Mint Chocolate Bark White (Printable)

Rich dark chocolate combined with peppermint and creamy white chocolate swirls for a festive treat.

# What You Need:

→ Chocolate Base

01 - 10.5 oz dark or semisweet chocolate, chopped
02 - 5.25 oz white chocolate, chopped

→ Flavorings

03 - 1/2 tsp pure peppermint extract

→ Garnish

04 - 1/3 cup crushed peppermint candies or candy canes
05 - 1 tbsp mini chocolate chips
06 - Fresh mint leaves for decoration

# How-To:

01 - Line a 9x13-inch baking sheet with parchment paper, ensuring complete coverage to prevent sticking.
02 - Place chopped dark chocolate in a heatproof bowl over gently simmering water, stirring constantly until smooth and glossy. Alternatively, microwave in 20-second intervals, stirring between each burst.
03 - Remove melted dark chocolate from heat and immediately stir in peppermint extract until fully incorporated.
04 - Pour the minted dark chocolate onto the prepared baking sheet. Use an offset spatula to spread into an even rectangle approximately 1/4 inch thick.
05 - Melt the chopped white chocolate using the same double boiler method or microwave technique, stirring until completely smooth.
06 - Drop spoonfuls of melted white chocolate over the dark chocolate base. Drag a skewer or toothpick through both chocolates in swirling motions to create a marbled pattern.
07 - Immediately sprinkle crushed peppermint candies and mini chocolate chips over the surface while chocolate is still warm. Press gently to ensure adherence.
08 - Refrigerate the tray for at least 1 hour or until completely firm and set throughout.
09 - Remove from refrigerator and break the bark into irregular pieces. Store in an airtight container at cool room temperature for up to 2 weeks.

# Expert Tips:

01 -
  • Ready in under 30 minutes but looks like you spent hours on an artisan confection
  • The texture contrast between smooth dark chocolate and crunchy peppermint is absolutely addictive
  • Makes a stunning homemade gift without turning on your oven or dirtying mixing bowls
02 -
  • Even one droplet of water in your melting chocolate will seize it into a grainy disaster, so keep everything dry and patient
  • White chocolate burns faster than dark, so watch it like a hawk and remove from heat before it looks completely melted
  • Work quickly once you start swirling, because the chocolate begins setting faster than you think
03 -
  • A warm knife under hot water cuts cleaner portions if you need uniform pieces instead of rustic shards
  • The white chocolate will firm up faster than dark, so melt it last and work quickly once it hits the pan

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