DOUBLE CHOCOLATE PEPPERMINT BARK

Double Chocolate Peppermint Bark

It wouldn't be Christmas without Double Chocolate Peppermint Bark!  This is so easy to make, and the perfect blend of dark chocolate, white chocolate and peppermint. Homemade Double Chocolate Peppermint Bark is so pretty and so much better than anything that you can buy!

Many peppermint bark recipes call for simply melting the chocolate and slathering them together - but you won't have the snap or shiny bark that you'll have when you take the time to temper the chocolate first, which really just involves a few extra minutes during preparation.  Easy peasy!

WHAT EXACTLY IS "TEMPERING" CHOCOLATE?

​The best chocolate bark should be shiny and "snap" when you break or bite into it - and the secret is "tempering" the chocolate - a simple heating and cooling process that ensures melted chocolate will be shiny and have just the right "snap" to it once it hardens again.  

Double Chocolate Peppermint Bark

Double Chocolate Peppermint Bark is a holiday staple and this recipe for it is so straightforward and foolproof.  It only requires 4 ingredients, and everyone loves it!  It's deliciously rich and chocolaty with just the right touch of peppermint.

You'll want to gather good quality semisweet or bittersweet chocolate bars and good quality white chocolate bars as well - I recommend Ghirardelli or Guittard.  And use the bars, not chips.  

INGREDIENTS YOU'LL NEED FOR DOUBLE CHOCOLATE PEPPERMINT BARK:

• Good quality semisweet or bittersweet chocolate bars
• Good quality white chocolate bars
• Fresh candy canes or starlight mints
• ​Pure peppermint extract

Double Chocolate Peppermint Bark

HOW TO MAKE DOUBLE CHOCOLATE PEPPERMINT BARK:

• Place peppermint candies in a plastic zip-top bag. With a meat tenderizer or a small, heavy sauce pan break candies into pieces no larger than 1/4-inch. (Be careful not to crush candies into a powder.) Shake peppermint pieces through a fine strainer, which will separate the fine powder from the pieces, which will look better on top of your bark.  You should have approximately 1/2 cup crushed candy; set aside.
• Line a baking sheet with a silicone baking mat, smooth side-up; set aside until needed.
• Finely chop two-thirds (8-ounces) of dark chocolate. Leave remaining one-third dark chocolate (4-ounces) in large chunks; keep this separate from the finely chopped chocolate. Repeat this process with the white chocolate, finely chopping two-thirds and leaving the remaining one-third in large chunks; set aside.
• Fill the bottom of a double boiler half full with water. Place over medium high-heat, and bring to a boil; reduce heat to a bare simmer - the water should just shimmer, not actually bubble.
• Place the finely chopped dark chocolate in the top of the double boiler. Place over gently simmering water, and melt chocolate, stirring occasionally until it reaches a temperature of approximately 110 to 120 degrees F. (Note: Use a digital candy thermometer to monitor the temperature; do not go over 120 degrees, or the chocolate will separate.)  Remove the top of the double boiler, and place it on a towel on the counter. Stir in remaining one-third dark chocolate, stirring constantly to melt and cool the mixture to approximately 80 to 82 degrees.
• Once chocolate has cooled to this temperature, place the bowl back over the double boiler and heat to between 88 to 91 degrees.  The tempered chocolate should be smooth and glossy.
• Remove from heat, then quickly stir in the peppermint extract. Pour chocolate onto the silicone mat-lined baking sheet. Use an offset spatula to spread it evenly into an 8 x 10-inch rectangle, then let it harden. (Note: The chocolate will harden at room temperature, you can also place it in the refrigerator to cool quicker – but this is discouraged – you don’t want to over-chill the dark chocolate, as the white chocolate may not adhere to it as well.) 
• When the dark chocolate has set, reheat the water in bottom of the double boiler. Clean out your top pan.  Place the finely chopped white chocolate in the (cleaned) top of the double boiler. Place over the gently simmering water and melt the chocolate, stirring occasionally, until it reaches a temperature of approximately 105 to 110 degrees.  (Note: Use a digital candy thermometer to monitor the temperature, and do not go over 110 degrees.) Remove the top of the double boiler, and place it on a towel on the counter.  Stir in remaining one-third of white chocolate, stirring constantly to melt and cool the mixture to approximately 80 to 82 degrees. Once chocolate has cooled to this temperature, it must be reheated. Place bowl back over the double boiler and heat to 86 to 87 degrees.  The tempered chocolate should be smooth and glossy.
• Immediately pour the white chocolate over the top of the hardened dark chocolate, using an offset spatula to spread it in an even layer and cover the dark chocolate as completely as possible. 
• Immediately sprinkle crushed peppermint candies evenly over the surface of the white chocolate.  Let chocolate set completely, then break bark into pieces. Store at room temperature in an airtight container.

Double Chocolate Peppermint Bark

RECIPE SECRETS:

• This candy is sometimes made using chocolate -flavored confectionery coating, candy melts or a product labeled as "chocolate bark", all of which are made from sugar, milk powder, hardened vegetable oil and flavorings. These products will produce the shine and the "snap" without tempering, but - because they typically do not contain any cocoa butter - you will not achieve the same superior level of flavor that comes from using high-quality chocolate.
• DO NOT use white chocolate chips for this recipe!  White chocolate chips typically include palm or coconut oil and WILL NOT adhere to the dark chocolate – simple chemistry!
• If you prefer bark with a slightly softer texture, you may omit the tempering process and simply melt the two chocolates; however, do not melt the white chocolate until the dark chocolate layer has set.
• Your peppermint candy topping will look more professional if you strain it through a small mesh strainer before sprinkling the pieces on top of your peppermint bark - this keeps the "powder" off of this beautiful treat.  

