CHOCOLATE BARKS for Santa and Friends: National Peppermint Bark Day!

December 1 is National Peppermint Bark Day. How appropriate for the first day of your holiday baking. What would Santa like when he drops down the chimney? What would make a lovely gift for family and friends? I can't think of anything easier or more versatile than Chocolate Bark. What do you have in your pantry? Well, chocolate, of course, and you can add anything to the chocolate, and voila! instant candy! Package your bark nicely in a tin, and you have a gift for Auntie Em! Put it by the fireplace for Santa, along with cookies and milk, and he'll love it!

So here are recipes for a variety of Holiday Barks! The first two are Peppermint Barks. Be sure and scroll down for links to other Chocolate Holiday Barks. Let's face it, you can never have enough bark! Woof!

1. White Chocolate Peppermint Bark

Ingredients
1 pound white chocolate
candy canes, crushed to make 1/2 cup

Directions
Heat white chocolate in double boiler over low heat until melted.
Add crushed candy cane to white chocolate. Make sure white chocolate stays warm.
Pour mixture onto wax paper-lined cookie sheet, spreading very thinly with spatula.
Place cookie sheet in freezer until  mixture has hardened.
Take out of freezer and crack bark into small pieces.
Remove from wax paper and store at room temperature.

2. Microwave White Chocolate Peppermint Bark

Ingredients
1 pound white chocolate
1/2 cup crushed candy canes

Directions
Place chocolate in microwave-safe dish. Microwave on 50% power, stirring often, until chocolate is melted and of creamy consistency.
Stir in crushed candy canes.
Spread on cookie sheet and place in the freezer until set (about 20 minutes).
Break into pieces.

3. Dark Chocolate Peppermint Bark

Ingredients
12 ounces high quality dark chocolate
1/2 cup crushed candy canes
1/2 tsp peppermint extract

Directions
Melt chocolate in top of double boiler (or saucepan on top of saucepan of simmering water).
Remove from heat, add peppermint extract and stir.
Pour melted chocolate onto cookie sheet lined with wax paper and spread out with spatula or wooden spoon.
Sprinkle peppermint candy chunks on chocolate and gently press in with hands.
Put in freezer until hardened (5 minutes).
Break into pieces. Store in fridge in an airtight container.

And, here are two recipes for festive holiday barks that feature red --and red and green--in the bark.

4. Dark Chocolate Pomegranate Ginger Bark

Ingredients
6 ounces dark chocolate (65-70% cacao), chopped
2 Tbsp crystallized ginger
1 cup pomegranate seeds
1 tsp sea salt

Directions
Melt chocolate in top of double boiler or saucepan over saucepan of simmering water.
Remove saucepan with melted chocolate from stove and stir in crystallized ginger and half of pomegranate seeds.
Line baking sheet with parchment. Pour melted chocolate mixture onto sheet. Using a spatula smooth chocolate into even layer about 1/4 inch thick.
Sprinkle with remaining pomegranate seeds and sea salt.
Chill 20-30 minutes (until firm).
Break into pieces and store in airtight container, separating layers with waxed paper.
Serve same day, if possible.

5. Cranberry Nut Chocolate Bark
This recipe is from King Arthur Flour. I love the innovative recipes on the website and blog, and, of course, King Arthur Flour's great products! This recipe is very festive with red cranberries and crunchy pecans...and it uses both white and dark chocolate layers.

Ingredients
1 cup dried cranberries
3/4 cup toasted diced pecans
2- 2/3 cups chopped semisweet or bittersweet chocolate, melted
2- 2/3 cups chopped white chocolate, melted

Directions
Toss cranberries and pecans together. Set them aside.
Melt dark chocolate (in the top of a double boiler--see above), and spread into 8" x 12" oval on parchment paper.
Allow chocolate to set, but not harden completely.
Melt white chocolate (in the top of a double boiler-see above) and mix with about 3/4 cup of cranberries and pecans. Spread this over dark chocolate.
Sprinkle rest of nuts and fruit on top, pressing them in gently.
Refrigerate for about 10 minutes--no more than 20-- until hardened, then break into chunks.

6. Whiskey Marshmallow and Caramel Bacon Bark from Bakers Royale

Happy Holidays!

