Texas Living, Dark Chocolate Peppermint Bark

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 lorie@atasteofparis.net 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. 

Valentine Party with Texas Living Magazine!

Look what I found in the mail box today!  I was thrilled when the folks at Texas Living Magazine asked me to help them create a Valentine party for the pages of the February issue.

What could be more fun than a room full of mothers and daughters?  Adding chocolate of course! The ladies all enjoyed beautiful Red Velvet Parfaits while creating lovely chocolate treats to enjoy and share.

Scroll down for the recipe Scroll down for the recipe

The girls spent their time crafting colorful cake pops.

While the moms made lucious Dark Chocolate Peppermint Bark.

A fantastic time was had by all, including me!

Thank you Lori Rourk of Lori Rourk Interiors for inviting me to assist with this project in the perfectly appointed home you just decorated. And a huge thank you to Texas Living Magazine at www.txlivingmagazine.com for the lovely photos that bring my food to life!

Saty tuned in the coming days for more recipes and details of this fun project


Red Velvet Parfait

2 cups chopped red berries

1 Red Velvet Cake

1 recipe Chocolate Ganache

1 recipe Whipped Cream

Assemble red velvet parfaits in a large trifle bowl or in individual clear glasses.  Start with a layer of cake, add a small amount of chocolate ganache, then berries and cream and repeat until glasses are full.  Top with a bit of cream and a raspberry.  Refrigerate until serving. 

Red Velvet Cake

2 cups flour

2 cups sugar

1/4 cup cocoa

1 teaspoon baking soda

½ teaspoon salt

1 cup butter

1 cup water

2 eggs

½ cup buttermilk

1 ½ teaspoon vanilla

1 ounce red food coloring

Preheat oven to 350 degrees.  Prepare 9×13 glass baking dish by coating with nonstick cooking spray and a dusting of flour.  In bowl mix together flour, sugar, baking soda and salt and set aside.  In a small sauce pan over medium heat bring water coco and butter to a boil, add food coloring and mix well.  Add liquid to flour mixture and mix.  Add eggs and buttermilk and stir well.  Pour batter into prepared pan and cook for 28-32 minutes.   

Chocolate Ganache

1 cup heavy cream

2 cups semi sweet or dark chocolate chips

1 teaspoon vanilla

Heat cream in a heavy bottom saucepan over medium heat until it begins to simmer.  Remove pan from heat, add chocolate and vanilla and stir well.  Pour over cooled cakes.

Whipped Cream

1 ½ cup heavy whipping cream

¼ cup powdered sugar

1 teaspoon vanilla

Beat all ingredients in a cold bowl using an electric mixer until light and fluffy.