Once you try this, you'll know why this is a recipe we have on repeat every year when the holidays roll around.  Perfect for giving, but be sure to save a small stash for yourself!

And I'll let you in on another little secret...a chunk of this double chocolate Peppermint Bark dropped into a cup of hot coffee or steaming hot chocolate melts into a silky, creamy and minty treat that you just have got to experience!

DOUBLE CHOCOLATE PEPPERMINT BARK

Oh my gosh…so easy to make and SO DELICIOUS!   The best chocolate bark should "snap" when you break or bite into it – and the secret is “tempering" the chocolate - a heating and cooling process that ensures melted chocolate will be shiny and have "snap" to it once it hardens again. 

​Homemade is so much better than anything that you can buy - you'll see why this is a traditional family favorite!

Double Chocolate Peppermint Bark

​INGREDIENTS:
4 ounces hard peppermint candy (candy canes or starlight mints)
12 ounces quality semisweet or bittersweet chocolate bars (Ghirardelli or Guittard)
12 ounces quality white chocolate bars (Ghirardelli or Guittard white chocolate)
1/4 teaspoon peppermint extract
 
YOU’LL NEED:
Digital Candy Thermometer
Silicone baking mat
 
HOW I MAKE THIS:
1.  Place peppermint candies in a plastic zip-top bag. With a meat tenderizer or a small, heavy sauce pan break candies into pieces no larger than 1/4-inch. (Be careful not to crush candies into a powder.) Shake peppermint pieces through a fine strainer, which will separate the fine powder from the pieces, which will look better on top of your bark.  You should have approximately 1/2 cup crushed candy; set aside.

2. Line a baking sheet with a silicone baking mat, smooth side-up; set aside until needed.

3. Finely chop two-thirds (8-ounces) of dark chocolate. Leave remaining one-third dark chocolate (4-ounces) in large chunks; keep this separate from the finely chopped chocolate. Repeat this process with the white chocolate, finely chopping two-thirds and leaving the remaining one-third in large chunks; set aside.

4. Fill the bottom of a double boiler half full with water. Place over medium high-heat, and bring to a boil; reduce heat to a bare simmer - the water should just shimmer, not actually bubble.

5.  Place the finely chopped dark chocolate in the top of the double boiler. Place over gently simmering water, and melt chocolate, stirring occasionally until it reaches a temperature of approximately 110 to 120 degrees F. (Note: Use a digital candy thermometer to monitor the temperature; do not go over 120 degrees, or the chocolate will separate.)  Remove the top of the double boiler, and place it on a towel on the counter. Stir in remaining one-third dark chocolate, stirring constantly to melt and cool the mixture to approximately 80 to 82 degrees.

6. Once chocolate has cooled to this temperature, place the bowl back over the double boiler and heat to between 88 to 91 degrees.  The tempered chocolate should be smooth and glossy.

7.  Remove from heat, then quickly stir in the peppermint extract. Pour chocolate onto the silicone mat-lined baking sheet. Use an offset spatula to spread it evenly into an 8 x 10-inch rectangle, then let it harden. (Note: The chocolate will harden at room temperature, you can also place it in the refrigerator to cool quicker – but this is discouraged – you don’t want to over-chill the dark chocolate, as the white chocolate may not adhere to it as well.) 

8. When the dark chocolate has set, reheat the water in bottom of the double boiler. Clean out your top pan.  Place the finely chopped white chocolate in the (cleaned) top of the double boiler. Place over the gently simmering water and melt the chocolate, stirring occasionally, until it reaches a temperature of approximately 105 to 110 degrees.  (Note: Use a digital candy thermometer to monitor the temperature, and do not go over 110 degrees.) Remove the top of the double boiler, and place it on a towel on the counter.  Stir in remaining one-third of white chocolate, stirring constantly to melt and cool the mixture to approximately 80 to 82 degrees. Once chocolate has cooled to this temperature, it must be reheated. Place bowl back over the double boiler and heat to 86 to 87 degrees.  The tempered chocolate should be smooth and glossy.

9. Immediately pour the white chocolate over the top of the hardened dark chocolate, using an offset spatula to spread it in an even layer and cover the dark chocolate as completely as possible. 

10. Immediately sprinkle crushed peppermint candies evenly over the surface of the white chocolate.  Let chocolate set completely, then break bark into pieces. Store at room temperature in an airtight container.

NOTES:

• This candy is sometimes made using chocolate -flavored confectionery coating, candy melts or a product labeled as "chocolate bark", all of which are made from sugar, milk powder, hardened vegetable oil and flavorings. These products will produce the shine and the "snap" without tempering, but - because they typically do not contain any cocoa butter - you will not achieve the same superior level of flavor that comes from using high-quality chocolate.
• DO NOT use white chocolate chips for this recipe!  White chocolate chips typically include palm or coconut oil and WILL NOT adhere to the dark chocolate – simple chemistry!
• If you prefer bark with a slightly softer texture, you may omit the tempering process and simply melt the two chocolates; however, do not melt the white chocolate until the dark chocolate layer has set.
  
  

YIELD:  1-3/4 pounds

Originally posted December 2013, revised and reposted December 2018 & 2019.
​
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