Ingredients
12 ounces high-quality dark chocolate, coarsely chopped
1/2 teaspoon peppermint extract
5 candy canes, coarsely crushed
Method
Sources
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Pure peppermint — candy canes, peppermint bark, hot chocolate
Premium French chocolate — ganache, truffles, professional pastry
Ground Urfa pepper — raisin-chocolate depth, moderate heat
Dark dried poblano — chocolate notes, essential for mole poblano
Temperature-controlled tempering for chocolate work
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Pure peppermint — candy canes, peppermint bark, hot chocolate
Premium French chocolate — ganache, truffles, professional pastry
Ground Urfa pepper — raisin-chocolate depth, moderate heat
Dark dried poblano — chocolate notes, essential for mole poblano
Temperature-controlled tempering for chocolate work
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Line a baking sheet with parchment. Bring a double boiler or a heatproof bowl set over a small pot of water to a low simmer. Place chocolate in bowl and gently stir until completely melted. Remove from heat and stir in peppermint extract. Pour chocolate mixture onto prepared baking sheet and spread evenly with a spatula or wooden spoon. Immediately sprinkle with crushed candy canes and press lightly to adhere. Freeze until hardened, about 5 minutes. Break into pieces and serve. Bark can be made up to 7 days ahead. Wrap tightly and keep chilled.