Prepare Candied Peppermint: Combine sugar and water in a saucepan. Cook over medium heat, stirring until sugar dissolves. Continue cooking without stirring until the mixture reaches 300°F (149°C) on a candy thermometer (hard-crack stage). Remove from heat and stir in peppermint oil. Pour onto a silicone mat and let cool completely. Break into small pieces.
Line a baking sheet with parchment paper.
Temper the dark chocolate. Melt the tempered dark chocolate using a double boiler or microwave in 30-second intervals, stirring until smooth. Spread evenly onto the prepared baking sheet.
Chill in the refrigerator for 15 minutes, or until set but not hard.
Temper the white chocolate. Melt the tempered white chocolate using a double boiler or microwave in 30-second intervals, stirring until smooth. Stir in the peppermint extract.
Pour the white chocolate over the dark chocolate and spread evenly.
Immediately sprinkle the candied peppermint and Maldon sea salt flakes over the white chocolate.
Chill in the refrigerator for at least 45 minutes, or until completely set. Break into pieces to serve.
Ingredients
12
12 oz340 gValrhona Guanaja 70% dark chocolate, chopped
8 oz227 gValrhona Ivoire 35% white chocolate, chopped
1 tsp5 mLHigh-quality peppermint extract
1/2 cup100 gGranulated sugar
1/4 cup60 mLWater
1/4 tsp1.25 mLPeppermint oil
Pinch0.5 gMaldon sea salt flakes
Equipment
Baking sheet
Parchment paper
Double boiler or microwave-safe bowl
Spatula
Candy thermometer
Silicone baking mat
Saucepan
Instructions
Prepare Candied Peppermint: Combine sugar and water in a saucepan. Cook over medium heat, stirring until sugar dissolves. Continue cooking without stirring until the mixture reaches 300°F (149°C) on a candy thermometer (hard-crack stage). Remove from heat and stir in peppermint oil. Pour onto a silicone mat and let cool completely. Break into small pieces.
Line a baking sheet with parchment paper.
Temper the dark chocolate. Melt the tempered dark chocolate using a double boiler or microwave in 30-second intervals, stirring until smooth. Spread evenly onto the prepared baking sheet.
Chill in the refrigerator for 15 minutes, or until set but not hard.
Temper the white chocolate. Melt the tempered white chocolate using a double boiler or microwave in 30-second intervals, stirring until smooth. Stir in the peppermint extract.
Pour the white chocolate over the dark chocolate and spread evenly.
Immediately sprinkle the candied peppermint and Maldon sea salt flakes over the white chocolate.
Chill in the refrigerator for at least 45 minutes, or until completely set. Break into pieces to serve.
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