Peppermint Crunch Bark
Yield: 36 pieces
Ingredients
17 ounces white chocolate (Valrohna), finely chopped
30 candy canes, coarsely crushed (about 6 ounces)
7 ounces bittersweet chocolate (Valrohna), chopped
6 tablespoons whipping cream
3/4 teaspoon peppermint extract (optional)
Method
- Turn large baking sheet bottom side up. Cover with foil.
- Stir white chocolate in metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until chocolate is melted and smooth. Remove from over water.
- Pour 2/3 cup melted white chocolate onto foil and spread.
- Sprinkle with 1/4 cup crushed candy canes. Chill until set, about 15 minutes.
- Stir bittersweet chocolate, cream and peppermint extract in heavy medium saucepan over medium-low heat until just melted and smooth. Cool to barely lukewarm, about 5 minutes.
- Pour bittersweet chocolate mixture over white chocolate spreading chocolate in even layer. Refrigerate until very cold and firm, about 25 minutes.
- Rewarm remaining white chocolate in bowl set over barely simmering water. Working quickly, pour white chocolate over firm bittersweet chocolate layer; spread to cover. Immediately sprinkle with remaining crushed candy canes. Chill just until firm, about 20 minutes.
- Lift foil with bark onto work surface; trim edges. Cut bark crosswise into 2-inch-wide strips, and each section diagonally into triangles, or simply break into large chunks!
(If all these steps seem too finicky, simply do white chocolate layer, then swirl with dark chocolate for a less structured, more artistic effect.)
Can be made 2 weeks ahead. Chill in airtight container. Let stand 15 minutes at room temperature before serving.
Gift Presentation Idea
Wrap in parchment paper with ribbon.
Recipe from the dish kitchen.
