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Peppermint Bark

Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dessert
Servings: 20 pieces
Author: Ribas with Love

Ingredients

  • 1/2 lb Valrhona Noire Orange
  • 1 lg Corn Syrup Free Candy Cane

Instructions

  • Melt the chocolate bar on a double steamer in medium heat, stirring the chocolate often with a silicone spatula.
  • Pour the melted chocolate on a baking sheet covered in parchment paper.
  • Spread the chocolate with a spatula to form a thin layer.
  • Place the candy cane in a ziplock bag and crush it.
  • Sprinkle the broken pieces of candy cane over the chocolate spread.
  • Freeze for a minimum of 30 minutes.
  • Remove the chocolate from freezer and break it into 2 inches bark pieces.