Chocolate Peppermint Trifle

Here's a great idea for your holiday dessert! Trifle!! I love a good trifle, and I have posted several recipes for trifle before, and in case you haven't planned your holiday dessert yet, I thought a  Chocolate Peppermint Trifle would be great-- a very English Christmas dessert.  Trifle is easy and quick to make. I'm posting two great recipes. One is simple and fast, the other a bit longer but very good. Both recipes call for chocolate cake, but brownies work well, too. A true trifle includes alcohol, but you can eliminate it if you must. Just an FYI: You can assemble mini-trifles in glass mugs or mason jars for individual servings. Stick a candy cane into the mug for a festive touch.

#1 Chocolate Peppermint Trifle

This one is fast and easy to make, and you can use the Peppermint Bark you've made or purchased.

Ingredients
1 chocolate cake (or brownies) cut up into cubes
1 large box of chocolate pudding (add a couple of drops of Peppermint Schnapps to the pudding). Make the pudding.
Ghirardelli (or another--Trader Joe's--or your own) Peppermint Bark, chopped into chunks
Whipped Cream (I always whip my own with a little sugar)

Directions
Layering: Cake on the bottom, then add a layer of pudding, then a layer of the chopped up Peppermint Bark, then a layer of whipped cream. Then repeat. Top it off with finely crushed candy canes or a bit more chopped up Peppermint Bark.

O.K. I'm not much for proportions, but most trifles aren't. Use what you have, and I'm sure you won't go wrong.

#2 Chocolate Peppermint Trifle

This is the longer of the two recipes, but absolutely delicious. I've adapted Martha Stewart's recipe for Triple-Chocolate Peppermint Trifle. She has a chocolate cake recipe, but you can skip it and make a good chocolate cake from a mix, then follow the rest of this recipe.

You can make the trifle components the day before you assemble the trifle. Be sure and refrigerate everything in separate airtight containers.

Ingredients

FOR THE SYRUP
1/4 cup granulated sugar
1/3 cup chocolate flavored liqueur, such as Godiva

FOR THE MOUSSE
2 1/2 cups heavy cream
12 ounces white chocolate, finely chopped (the highest quality)
1/2 cup coarsely chopped peppermint candies or candy canes

FOR THE PUDDING
8 ounces chocolate 40-65% cacao, finely chopped
2 cups heavy cream
3 large egg yolks, room temperature

FOR SERVING
1 1/2 cups heavy cream
1/4 cup confectioners' sugar
1/4 cup chopped peppermint candies or candy canes

Make the syrup: Bring sugar and 1/4 cup water to a boil in a small saucepan, stirring until sugar has dissolved. Let cool completely. Stir in liqueur.

Make the mousse: Prepare an ice-water bath; set aside. Bring 1 cup cream just to a boil in a small saucepan. Place white chocolate in a food processor; with machine running, pour in hot cream in a slow, steady stream, and process until smooth. Transfer to a medium bowl set in ice-water bath. Let cool, stirring occasionally, until thick enough to hold ribbons on surface, about 15 minutes.

Beat remaining 1 1/2 cups cream to nearly stiff peaks. Fold into chocolate mixture, then fold in candies. Cover with plastic wrap, and refrigerate until thickened and almost firm, 4 to 6 hours.

Make the pudding: Put chocolate into a large bowl; set aside. Bring cream almost to a boil in a small saucepan. Whisk yolks in a bowl. Pour in hot cream in a slow, steady stream, whisking.

Pour mixture back into pan. Cook over medium heat, stirring, until thick enough to coat the back of a spoon, about 1 minute. Pour through a fine sieve over chocolate; whisk until smooth. Set bowl in ice-water bath. Let cool, stirring occasionally, until thick enough to hold ribbons on surface, about 15 minutes. Place plastic wrap directly on surface; refrigerate until set, about 3 hours.

To assemble: Spread one-third of the mousse into bottom of a glass trifle bowl that is 8 to 10 inches in diameter. Top with a cake layer, and brush with half the syrup.

Top with half the pudding, then another third of mousse. Place remaining cake layer on top; brush with remaining syrup. Top with remaining pudding, then mousse. Cover with plastic wrap, and refrigerate 12 hours.

Beat cream and sugar until soft peaks form. Top trifle with the whipped cream, and sprinkle with crushed peppermint candy or crushed candy canes.

This recipe is divine.

**
As with most recipes, you don't have to add alcohol, but a true trifle should have it.

Chocolate Barks for Santa and Friends

Just 10 days until Christmas, and you might still need to make a gift or have treats ready for Santa. I can't think of anything easier or more versatile than Chocolate Bark. What do you have in your pantry? Well, chocolate, of course, and you can add anything to the chocolate, and voila! instant candy! Package your bark nicely in a tin, and you have a gift for Aunt Em! Put it on the table for Santa, along with cookies and milk, and he'll love it!

