dbl-layer peppermint bark question

[sage]

Hi,

I've made the peppermint bark before but only single layer (no chocolate on the bottom).

Want to do the fancy kind this year---any trick to get those two layers to stick together?

I'm thinking you would melt your chocolate (I have dark chocolate baking chips) and put it in the pan---let it sit a bit to get a little solid and then pour the peppermint later on top.

Does that sound right?

Thanks in advance,
-s.

[lindrusso]

That's what I would do. I think I remember someone posting that they did the chocolate on the bottom last year and had success. Hopefully they will chime in here, but if not, maybe you could search for "bark" and see what you come up with?

Good luck. Let us know how it comes out. I'd like to try it sometime too.

Alysha

[lindrusso]

I found it! I thought it was Rebecca T. who posted this, but wasn't sure (it was)! :)I have posted this many times. It's a bit labor intensive, but the results taste just like the peppermint bark you can get at Williams Sonoma this time of year!


LAYERED PEPPERMINT CRUNCH BARK
Posted by Rebecca T.

Packed in jars that are decorated with red ribbon and candy canes, this sweet makes a festive gift. To crush the peppermints coarsely, tap the wrapped candies firmly with the bottom edge of any unopened 15- to 16-ounce can.

17 ounces good-quality white chocolate (such as Lindt or Baker's), finely chopped
30 red-and-white-striped hard peppermint candies, coarsely crushed (about 6 ounces)
7 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
6 tablespoons whipping cream
3/4 teaspoon peppermint extract

Turn large baking sheet bottom side up. Cover securely with foil. Mark 12 x 9-inch rectangle on foil. Stir white chocolate in metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until chocolate is melted and smooth and candy thermometer registers 110°F. (chocolate will feel warm to touch). Remove from over water. Pour 2/3 cup melted white chocolate onto rectangle on foil. Using icing spatula, spread chocolate to fill rectangle. Sprinkle with 1/4 cup crushed peppermints. Chill until set, about 15 minutes.

Stir bittersweet chocolate, cream and peppermint extract in heavy medium saucepan over medium-low heat until just melted and smooth. Cool to barely lukewarm, about 5 minutes. Pour bittersweet chocolate mixture in long lines over white chocolate rectangle. Using icing spatula, spread bittersweet chocolate in even layer. Refrigerate until very cold and firm, about 25 minutes.

Rewarm remaining white chocolate in bowl set over barely simmering water to 110°F. Working quickly, pour white chocolate over firm bittersweet chocolate layer; spread to cover. Immediately sprinkle with remaining crushed peppermints. Chill just until firm, about 20 minutes.

Lift foil with bark onto work surface; trim edges. Cut bark crosswise into 2-inch-wide strips. Using metal spatula, slide bark off foil and onto work surface. Cut each strip crosswise into 3 sections and each section diagonally into 2 triangles. (Can be made 2 weeks ahead. Chill in airtight container.) Let stand 15 minutes at room temperature before serving.

Makes 36 pieces.


Bon Appétit
December 1998

Cooking Class

[sage]

Wow.

Thanks. I hadn't seen/heard of this kind that is triple layered (chocolate in the middle). The stuff I saw just had chocolate on the bottom---this is very fancy...uptown peppermint bark.

Thanks again,
-s.

[aggie94]

Sage,

My friend and I made four batches of the peppermint bark recipe that Rebecca posted. I wouldn't even call it labor-intensive, maybe a tad time-intensive, since you have to wait for each layer to set before adding the next. But it's sooooooo good. :)

Anyway, if you're just interested in doing two layers, you should be fine just melting the dark chocolate for the first layer, pouring it down and spreading it, and then chilling it until it's set. Then add the second layer, but make sure the white chocolate isn't too hot, or it will melt the dark chocolate and they will mix as you try to spread the white. The white will stick to the dark as it sets.