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St. Patrick's Day Mint Chocolate Bark

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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 18 minutes
Calories 250 kcal

Ingredients
  

  • 12 oz dark chocolate chopped: Use a good quality dark chocolate with a cocoa content of at least 60% for a rich, intense flavor that balances the sweetness of the white chocolate. Chopping the chocolate ensures it melts evenly and smoothly. You can also use dark chocolate chips if preferred, but chopped chocolate melts more evenly.
  • 12 oz white chocolate chopped: Opt for a high-quality white chocolate to avoid a waxy texture. Just like the dark chocolate, chopping the white chocolate will help it melt evenly. White chocolate chips can be substituted, but using a bar of white chocolate and chopping it will give a smoother and better result.
  • 1 tsp peppermint extract: Peppermint extract is what gives the white chocolate its refreshing minty flavor. Be careful not to add too much, as it can easily overpower the chocolate. Start with a teaspoon and add more to taste if desired. High-quality extract will provide the best flavor.
  • Green food coloring: Gel food coloring is recommended over liquid food coloring because it’s more concentrated and won’t affect the consistency of the chocolate. Start with a few drops and gradually add more until you achieve your desired shade of green. Different shades of green can be achieved by mixing different types of green food coloring.
  • Crushed peppermint candies or candy canes for topping: These add a delightful crunch and extra peppermint flavor to the bark. You can crush them in a food processor or simply place them in a resealable bag and crush them with a rolling pin. Other festive toppings can be used, like green sprinkles, edible gold glitter, or even miniature shamrocks.

Instructions
 

  • Step 1: Prepare the Baking Sheet: Line a baking sheet with parchment paper. This is crucial for preventing the chocolate from sticking and makes it easy to remove the bark once it has set. Ensure the parchment paper covers the entire surface of the baking sheet to prevent any chocolate from dripping onto the sheet itself. Alternatively, you can use a silicone baking mat, which is reusable and also prevents sticking.
  • Step 2: Melt the Dark Chocolate: In a microwave-safe bowl, melt the dark chocolate in 30-second intervals, stirring well after each interval, until it is smooth and completely melted. This method prevents the chocolate from burning. If you prefer, you can melt the chocolate in a double boiler over simmering water, ensuring the bowl doesn't touch the water. The key is to melt the chocolate slowly and evenly to avoid any lumps or scorching.
  • Step 3: Spread the Dark Chocolate: Pour the melted dark chocolate onto the prepared baking sheet and spread it into an even layer using a spatula. Aim for a layer that is about ¼ inch thick. This provides a good balance between the dark and white chocolate layers. Make sure the chocolate is evenly distributed to create a uniform base for the bark.
  • Step 4: Melt the White Chocolate: In another microwave-safe bowl, melt the white chocolate in the same manner as the dark chocolate: 30-second intervals, stirring well after each interval, until smooth. Be extra careful with white chocolate, as it tends to scorch more easily than dark chocolate. Keep a close eye on it and stir frequently. Once melted, stir in the peppermint extract and green food coloring until you achieve your desired shade of green. Adjust the amount of food coloring to get the perfect festive green hue.
  • Step 5: Swirl and Top: Pour the green white chocolate over the dark chocolate layer. Use a toothpick or skewer to gently swirl the two chocolates together, creating a marbled effect. Be careful not to over-mix, as this can muddy the colors. The goal is to create beautiful swirls and patterns while keeping the colors distinct. Sprinkle the crushed peppermint candies or candy canes evenly over the top of the chocolate. Gently press them into the chocolate to ensure they adhere well.
  • Step 6: Chill and Break: Refrigerate the baking sheet until the chocolate is completely set, about 1-2 hours. Once set, remove the bark from the refrigerator and break it into irregular pieces. Use a sharp knife to score the chocolate before breaking it for more even pieces. Store the bark in an airtight container in the refrigerator to prevent it from melting.