Today I walked to a friends house in the pouring rain, instead of getting a bus, and strangely, enjoyed every minute of it. I sang along to my new Coldplay CD (badly). And I also ate way to much of this peppermint bark. Because, seriously, this stuff is good.
It is not your average melted-white-chocolate-topped-with-crushed-peppermint-candy type of peppermint bark. This version also contains two layers of dark chocolate, which somewhat balances out the intense sweetness of the white chocolate ganache in the middle. There is crushed peppermint candy on the top of both dark chocolate layers, as well as a hint of peppermint flavour in the ganache.
Yes, waiting for each layer to cool is time consuming. But it is certainly not difficult. In fact, I can think of nothing better to get you in the festive spirit then a quite afternoon pottering around the kitchen making peppermint bark and being serenaded with Christmas music. Which, incidentally, is what I spent yesterday afternoon doing. And when the end result it something so delicious, that was certainly time well spent.
Peppermint Bark
400g dark chocolate
400g white chocolate
6 tbsp/90ml double cream
10 peppermint flavoured candy canes
a few drops of peppermint extract
Finely chop half of the dark chocolate, then put it in a heatproof bowl suspended over a pan of freshly boiled water, leaving about 1/4 of the chopped chocolate to one side. While the chocolate is slowly melting, finely crush 4 candy canes. (I used a rolling pin for this)
Once the chocolate is melted, remove the bowl from the hot water and add the remainder of the chocolate. Keep stirring until the freshly incorporated chocolate is melted and the mixture is completely smooth. It should be fairly cool and quite thick at this stage.
Pour the chocolate onto a large rectangle of greaseproof paper positioned on top of a chopping board. Using a palette knife, spread the chocolate into a rectangular shape measuring roughly 28 x 18 cm. Sprinkle over the crushed candy canes and leave to cool. It is very important that each layer is completely set before you pour over the next layer of melted chocolate, which should also be as cool as possible. I'm not even sure if that sentence made sense, but you get the idea.
10 peppermint flavoured candy canes
a few drops of peppermint extract
Finely chop half of the dark chocolate, then put it in a heatproof bowl suspended over a pan of freshly boiled water, leaving about 1/4 of the chopped chocolate to one side. While the chocolate is slowly melting, finely crush 4 candy canes. (I used a rolling pin for this)
Once the chocolate is melted, remove the bowl from the hot water and add the remainder of the chocolate. Keep stirring until the freshly incorporated chocolate is melted and the mixture is completely smooth. It should be fairly cool and quite thick at this stage.
Pour the chocolate onto a large rectangle of greaseproof paper positioned on top of a chopping board. Using a palette knife, spread the chocolate into a rectangular shape measuring roughly 28 x 18 cm. Sprinkle over the crushed candy canes and leave to cool. It is very important that each layer is completely set before you pour over the next layer of melted chocolate, which should also be as cool as possible. I'm not even sure if that sentence made sense, but you get the idea.
Chop the white chocolate and tip into a large bowl. Heat the double cream in the microwave or a small saucepan until boiling, then pour it onto the chocolate. Leave it for a few minutes, then stir until completely smooth. Stir in a couple of drops of peppermint extract.
Let the ganache sit for about 10 minutes until it is lukewarm, then spread in on top of the dark chocolate layer. I didn't put mine in the fridge, but if your kitchen is very warm you may need to do so in order for the ganache to set.
Once the ganache is almost set, melt the final layer of dark chocolate in much the same way as you did the first, reserving about 50g to stir in off the heat. Supposedly this is an very amateur equivalent to tempering chocolate. I wouldn't know, but so I am told. Crush the remaining 6 candy canes.
Pour on the last layer of dark chocolate, sprinkle with the crushed candy canes and leave until completely firm, at least 1 hour. Once it is firm, use your sharpest knife to trim the edges straight, then cut into 7 pieces width-ways. Cut each strip into quarters, and there you have it! 28 utterly delicious squares of peppermint bark ready to give as gifts, or simply to munch on throughout the holidays with your friends and family. Enjoy!
Let the ganache sit for about 10 minutes until it is lukewarm, then spread in on top of the dark chocolate layer. I didn't put mine in the fridge, but if your kitchen is very warm you may need to do so in order for the ganache to set.
Once the ganache is almost set, melt the final layer of dark chocolate in much the same way as you did the first, reserving about 50g to stir in off the heat. Supposedly this is an very amateur equivalent to tempering chocolate. I wouldn't know, but so I am told. Crush the remaining 6 candy canes.
Pour on the last layer of dark chocolate, sprinkle with the crushed candy canes and leave until completely firm, at least 1 hour. Once it is firm, use your sharpest knife to trim the edges straight, then cut into 7 pieces width-ways. Cut each strip into quarters, and there you have it! 28 utterly delicious squares of peppermint bark ready to give as gifts, or simply to munch on throughout the holidays with your friends and family. Enjoy!
It looks so pretty! Love the colours on top
ReplyDeleteHappy Christmas!