; be patient, this can take up to 10 to 12 minutes with some chocolate.
  • Now quickly pour the chocolate out onto the prepared pan and spread it into an even layer.
  • Let the chocolate stand at room temperature until the layer has set; about 1 hour; you can also refrigerate until set; about 30 minutes.
  • Now set 6 ounces white chocolate in a microwave-safe bowl and microwave in 5 to 25 second bursts, stirring occasionally, until it is melted and the temperature registers between 105°F degrees and 110°F degrees on an instant-read thermometer.
  • Remove the bowl from the microwave and gradually stir in the remaining 2 ounces white chocolate until the temperature has come down to about 85°F.
  • Quickly stir in the peppermint extract.
  • Drizzle the white chocolate mixture evenly over the semisweet chocolate; immediately sprinkle with the candy cane.
  • Let stand at room temperature until completely set; about 4 hours.
  • To serve, break into pieces; refrigerate leftover pieces as necessary.

Notes

You have two choices when it comes to peppermint bark: If you’d like your bark to be shiny and snappy at room temperature, you must temper the chocolate. The process isn’t complicated, but you’ll need an instant-read thermometer and a bit of patience. But you can also leave tempering to the professionals and make the bark without tempering: Simply microwave both chocolates until melted, assemble the bark as instructed then transfer it to the fridge to harden. You may encounter a bit of condensation and melting when you serve it, but it will still taste great. Be sure to use good-quality bar chocolate instead of chips for more reliable results and better flavor. Look for oil-based peppermint extract, as the water in alcohol-based extracts can cause the chocolate to seize.