Recipe: Dark and White Chocolate Peppermint Bark

Dark and White Chocolate Peppermint Bark

Serves 20

1⁄2 lb. dark chocolate, evenly chopped
 1 tablespoon canna-coconut oil
 1⁄2 lb. white chocolate, evenly chopped
 1–2 tablespoons canna-coconut oil
 1 1⁄2 cups crushed peppermint candies, red, green or both

1. Set up two double boilers. In the top of one double boiler, melt the dark chocolate with 1 tablespoon coconut oil. Do not let the water touch the bowl. Keep the heat low, a gentle simmer; stir frequently until almost fully melted. Remove from the heat. The chocolate will continue melting.

2. Line a baking sheet with parchment paper. Pour the melted dark chocolate onto a baking sheet, spreading the chocolate out with a spatula. The chocolate does not have to be perfectly level; the change in thickness is a nice touch.

3. After the chocolate has set for 20 minutes, follow the same procedure with the white chocolate. Pour the infused white chocolate over the dark chocolate

4. Sprinkle the melted chocolate with the peppermint candies and allow to set in a cool place. You can place in the fridge to cool quickly. Break into pieces for serving.

Originally published at Dope Magazine.

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