Ingredients:

  • 450 g (16 oz) Dark Chocolate (70–75% cocoa content), finely chopped or in callets (Reserve 50g/2 oz for seeding)
  • 5 mL (1 tsp) Pure Peppermint Extract
  • 225 g (8 oz) White Chocolate (minimum 30% cocoa butter), finely chopped or in callets (Reserve 25g/1 oz for seeding)
  • 150 g (5.3 oz) Peppermint Candies or Candy Canes, finely crushed
  • 1 g (Pinch) Flaky sea salt (e.g., Maldon, optional)

Instructions:

  1. Preparation: Line a 10x15 inch baking sheet with a silicone mat or parchment paper. Place the peppermint candies in a sturdy ziplock bag and crush them coarsely and finely. Ensure both the dark and white chocolate are finely chopped and the ‘seeding’ portions (50g dark, 25g white) are set aside.
  2. Melting Dark Chocolate: Fill a saucepan with about an inch of water and bring to a simmer. Place the bowl containing the majority of the dark chocolate (400g/14oz) over the simmering water (a double boiler setup), ensuring the bowl does not touch the water. Stir until the chocolate is 80% melted and smooth.
  3. Seeding and Flavoring: Remove the bowl from the heat immediately. Stir in the reserved 50g (2 oz) of chopped dark chocolate until all the chocolate is melted, smooth, and slightly cooled. Stir in the 5 mL (1 tsp) of peppermint extract until fully incorporated.
  4. Spread the Base: Pour the melted dark chocolate onto the prepared tray and use a spatula to spread it into an even layer, about 1/8 to 1/4 inch thick. Allow the layer to set at cool room temperature for 10–15 minutes until the surface is slightly dull but still tacky to the touch (do not let it set fully).
  5. Melting and Stabilizing White Chocolate: Repeat the gentle melting process with the majority of the white chocolate (200g/7 oz) until 80% melted. Remove from heat and stir in the reserved 25g (1 oz) of chopped white chocolate until completely smooth.
  6. Layer and Decorate: Immediately pour the melted white chocolate over the partially set dark chocolate layer. Spread quickly and gently to cover the surface. Generously and immediately sprinkle the crushed peppermint candies and optional flaky salt over the white layer. Press lightly to ensure adhesion.
  7. Chill and Break: Transfer the tray to the refrigerator and chill for a minimum of 2 hours, or until completely firm and brittle. Once fully set, break the bark into irregular pieces. Store in an airtight container.