St Patricks Mint Chocolate Bark (Print Version)

Layered dark and white chocolate infused with mint and topped with green candies, perfect for festive treats.

# What You Need:

→ Chocolates

01 - 7 oz dark chocolate (at least 60% cocoa), chopped
02 - 7 oz white chocolate, chopped

→ Flavoring

03 - 1/2 tsp peppermint extract

→ Toppings

04 - 1.75 oz green candy-coated chocolates
05 - 2 tbsp green sprinkles or sanding sugar
06 - 2 tbsp chopped pistachios (optional)

# Preparation Steps:

01 - Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
02 - Place chopped dark chocolate in a heatproof bowl. Melt over a pot of simmering water using a double boiler method, or microwave in 30-second bursts, stirring frequently until completely smooth.
03 - Stir half of the peppermint extract into the melted dark chocolate until evenly distributed.
04 - Pour the mint-infused dark chocolate onto the prepared baking sheet. Spread into an even rectangle approximately 8x10 inches using a spatula.
05 - In a clean heatproof bowl, melt the white chocolate using the same double boiler or microwave method. Stir until smooth and glossy.
06 - Stir the remaining peppermint extract into the melted white chocolate until fully incorporated.
07 - Gently pour the white chocolate over the dark chocolate layer. Use a skewer or toothpick to swirl through both layers, creating a marbled pattern.
08 - Immediately scatter green candy-coated chocolates, sprinkles, and pistachios over the surface. Press lightly into the chocolate to ensure adherence.
09 - Refrigerate for 45 minutes until completely firm and set throughout.
10 - Once fully set, break the bark into irregular pieces of desired size and serve immediately or store for later enjoyment.

# Expert Advice:

01 -
  • The marble effect looks impressive but takes zero artistic skill whatsoever
  • You get that satisfying snap when breaking pieces into completely irregular shapes
  • The mint and chocolate combo wakes up your winter palate like nothing else
02 -
  • Chocolate seizes if even a tiny drop of water gets into it so keep your bowls and tools completely dry
  • The swirl effect looks best if you work quickly while both chocolates are still warm and fluid
  • Store this in the fridge or it will lose its snap and turn into a sad melty situation
03 -
  • Room temperature chocolate melts more evenly and gives you a smoother final texture
  • If your chocolate starts seizing while melting, add a tiny bit of vegetable oil and whisk like your life depends on it

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