Sensational simplicity! Sometimes it’s the simple things in life that taste the best and that is definitely true of my luxurious Dark Chocolate Peppermint Bark.
As you know, I was invited to create a mother daughter Valentine cooking party in a lovely home just decorated by Lori Rourk for the February issue of Texas Living Magazine.
We wanted the girls to have plenty of time to visit so we thought we would keep the recipes quick and easy.
To make Dark Chocolate Peppermint Bark, start by melting dark chocolate in the microwave in 30 second intervals, stirring in between each time. It is important to use the least amount of heat as possible so you don’t damage the chocolate. I use Ghirardelli 60% cocoa chocolate chips. Then pour it out on a sheet of parchment paper.
Next, spread it out in a very thin layer. We are making French style choclate bark. Instead of having the “mix-ins” inside the chocolate layer, they will be on top so you know exactly what you are getting! Now, sprinkle the crushed peppermint onto the surface of the chocolate
Put the chocolate in the refrigerator to set up and break it into shards. To package our treats we put the chocolate pieces into a decorative paper cup
and then into a clear plastic box. We added a tulle bow and look how festive!
I hope you will make some Peppermint Bark today!
Join me for an upcoming cooking class for a few hours of tasty FUN! CLICK HERE for class descriptions
Friday, March 17th 11:00-1:00 Lunch and Learn TEX MEX cooking
Thursday, March 23rd 6:30-8:30 Girls Night Out It’s Time for a Break!
2 Day French Workshop March 30th and 31st 10:00-2:00 AND April 5-6th
Register to firstname.lastname@example.org or by phone 214 551 9630
Dark Chocolate Peppermint Bark
2 cups of Ghirardelli’s 60% cocoa
12 unwrapped peppermints candies
Place peppermints into a zip top bag, crush the mints by banging them with a rolling pin and set aside. Melt the dark chocolate in the microwave slowly in 30 second intervals stirring each time. Use the least amount of heat possible to get the chocolate melted. Pour the chocolate out onto a parchment lined baking sheet. Spread chocolate into a very thin layer, sprinkle with crushed peppermint. Place the chocolate bark into the refrigerator until it has set firmly. Break the bark into pieces.