What To Make For Christmas | Peppermint Bark (For Beginners and Advanced)

Описание: Peppermint bark is a fun and festive treat, perfect for making around Christmas time, and an excellent gift for any chocolate lover! However, making peppermint bark from scratch can prove intimidating if you have never worked with chocolate before. In today's video, I'm going to be sharing two different techniques for making delicious and beautiful homemade peppermint bark.

The first peppermint bark we will make is going to be made with real chopped chocolate. We are going to cover all of your chocolate troubleshooting issues to make sure you're real-deal peppermint bark comes out perfect on the very first time! We will discuss why chocolate balloons, what may cause your chocolate two seize,
and the reasons behind using peppermint oil over peppermint extract. This is your foolproof guide to making perfect peppermint bark with real chocolate!

If the thought of working with real chocolate feels even the slightest bit intimidating to you, don't worry! We will also cover making a delicious peppermint bark using chocolate wafers. This bark will also cover how to swirl the chocolate for a beautiful presentation!

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You can print out the recipe here:
https://www.theanthonykitchen.com/pep...

For the real chocolate peppermint bark you'll need:
9 ounces semi-sweet chocolate (for melting) finely chopped
3 ounces semi-sweet chocolate (for seeding) finely chopped
½ teaspoon peppermint oil separated
3 tablespoons crushed peppermint separated
9 ounces white chocolate (for melting) finely chopped
3 ounces white chocolate (for seeding) finely chopped

Instructions
Have ready a rimmed, 9x13" pan lined with parchment paper.

Add the 9 ounces of chopped, semi-sweet melting chocolate to a large microwave-safe bowl. Melt the chocolate at 30-second intervals, stirring after each stint in the microwave, until it has reached a temperature of 122°.

Begin adding semi-sweet seed chocolate a handful at a time, stirring until melted after each addition. Take the temperature after each addition to gauge when you are close to working temperature, 86°-90°.

Once the semi-sweet chocolate has reached working temperature, stir in a ¼ teaspoon of the peppermint oil, and 2 tablespoons of crushed peppermint. Transfer the chocolate to the prepared pan and spread into a thin layer. Set aside until ready to use.

Add the 9 ounces of chopped white melting chocolate to a large microwave-safe bowl. Melt the chocolate at 30-second intervals, stirring after each stint in the microwave, until it has reached a temperature of 105°.
Begin adding white seed chocolate a handful at a time, stirring until melted after each addition. Take the temperature after each addition to gauge when you are close to working temperature, 84°-86°.

Once the white chocolate has reached working temperature, stir in a ¼ teaspoon of the peppermint oil and pour over the semi-sweet chocolate. (see note below if semi-sweet chocolate has already set).

Use a small, offset spatula spread the white chocolate evenly across the semi-sweet chocolate. Sprinkle with the remaining crushed peppermint and transfer to the refrigerator to set about 30 minutes.

Break apart, serve and enjoy.

For the wafer peppermint bark you'll need:
12 ounces Ghirardelli Dark Melting Wafers
½ teaspoon peppermint oil separated
4 tablespoons crushed peppermint separated
12 ounces Ghirardelli White Chocolate Coating Wafers

Instructions:
Have ready a rimmed, 9x13" pan lined with parchment paper.
Add the Ghirardelli Dark Melting Wafers to a large microwave-safe bowl. Melt the chocolate at 30-second intervals, and melt according to package instructions.

Once melted, stir in a ¼ teaspoon of the peppermint oil, and 2 tablespoons of crushed peppermint. Transfer the chocolate to the prepared pan and spread into a thin layer. Set aside until ready to use.

Add the Ghirardelli White Chocolate Coating Wafers to a large microwave-safe bowl. Melt according to package instructions.

Once the white chocolate has melted, stir in a ¼ teaspoon of the peppermint oil and pour over the semi-sweet chocolate.

Use a small, offset spatula spread the white chocolate evenly across the dark chocolate. Sprinkle with the remaining crushed peppermint and transfer to the refrigerator to set, about 30 minutes.

Break apart, serve and enjoy.

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