17 ounces white chocolate, finely chopped
30 red-and-white-striped hard peppermint candies, coarsely crushed (about 6
ounces)
7 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
6 tablespoons whipping cream
3/4 teaspoon peppermint extract
1. Turn large baking sheet bottom side up. Cover securely with foil. Mark
12-by-9-inch rectangle on foil.
2. Place half the chopped white chocolate in a glass measure or bowl and
microwave at half power 1 minute, 30 seconds. Stir, and then microwave at
half power for 30 seconds more at a time, stirring in between, until melted.
Small lumps will disappear with stirring. Do not scorch.
3. Pour melted white chocolate onto rectangle on foil. Using icing spatula,
spread chocolate to fill rectangle. Sprinkle with 1/4 cup crushed
peppermints. Chill until set, about 15 minutes.
4. Stir bittersweet chocolate, cream and peppermint extract in heavy medium
saucepan over medium-low heat until just melted and smooth. Cool to barely
lukewarm and pour bittersweet chocolate mixture in long lines over white
chocolate rectangle. Using icing spatula, spread bittersweet chocolate in
even layer. Refrigerate until very cold and firm, about 25 minutes.
5. Melt remaining white chocolate in microwave. Working quickly, pour white
chocolate over firm bittersweet chocolate layer; spread to cover.
Immediately sprinkle with remaining crushed peppermints. Chill just until
firm, about 30 minutes.
6. Lift foil with bark onto work surface; trim edges. Cut bark crosswise
into 2-inch-wide strips. Using metal spatula, slide bark off foil and onto
work surface. Cut each strip crosswise into 3 sections and each section
diagonally into 2 triangles.
Makes roughly 36 pieces
Note: Can be made 2 weeks ahead. Chill in airtight container. Let stand 15
minutes at room temperature before serving.
Per serving: It's pure chocolate, people. Everyone's bark comes in a
different sized bite, so just tape your mouth shut while you're making it
and then give it away. Or not.
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