Are you freaking out a little bit over the holidays? Are you kind of broke and desperately trying to find something to make that’s easy, fairly quick, and as inexpensive as possible that your gift recipients will still genuinely enjoy?
The great equalizer: Candy. Lots and lots of candy. Below is a peppermint bark recipe that is easy to make, delicious, and adorably festive. Wrap it up in some wax paper and put it in a fancy tin. Done!
Detailed instructions on tempering chocolate are included below. No need for a candy thermometer - just use a digital one! Don’t fear the double boiler. It’s just a pot nesting in another pot.
Peppermint Bark
This bark is a Christmastime classic, perfect for gift baskets.
14 ounces bittersweet chocolate
14 ounces white chocolate
½ cup peppermint candies, crushed
1. Line a baking sheet with parchment paper.
2. Melt and temper the chocolate (page 17)**
3. Pour chocolate onto the baking sheet and spread it to about 1/4 inch thick. Let it set, about 30 minutes. Temper the white chocolate while it is hardening.
4. Pour the white chocolate over the bittersweet chocolate layer and spread it evenly.
5. Sprinkle crushed candy pieces over the white chocolate. Press them lightly so they stick. Let the white chocolate set, about 30 minutes.
6. Break bark into small, irregular pieces.
Yield: About 24 pieces
Storage: Store in an airtight container in a cool, dry place for up to 1 week.
***How To Temper Chocolate
- Finely chop 1 ½ to 2 pounds of chocolate. Smaller amounts make it difficult to control the temperature changes.
- Place two-thirds of the chocolate in a double boiler or metal bowl set over a saucepan of simmering water. Make sure the bottom of the bowl does not touch the water. Place a candy thermometer or digital thermometer in chocolate and stir frequently with a rubber spatula.
- Do not let the temperature of the chocolate exceed 120ºF for dark chocolate or 105ºF for milk or white chocolate. When the chocolate has fully melted, remove the bowl from heat. Wipe the bottom of the bowl to get rid of any condensation.
- Stir in the remaining third of the chocolate a little at a time. Let it melt before adding more.
- Let the chocolate cool to about 82ºF. If it is warmer, keep stirring and let it cool some more. It is it cooler, begin reheating in the next step.
- Once the chocolate is 82ºF, place it back over simmering water. For dark chocolate, reheat to 88ºF to 91ºF. For milk or white chocolate, reheat to 85ºF to 87ºF. Remove the bowl from heat once you have reached the right temperature.
- Spread a small spoonful of chocolate on a piece of wax paper. If it looks dull or streaky, re-temper the chocolate, starting with step 2. If it dries quickly with a glossy finish and no streaks, the chocolate is in temper.
