Last year, I attempted to make a chocolate peppermint bark. It was not quite as delicious or pretty as I had hoped. I bought “mint” extract without realizing it was “spearmint” and the chocolate ayers of white and dark were too thick to take proper shape when breaking apart.
This year, I improved, taking some inspiration from the Logger Green cheesecake (which was well-received, I might add). I melted 2 bags of white chocolate over a double boiler and added a dash of peppermint extract. True to form, I failed to measure, but I’d guess it was about 1/4 to 1/2 a teaspoon.
I also added about 1/4 cup of smashed peppermint candy bits before spreading the mixture in an even layer over a foil lined baking sheet. I have used candy canes in the past, but this year I tried the softer peppermint variety. My co-worker Becky and I have talked a lot about the virtues of these tasty treats. They melt in your mouth a little more than regular hard peppermints. I didn’t have a rolling pin or even a hammer to attack the mints so I used a can of black beans — it was handiest.
Apparently, I don’t know my own strength (thank you personal trainer at Oz Fitness!). The black bean can was a little gnarled at the end.
I reserved about 1/2 cup of the chocolate (very approximate) and added about 6 drops of red food coloring. I wanted a deep red but resigned myself to dark pink because the excess liquid was threatening the integrity of the chocolate. I dropped the pink chocolate in large spoonfuls over the white chocolate and swirled, topping it off with some remaining peppermint sprinkles.
I made two batches of these goodies (yep, at least 4 bags of white chocolate) along with at least 3 batches of the usual toffee variety for Holiday deliveries. I’d wager that I do have some very lucky friends.