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Chocolate peppermint bark
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Prep Time:
105 minutes
Cook Time:
15 minutes
Total Time:
120 minutes
Make Curtis Stone's irresistible Chocolate Peppermint Bark for a festive Christmas indulgence.
Ingredients:
  • 125g peppermint candy canes
  • 450g good-quality white chocolate, finely chopped
  • 166.65 gm thickened cream
  • 250g dark chocolate (60% cacao), finely chopped
  • 1/2 tsp peppermint extract
Instructions:
  • Line a baking sheet with foil or parchment paper.
  • Crush the candy canes in a mortar and pestle until there is a mix of finely ground and small pieces.
  • Create the first white chocolate layer by melting white chocolate in a medium bowl set over simmering water, stirring constantly until smooth and warm, making sure to keep the bowl dry to prevent clumping.
  • Spread half of the melted white chocolate over the foil in a 30x25cm rectangle using an offset palette knife. Sprinkle 2 tablespoons of crushed candy canes evenly over the chocolate. Refrigerate for about 20 minutes until set.
  • To prepare the dark chocolate ganache layer, gently heat the cream in a small heavy saucepan until it almost simmers. Take the pan off the heat and add the dark chocolate and peppermint extract, stirring until melted. Allow it to sit covered for 5 minutes. Whisk the mixture until smooth, then spread it over the white chocolate rectangle using an offset palette knife. Chill in the refrigerator for approximately 45 minutes until set.
  • For the white chocolate layer: Gently heat the remaining white chocolate until smooth and slightly thick. Drizzle it over the chilled dark chocolate layer and spread evenly. Sprinkle the rest of the crushed peppermints on top. Chill for approximately 25 minutes until set.
  • To finish and serve: Unwrap the bark and break it into bite-size pieces. Store the pieces between parchment paper in an airtight container in the refrigerator until serving.

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