Peppermint Bark from Chefs

Posted by Chef Joe on 30th Nov 2011

Ingredients
12 oz high quality semi sweet chocolate
1 pound white chocolate (with cocoa butter)
1/2 teaspoon peppermint extract

Place candy canes or peppermint candies in mini-food processor and pulse until in small pieces. Set aside.

Line a 15x10 jelly roll pan with foil, letting it hang over the sides. Grease foil with nonstick spray. Melt the chocolate chips in a double boiler over medium-low heat. Pour evenly into jelly roll pan and smooth with an offset spatula. Sprinkle with 1/4 cup peppermint candy. Place in refrigerator until cold and firm.

Heat white chocolate chips in a double boiler over medium-low heat until chocolate is almost melted. Remove double boiler insert from pan and stir until completely melted. Stir in extract. Cool slightly. Pour this over chocolate layer, and, working quickly, spread to cover. Sprinkle with 1/2 cup crushed candy.

Chill until both layers are firm. Lift foil out of pan and shake off excess candy. Peel foil from bottom of peppermint bark. Trim edges. Cut into 2" squares.

Makes approximately 2 pounds.