Temper the dark chocolate (optional, but recommended for a glossy finish). 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 (optional). 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 crushed peppermint candies and flaky sea salt over the white chocolate.
Chill in the refrigerator for at least 30 minutes, or until completely set. Break into pieces to serve.
Ingredients
16
12 oz340 gHigh-quality dark chocolate (70% cacao), chopped
8 oz227 gHigh-quality white chocolate, chopped
3/4 tsp3.75 mLPeppermint extract
3/4 cup170 gCrushed peppermint candies
1/4 tsp1.25 mLFlaky sea salt
Equipment
Baking sheet
Parchment paper
Double boiler or microwave-safe bowl
Spatula
Candy thermometer (for tempering, optional)
Instructions
Line a baking sheet with parchment paper.
Temper the dark chocolate (optional, but recommended for a glossy finish). 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 (optional). 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 crushed peppermint candies and flaky sea salt over the white chocolate.
Chill in the refrigerator for at least 30 minutes, or until completely set. Break into pieces to serve.
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