Mint Chocolate Bark Swirl (Print View)

Delightful dark chocolate with peppermint and creamy white chocolate swirls, chilled to perfection and ready to enjoy.

# What You'll Need:

→ Chocolate

01 - 12 oz dark chocolate (60–70% cacao), chopped or chips
02 - 5 oz white chocolate, chopped or chips

→ Flavoring

03 - 1/2 tsp peppermint extract

→ Topping (optional)

04 - 2 tbsp crushed peppermint candies or candy canes

# Step-by-Step Directions:

01 - Line a 9x13 inch baking sheet with parchment paper.
02 - Melt the dark chocolate in a heatproof bowl over a pot of simmering water or in short intervals in the microwave, stirring until smooth.
03 - Stir the peppermint extract into the melted dark chocolate until fully incorporated.
04 - Pour the melted dark chocolate onto the prepared baking sheet and spread into an even layer about 1/4 inch thick.
05 - Melt the white chocolate using the same method, being careful not to overheat.
06 - Drop spoonfuls of melted white chocolate randomly over the dark chocolate base.
07 - Use a skewer or toothpick to swirl the white chocolate into the dark chocolate, creating a marbled pattern.
08 - Sprinkle crushed peppermint candies evenly over the top, if desired.
09 - Refrigerate for about 45 minutes, or until completely set and firm.
10 - Break the bark into pieces and store in an airtight container at cool room temperature or in the refrigerator.

# Expert Suggestions:

01 -
  • It looks like you spent hours creating something fancy, but the whole process takes about twenty minutes of active work
  • The combination of cool peppermint and rich dark chocolate feels like winter in edible form
  • You can break it into any size pieces, making it perfect for sharing or keeping entirely for yourself
02 -
  • Even a tiny drop of water can cause melted chocolate to seize into a grainy mess, so keep all equipment completely dry
  • Let the dark chocolate cool slightly before swirling in the white chocolate, or the two will blend together instead of staying distinct
  • Break the bark by hand rather than cutting it, because the jagged edges look more rustic and inviting
03 -
  • Temper your chocolate first if you want the bark to stay glossy at room temperature instead of getting soft
  • Use room temperature ingredients to prevent the chocolate from seizing when you add the extract

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