Peppermint Chocolate Indulgence (Printable)
A festive blend of rich dark chocolate and refreshing peppermint delivers a cool, minty delight.
# What You Need:
→ Chocolate
01 - 7 oz high-quality dark chocolate (70% cocoa), chopped
→ Peppermint
02 - 1/2 teaspoon pure peppermint extract
→ Topping
03 - 1 oz crushed peppermint candies or candy canes
# How To Cook:
01 - Line an 8x8 inch baking sheet with parchment paper.
02 - Melt the chopped dark chocolate in a heatproof bowl set over a saucepan of barely simmering water, stirring until smooth. Alternatively, melt in a microwave using 30-second intervals, stirring between each until fully melted.
03 - Remove the melted chocolate from heat and stir in the peppermint extract until fully incorporated.
04 - Pour the chocolate mixture onto the prepared baking sheet and spread evenly to about 1/4 inch thickness.
05 - Sprinkle the crushed peppermint candies uniformly over the surface of the chocolate.
06 - Refrigerate for at least 40 minutes, or until the chocolate is completely set.
07 - Break or cut the peppermint chocolate into 12 pieces. Store in an airtight container at cool room temperature or refrigerate for up to two weeks.
# Expert Tips:
01 -
- It takes less time than wrapping a gift and tastes better than anything store-bought.
- The peppermint hits just right without tasting like toothpaste, which honestly is harder to achieve than it sounds.
02 -
- Water is the enemy of melted chocolate. Even a drop will make it grainy and sad, so keep everything dry.
- If your chocolate gets too thick, stir in a tiny bit of coconut oil to bring it back. It works like magic.
03 -
- Chill a piece of parchment in the fridge before spreading the chocolate. It sets faster and releases cleaner.
- Break the bark with your hands instead of cutting it. The irregular shapes look more rustic and honest.