So here are recipes for a variety of Holiday Barks! Be sure and scroll down for links to other Chocolate Holiday Barks. Let's face it, you can never have enough bark! Woof!

1. White Chocolate Peppermint Bark

Ingredients
1 pound white chocolate
candy canes, crushed to make 1/2 cup

Directions
Heat white chocolate in double boiler over low heat until melted.
Add crushed candy cane to white chocolate. Make sure white chocolate stays warm.
Pour mixture onto wax paper-lined cookie sheet, spreading very thinly with spatula.
Place cookie sheet in freezer until  mixture has hardened.
Take out of freezer and crack bark into small pieces.
Remove from wax paper and store at room temperature.

2. Microwave White Chocolate Peppermint Bark

Ingredients
1 pound white chocolate
1/2 cup crushed candy canes

Directions
Place chocolate in microwave-safe dish. Microwave on 50% power, stirring often, until chocolate is melted and of creamy consistency.
Stir in crushed candy canes.
Spread on cookie sheet and place in the freezer until set (about 20 minutes).
Break into pieces.

3. Dark Chocolate Peppermint Bark

Ingredients
12 ounces high quality dark chocolate
1/2 cup crushed candy canes
1/2 tsp peppermint extract

Directions
Melt chocolate in top of double boiler (or saucepan on top of saucepan of simmering water).
Remove from heat, add peppermint extract and stir.
Pour melted chocolate onto cookie sheet lined with wax paper and spread out with spatula or wooden spoon.
Sprinkle peppermint candy chunks on chocolate and gently press in with hands.
Put in freezer until hardened (5 minutes).
Break into pieces. Store in fridge in an airtight container.

And, here are two recipes for festive holiday barks that feature red --and red and green--in the bark.

4. Dark Chocolate Pomegranate Ginger Bark

Ingredients
6 ounces dark chocolate (65-70% cacao), chopped
2 Tbsp crystallized ginger
1 cup pomegranate seeds
1 tsp sea salt

Directions
Melt chocolate in top of double boiler or saucepan over saucepan of simmering water.
Remove saucepan with melted chocolate from stove and stir in crystallized ginger and half of pomegranate seeds.
Line baking sheet with parchment. Pour melted chocolate mixture onto sheet. Using a spatula smooth chocolate into even layer about 1/4 inch thick.
Sprinkle with remaining pomegranate seeds and sea salt.
Chill 20-30 minutes (until firm).
Break into pieces and store in airtight container, separating layers with waxed paper.
Serve same day, if possible.

5. Cranberry Nut Chocolate Bark
This recipe is from King Arthur Flour. I love the innovative recipes on the website and blog, and, of course, King Arthur Flour's great products! This recipe is very festive with red cranberries and crunchy pecans...and it uses both white and dark chocolate layers.

Ingredients
1 cup dried cranberries
3/4 cup toasted diced pecans
2- 2/3 cups chopped semisweet or bittersweet chocolate, melted
2- 2/3 cups chopped white chocolate, melted

Directions
Toss cranberries and pecans together. Set them aside.
Melt dark chocolate (in the top of a double boiler--see above), and spread into 8" x 12" oval on parchment paper.
Allow chocolate to set, but not harden completely.
Melt white chocolate (in the top of a double boiler-see above) and mix with about 3/4 cup of cranberries and pecans. Spread this over dark chocolate.
Sprinkle rest of nuts and fruit on top, pressing them in gently.
Refrigerate for about 10 minutes--no more than 20-- until hardened, then break into chunks.

6. Whiskey Marshmallow and Caramel Bacon Bark from Bakers Royale

Happy Holidays!

CHOCOLATE PEPPERMINT BARK: To Make or Buy!

I love Peppermint Bark, and I wish it were available all year, but you can always make your own. So today, I'm posting three recipes for Peppermint Bark plus a round-up of some of my favorite Peppermint Barks that you can purchase. Let me know your favorites. Do you prefer white, dark, or milk chocolate?

Peppermint Bark is easy to make and great to give. As always, use the very best chocolate, and in the case of this first recipe, be sure and use 'real' white chocolate and not the 'phony' stuff.


1. White Chocolate Peppermint Bark

Ingredients
1 pound white chocolate
candy canes, crushed to make 1/2 cup

Directions
Heat white chocolate in double boiler over low heat until melted.
Add crushed candy cane to white chocolate. Make sure white chocolate stays warm.
Pour mixture onto wax paper-lined cookie sheet, spreading very thinly with spatula.
Place cookie sheet in freezer until  mixture has hardened.
Take out of freezer and crack bark into small pieces.
Remove from wax paper and store at room temperature.

