Instructions
Lay out a large sheet of parchment paper onto the counter. If the chocolate is in block form, chop the chocolate into uniform pieces. Place each ot the two chocolate candy wafers or chopped chocolate into microwave-safe bowls. Add a tablespoon of paramount crystals to each bowl of chocolate.
Melt the dark chocolate melts in the microwave using 20 second intervals, stirring in between to ensure the chocolate melts evenly and doesn’t scorch. Continue melting until the chocolate is fluid. Add peppermint flavoring.
Use a spatula and spread the melted chocolate as thin as possible on the parchment paper.
While the first layer is setting, melt the white candy melts in the microwave using 20 second intervals, stirring in between to ensure the chocolate melts evenly and doesn’t scorch. When melted, spread the white chocolate on top of the dark chocolate layer when the dark chocolate layer is just set (chocolate has just lost its shine). Note: waiting until the first layer is completely set may cause the layers to separate.
Immediately sprinkle the peppermint candy bits on top of the warm chocolate. Allow to set up completely at room temperature before breaking into pieces.
Or score squares into the almost set bark with a pastry ruler.
Break the bark into perfectly square pieces.
Layered Peppermint bark can be kept at room temperature for several weeks. You can also make the candy bark up to 4 months ahead of time if you freeze the bark. For best results, place the candy in a candy box that is lined with plastic wrap. Wrap the entire box with plastic wrap, and then a layer of foil. Place in the freezer for up to two months. Bring the chocolate to room temperature before unwrapping the box.
Want to Learn More about Chocolate Bark?
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blog all about making chocolate bark. We break down the different methods to creating bark, creative ways to elevate your bark, as well as how to package it. Click now to learn how to elevate your chocolate bark.
