#30. Peppermint Bark

This is a staple for any holiday table. This is also great to give away as gifts, wrapped in celophane and tied with a festive bow. Bark is really so versitile you can really add any candies and sugar sprinkles you like. This process involves tempering the chocolate.

Ingredients:

1 lb. good quality bittersweet chocolate (we use 63% or higher)

8 oz. good quality white chocolate, finely chopped

About 30 red and white striped hard peppermint candies, coarsely chopped

6 TB heavy cream

3/4 tsp. peppermint extract

(optional) chocolate or sugar sprinkles

Method:

Turn a large baking sheet bottom side up. Cover with foil. Stir dark chocolate, cream and pepermint extract in metal bowl set over barely simmering water (do not let bowl touch the water) until chocolate is melted and smooth. Remove from over the water and wipe the condensation from the bottom of the bowl. Cool to barely lukewarm, about 5 minutes. Pour 2/3 of the warm chocolate over the foil, spreading it into a rectangle shape using an offset spatula.Sprinkle with 1/4 cup crushed peppermints. Chill in the fride until set, about 15 minutes.

In another bowl, stir white chocolate in a bowl over just simmering water and let melt until smooth and it registers 110 degrees on a candy thermometer. Remove from over water and wipe the condensation from the bottom of the bowl again. Pour the white chocolate over the dark chocolate in long lines, spreading it evenly using the offset spatula. Cool until firm in the fridge, about 25 minutes.Rewarm remaining dark chocolate in a bowl and pour over white chocolate layer and spread to cover. Immediately sprinkle with crushed peppermints and optional chocolate sprinkles. Chill until just firm, about 20 minutes.

Trim edges using a sharp knife. Break apart into shards.