I know I shared a recipe with dark chocolate like two blog posts before this one, but I feel like the Christmas season gives me an excuse to do it again. So let’s make some Dark Chocolate Peppermint Bark.
Chocolate peppermint is basically the pumpkin spice of December, so I feel like I should do one chocolate peppermint recipe to fit in and keep things hip over here. (Who am I trying to fool?) I also recently learned that apparently Oliver is a big fan of peppermint bark, so he’s pretty thrilled that he’s been able to snack on this stuff for the last week.
Peppermint bark is a fairly straightforward concept, so I won’t bother you with too many details here. You’ll need three ingredients: dark chocolate, peppermint extract, and some kind of crushed peppermint or candy canes.
I used King Leo brand soft peppermint sticks (think: texture of the mints at Mexican restaurants) because I had some in the pantry PLUS, ya know, less risk of chipping a tooth. Win-win.
If your idea of “keeping it hip” is risking the chipped tooth and emergency dentist visit, go for it with a regular candy cane. Also, Rudolph knows that one elf who wants to be a dentist, so he could probably set you up with a visit if need be.
If you try this Dark Chocolate Peppermint Bark at home, I’d love to hear what you think! Share pictures with me on social media by tagging @thesavvyplate on Instagram or Twitter or by mentioning my page The Savvy Plate on Facebook!
Dark Chocolate Peppermint Bark
A classic Christmas peppermint bark with dark chocolate!
- 8 ounces dark chocolate (I used 70% cacao chocolate bars.)
- 1 tsp peppermint extract
- 3 tbsp crushed soft peppermint sticks or candy canes
Line a baking sheet with parchment paper. Go ahead and move all the frozen vegetables and unidentified food objects around in your freezer to clear a space for the baking sheet.
In a double boiler, melt the dark chocolate completely, stirring continuously. To create a makeshift double boiler, fill the bottom of a pot with water and fit a glass bowl into the top of the pot, making sure that the bowl doesn't touch the bottom of the pot. If you're not familiar with double boilers, basically we're just creating a little extra barrier so we can melt the chocolate smoothly without burning it.
Stir the peppermint extract into the melted chocolate, and spread on the baking sheet in an even layer.
Crush your peppermint in a food processor (cover your ears) or with a rolling pin and plastic bags. Sprinkle it on top of the chocolate. If your peppermint turned out a little "chalkier" than you would have preferred, swirl it into the melted chocolate as desired.
Move your baking sheet to the freezer, and allow to harden for about 2 hours. Break apart into bark pieces, and serve cold. Store in a sealed container in the refrigerator.