- 1 pound still-molten tempered 61% bittersweet chocolate
- 1 teaspoon chopped dried mint
- 1 pound still-molten tempered 31% white chocolate
- 1 cup (6 ounces) chopped Peppermint candy
- 1 1/2 cups plus 1 tablespoon (10.72 ounces) sugar
- 3 tablespoons water
- 1/4 cup plus 2 tablespoons (3 ounces) corn syrup
- 2 teaspoons peppermint oil
- 3 to 4 drops red food coloring
by Valerie Gordon (Artisan Books). Copyright (c) 2013.
Combine the sugar and water in a 2-quart copper or heavy stainless steel saucepan, stir in the corn syrup, and attach a candy thermometer to the side of the pan. Set the pan over medium-high heat - do not stir the mixture again - and cook until the mixture reaches 310-degrees Fahrenheit.
Meanwhile, spray a slab of marble with nonstick cooking spray or coat lightly with a neutral oil, such as canola or grapeseed. Put the peppermint oil and food coloring next to the marble.
As soon as the syrup reaches 310-degrees Fahrenheit, pour it onto the center of the marble slab. Quickly pour the peppermint oil and a few drops of red food coloring onto the candy. Using two offset spatulas, spread the candy out with one spatula while folding it over with the second one. Continue this pattern over and over, reversing the movement with each pass. You are creating thing layers in the cooked sugar that will result in a pleasing crunchy texture once the candy sets. The candy will become more difficult to move as it hardens - that's a sign that you are finished folding and "pulling" the candy. Let cool until hard to the touch, about 10 minutes.
With a cleaver or sharp chef's knife, chop the candy into small pieces.
The peppermint candy can be stored in an airtight container for up to 2 months.
Spray a 13-by-18-by-1-inch baking sheet with nonstick baking spray. Line with a sheet of parchment paper.
Pour the tempered bittersweet chocolate onto the baking sheet and use a large offset spatula to spread it evenly. Sprinkle the dried mint over the chocolate. Refrigerate on a level surface for 4 to 5 minutes, or until the chocolate has set and pulled away from the edges of the pan.
Let the bittersweet chocolate layer come to room temperature, then spread the tempered white chocolate evenly over it. (Do not spread the white chocolate while the chocolate layer is still cold, or the white chocolate will set too quickly and the bark will be uneven.) Sprinkle with the chopped peppermint candy. Allow the chocolate to set at room temperature, about 2 hours, then break it into 2-to-3-inch pieces.