Friday, December 10, 2010
I tried this recipe for the first time this year and really loved the results! I've been wanting to make this treat for several years, but never seemed to find the time. I'm glad I made time for it this year. The dark chocolate layer really cuts the sweetness of the white chocolate, and those two layers paired with the crushed peppermint create a perfect little candy!
8 ounces high quality bitterweet chocolate, chopped into small pieces
2 teaspoons solid vegetable shortening, divided
8 ounces high-quality white chocolate, chopped into small pieces
⅛ teaspoon peppermint extract
½ cup candy canes, coarsely crushed
Line a 9x9 inch pan with two pieces of waxed paper, so the paper goes up the sides of the pan on all four sides. Make sure it is smooth and wrinkle free.
Place the bittersweet chocolate and 1 teaspoon of the vegetable shortening in the top of a double boiler over warm water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. When the chocolate is completely melted and smooth, pour into the prepared pan. Spread evenly so it covers the bottom of the pan. Sprinkle 1 tablespoon of the crushed candy canes evenly over the chocolate layer. Refrigerate until slightly hardened, about 20-30 minutes.
Place the white chocolate and the remaining 1 teaspoon vegetable shortening in the top of a double boiler over warm water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. When the white chocolate is melted, stir in the 1/8 teaspoon peppermint extract. Pour the white chocolate over the bittersweet chocolate layer; spread evenly. Sprinkle the remaining crushed candy canes over the top of the white chocolate and gently press in. Refrigerate until completely hardened. Remove from pan; cut or break into small pieces to serve.
Notes: I actually cheated on this when I bought my candy canes already crushed. I was lucky enough to find these:
This version of peppermint bark is quite chocolatey, with a hint of mint. If you like it more minty, increase the peppermint extract in the white chocolate to 1/4 teaspoon. I used Ghirardelli baking chocolate bars for both layers (60% bitterweet and white chocolate baking bar), you can also use semisweet chocolate if you can't find bittersweet. Please look at the ingredients of the white chocolate you buy, if there is no cacao butter, it is not high quality. Hope you like this as much as we do!