2. Microwave White Chocolate Peppermint Bark

Ingredients
1 lb. white chocolate
1/2 cup crushed candy canes

Directions
Place chocolate in microwave-safe dish. Microwave on 50% power, stirring often, until chocolate is melted and of creamy consistency.
Stir in crushed candy canes.
Spread on cookie sheet and place in the freezer until set (about 20 minutes).
Break into pieces.

3. Dark Chocolate Peppermint Bark

Ingredients
12 ounces high quality dark chocolate
1/2 cup crushed candy canes
1/2 teaspoon of peppermint extract

Directions
Melt chocolate in top of double boiler (or saucepan on top of saucepan of simmering water).
Remove from heat, add peppermint extract and stir.
Pour melted chocolate onto cookie sheet lined with wax paper and spread out with spatula or wooden spoon.
Sprinkle peppermint candy chunks on chocolate and gently press in with hands.
Put in freezer until hardened (5 minutes).
Break into pieces. Store in fridge in an airtight container.

The recipes above are super easy.  Nevertheless, you might just want to buy some Chocolate Peppermint Bark to give as gifts. Here are a few of my favorites!

Williams Sonoma Peppermint Bark is made with custom-blended Guittard premium chocolate and natural oil of peppermint. There's a layer of semisweet chocolate, and a layer of white chocolate. The Bark is finished with handmade peppermint candy bits. What I love about this is the great reusable red tin with barking Dalmatians.


Trader Joe's makes an excellent Peppermint Bark. Their candy is chunky and all natural. High quality ingredients and great packaging, and less expensive than Williams Sonoma.

Dove has Peppermint Bark Promises. The candy comes in a bag easily available at your local drugstore or Target store. Each piece is individually wrapped in a holiday foil wrapper with fun holiday tips on the wrappers from Martha Stewart. This is a variation on Peppermint Bark. There's a chocolate base with white chocolate top with bits of red and white peppermint candies mixed in the white chocolate. This is also available in traditional Bark.

Ghirardelli Chocolate has Limited Edition Ghirardelli Holiday Squares. I love these Peppermint Bark Squares and have a few stashed in my desk this time of year. Basically a milk chocolate base covered with minty white chocolate filled with crunchies. I'm not convinced the crunchies are pieces of candy cane, but they add great texture to this candy treat.

Vermont Nut Free Chocolates has a fabulous Peppermint Crunch Bark. Thanks to Bobbi Mumm in Canada for sharing her favorite a few years ago. This one is high on my list! If you have a nut allergy, you'll want to check out the rest of their chocolate line, too! Fab!!!

What's your favorite?

Chocolate Peppermint Bark

Let the holidays begin! I love Peppermint and Chocolate, all year, but especially around the holidays, so throughout December I'll be giving recipes or linking to recipes that include chocolate and peppermint.

First off, several of the great chocolatiers make wonderful Peppermint Bark, a personal favorite. Want to make your own? It's simple and makes great gifts. As always, start with a high grade white chocolate for the very best.

Here's an easy recipe:

WHITE CHOCOLATE PEPPERMINT BARK

2 pounds white chocolate
candy canes, crushed to make 1 cup

Heat white chocolate in double boiler over low heat until all is melted. Add crushed candy cane to white chocolate. Make sure white chocolate stays warm. Pour mixture onto wax paper-lined cookie sheet, spreading very thinly with spatula. Place cookie sheet in freezer until the mixture has hardened. Take out of freezer and crack bark into small pieces. Remove from wax paper and store at room temperature. Do not refreeze.

Want to use the microwave? Try this recipe:

MICROWAVE PEPPERMINT BARK

1 lb. white chocolate
1/2 c. crushed candy canes

Place chocolate in microwave-safe dish. Microwave on 50% power, stirring often, until chocolate is melted and of creamy consistency. Stir in crushed candy canes. Spread on cookie sheet and place in the freezer until set (about 20 minutes). Break into pieces.

Want Dark Chocolate with that Peppermint Bark? Check out Stephanie Jaworski's recipe on JoyofBaking.com

And, here's a really cool recipe for Candy Bark on Candy Dish Blog (the official candy blog of the National Confectioners Assn) that uses crushed up chocolate cookies or oreos for the base. Very cool.