Peppermint Bark
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 20 pieces
  • ½ lb Valrhona Noire Orange
  • 1 lg Corn Syrup Free Candy Cane
  1. Melt the chocolate bar on a double steamer in medium heat, stirring the chocolate often with a silicone spatula.
  2. Pour the melted chocolate on a baking sheet covered in parchment paper.
  3. Spread the chocolate with a spatula to form a thin layer.
  4. Place the candy cane in a ziplock bag and crush it.
  5. Sprinkle the broken pieces of candy cane over the chocolate spread.
  6. Freeze for a minimum of 30 minutes.
  7. Remove the chocolate from freezer and break it into 2 inches bark pieces.
Recipe by Garden in the Kitchen at