A favorite of everyone during the holidays is peppermint bark We’ve adapted a classic making it more gourmet and unique. Using fine quality chocolates and add-ins, the possibilities are endless. It doesn’t need to be Christmas to enjoy this treat, but it does make you want to spike some cocoa and sit by the fire.
1lb High Quality Dark Chocolate (60-70%)
1lb High Quality White Chocolate
In the microwave, or using the double boiler method on a stovetop, melt in separate bowls the chocolates.
Prepare two cookie sheets with parchment paper.
Pour chocolate onto each sheet. Using a spatula or spoon, evenly spread the chocolate into a large rectangle.
Let cool in refrigerator until the chocolate is completely solid (2-3 hours). This will take longer if placed on the counter in room temperature.
Pick up the parchment paper with solid chocolate and slam onto the counter top breaking up the bark into pieces.