Triple Chocolate Peppermint Bark is the ultimate candy for the holiday season, with its delicious layers of dark, semi-sweet and white chocolate sprinkled with quintessential peppermint candies. While there is a little time involved setting each chocolate layer before adding the next, the process is actually quite simple and is well worth a little effort. It's important to use good quality chocolate for this recipe, such as Ghirardelli or Lindt, to ensure the texture of the chocolate is smooth and not grainy. It makes a beautiful gift for family and friends!
INGREDIENTS
- 10 oz. Good Quality, Dark Chocolate, Chopped Not Chocolate Chips
- 10 oz. Good Quality Semi-Sweet Chocolate such as Ghirardelli Chocolate Chips
- 10 oz. Good Quality White Chocolate, Chopped such as Lindt
- ⅓ C. Heavy Whipping Cream
- ½ tsp. Peppermint Extract
- ¼ C. Crushed Peppermint Candies
INSTRUCTIONS
Step 1: Gather all of your ingredients, and fill a small bowl with water, about ⅓ of the way up, so that the bottom of your metal does not touch the water when placed over the top of the bowl. Place the pot of water over medium heat and bring to a simmer.
Step 2: Place the dark chocolate pieces into the bowl and place the bowl over the simmering water. Using a rubber spatula and a potholder (or towel) to keep the bowl steady, stir continuously until the chocolate is smooth and has fully melted. When drizzled, there should be a steady ribbon running into the bowl and no pieces of chocolate remaining. Carefully remove the bowl from heat and turn off the burner.
Step 3: Using an offset spatula, create a thin layer of dark chocolate over the parchment lined sheet pan. Place the pan into the fridge and allow to set for about 15-20 minutes. Clean the bowl so you'll have it to use for the next chocolate layer.
Step 4: After 20 minutes, remove the pan and allow the dark chocolate layer to sit at room temperature while you prepare the next layer. You want the chocolate to be set, but not super cold when the semi-sweet chocolate layer is added. The color of the chocolate will change from super glossy (wet) to more of a matte finish (dry and set).
Step 5: Repeat Step 2, bringing the water in the pot to a simmer, adding the semi-sweet chocolate to the bowl, and slowly melting the chocolate. Once smooth and melted, add in the heavy whipping cream and the peppermint extract, stir until smooth and fully incorporated.
Step 6: Spread the semi-sweet, peppermint chocolate layer over the dark chocolate layer as evenly as you can. Place the pan back into the fridge to set, for about 30 minutes. Clean out the bowl so you'll have it to use for the final layer.
Step 7: Remove the semi-sweet, peppermint layer out of the fridge, melt the white chocolate following the same process as above, until the chocolate is perfectly smooth.
Step 8: Working quickly, spread the white chocolate layer over the semi-sweet, peppermint chocolate layer and then sprinkle the crushed peppermint candy over the surface of the white chocolate. Place in the fridge for 20 minutes to set.
Step 9: Once fully set, remove the pan from the fridge, and lift the bark out using the sides of the parchment paper. Use a pizza cutter (or large Chef knife) to divide the bark into 6 equally sized strips. Divide each strip into 4 squares, and then cut each square in half, corner-to-corner, making a triangle.
Store bark in an airtight container at room temperature.
Triple Chocolate Peppermint Bark
Equipment
- Parchment-Lined Sheet Pan
- Small Pot
- Water
- Medium-Sized, metal bowl
- Potholder or Kitchen Towel
- Rubber Spatula
- Offset Spatula
- Pizza Cutter or Large Chef Knife
Ingredients
- 10 oz. Good Quality, Dark Chocolate, Chopped Not Chocolate Chips
- 10 oz. Good Quality Semi-Sweet Chocolate such as Ghirardelli Chocolate Chips
- 10 oz. Good Quality White Chocolate, Chopped such as Lindt
- ⅓ C. Heavy Whipping Cream
- ½ tsp. Peppermint Extract
- ¼ C. Crushed Peppermint Candies
Instructions
- Gather all of your ingredients, and fill a small bowl with water, about ⅓ of the way up, so that the bottom of your metal does not touch the water when placed over the top of the bowl. Place the pot of water over medium heat and bring to a simmer.
- Place the dark chocolate pieces into the bowl and place the bowl over the simmering water. Using a rubber spatula and a potholder (or towel) to keep the bowl steady, stir continuously until the chocolate is smooth and has fully melted. When drizzled, there should be a steady ribbon running into the bowl and no pieces of chocolate remaining. Carefully remove the bowl from heat and turn off the burner.
- Using an offset spatula, create a thin layer of dark chocolate over the parchment lined sheet pan. Place the pan into the fridge and allow to set for about 15-20 minutes. Clean the bowl so you'll have it to use for the next chocolate layer.
- After 20 minutes, remove the pan and allow the dark chocolate to sit at room temperature while you prepare the next layer. You want the chocolate to be set, but not super cold when the semi-sweet chocolate layer is added.Repeat Step 2, bringing the water in the pot to a simmer, adding the semi-sweet chocolate chips to the bowl, and slowly melting the chocolate. Once smooth and melted, add in the heavy whipping cream and the peppermint extract, stir until smooth and fully incorporated.
- Spread the semi-sweet, peppermint chocolate layer over the dark chocolate layer as evenly as you can. Place the pan back into the fridge to set, for about 30 minutes. Clean out the bowl so you'll have it to use for the final layer.
- Remove the semi-sweet, peppermint layer out of the fridge, melt the white chocolate following the same process as above, until the chocolate is perfectly smooth.
- Working quickly, spread the white chocolate layer over the semi-sweet, peppermint chocolate layer and then sprinkle the crushed peppermint candy over the surface of the white chocolate. Place in the fridge for 20 minutes to set.
- Once fully set, remove the pan from the fridge, and lift the bark using the sides of the parchment paper. Use a pizza cutter (or large Chef Knife) to divide the bark into 6 equally-sized strips. Divide each strip into 4 squares, and then cut each square in half, corner-to-corner, making a triangle.Store bark in an airtight container at room temperature.
