This super easy dark Chocolate Peppermint bark is made in around 15 minutes and requires only 4 ingredients! Plus, it could be made dairy free and sugar free!
Why is tempering your chocolate important?
For your chocolate to look shiny and for it to have the right texture, you’ll need to temper it.
Have you ever seen a chocolate that looks dull and with a blotchy finish, with whitish streaks on it? that’s how un-tempered chocolate looks like. This happens when you melt your chocolate in higher temperatures and then let it set.
Untempered chocolate also has a less snappy, softer feel, and it takes longer to set than tempered chocolate.
To prevent that from happening, you will need to melt your chocolate in low temperatures, -preferably using a double broiler- (between 110º and 115º F) then bringing its temperature down to 88º to 90º F for dark chocolate and 82º to 84º F for white chocolate, using a candy thermometer.
If you don’t own a candy thermometer and this is a one-time thing, you can do it in the microwave, even though it’s less accurate and perfect, but your chocolate will still gleam and snap. More info on this here.
Important points to consider before melting your chocolate
- Moisture is the enemy of chocolate, keep it dry at all times! be specially careful when heating it with a double broiler
- You should always work with very low temperatures
- Chop your chocolate in equally sized, small pieces so they melt evenly
- Opt for chocolate bars instead of chocolate chips. Chocolate chips usually have a lower content of cocoa butter, which makes them more difficult to melt
For a full guide on how to melt and temper your chocolate properly, take a look at my Melting Chocolate 101 post.
Ingredients you’ll need
- Dark chocolate, in small pieces
- White chocolate, in small pieces
- Peppermint extract
- Green food color
To make your bark a dairy free option, substitute the dark chocolate and white chocolate for dairy free chocolate
For a sugar free version of this bark, substitute both chocolates with sugar free chocolate
Natural green color:
If you want a more natural option to color the white chocolate, substitute the green food color for Spirulina powder or chlorella powder, adding a bit at a time, until reaching desired color
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Dark Chocolate Peppermint Bark
- 12 oz 340 g dark chocolate, in small pieces
- 1/2 teaspoon peppermint extract
- 4 oz 113 g white chocolate, in small pieces
- 3 drops Green food color until reaching desired color
- Line a cookie sheet with parchment paper and set aside
- Using a double broiler, and making sure the top pot doesn't touch the water, melt 2/3 of your dark chocolate in very low temperature (between 110 and 115 F). Remove chocolate from heat and add remaining chocolate, bringing the temperature down between 88 to 90 F, stirring until completely melted. Add peppermint and stir12 oz 340 g dark chocolate, in small pieces, 1/2 teaspoon peppermint extract
- Using the same process, melt 2/3 of your white chocolate in temperatures between 110 and 115 F. Remove from heat and add remaining chocolate, bringing temperature down between 82 and 84 F, and stirring until completely melted. Add green food coloring until reraching desired shade of green4 oz 113 g white chocolate, in small pieces, 3 drops Green food color
- Pour dark chocolate over prepared baking sheet and spread into an even layer with the back of a spoon or an offset spatula. Add dollops of green colored chocolate and make swirls with a toothpick or a butter knife. Tap the cookie sheet against the counter a few times so the chocolate spreads evenly (watch video below for more detail)
- Freeze for 30 minutes or until completely set. Break into pieces and store in an airtight container at room temperature for up to 2 weeks
- – Moisture is the enemy of chocolate, keep it dry at all times! be specially careful when heating it with a double broiler
– You should always work with very low temperatures
– Chop your chocolate in equally sized, small pieces so they melt evenly
– Opt for chocolate bars instead of chocolate chips. Chocolate chips usually have a lower content of cocoa butter, which makes them more difficult to melt