By Erin Huffstetler | 07/11/2017 | No Comments
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Peppermint bark doesn’t have to be something you only enjoy during the holidays. Use fresh mint from your garden to make this summertime version.
It’s a slightly more grown up take on peppermint bark, and has a flavor that’s all its own.
Fresh Peppermint Bark Recipe
A handful of fresh peppermint
1 lb baking chocolate
1/2 tsp peppermint oil (food-grade) or 1 tsp peppermint extract
I used peppermint oil to infuse the chocolate with mint flavor. If you don’t have any, you can use peppermint extract instead. The flavor will just be more subtle.
Be sure to use a good quality baking chocolate. I usually use Ghiradelli. It melts beautifully. When I was testing this recipe, I used some Toll House baking bars, and they melted into a thick and clumpy mess. It looked like I’d tried to melt a bag of chocolate chips. Not good.
Baking chocolate can easily run $4 for a 4-oz. bar. To keep my baking costs down, I stock up after the holidays when it gets marked down to $1 a bar, or I buy it at the Amish salvage store near our cabin. They sell premium baking chocolate for $.50 a bar. Can’t beat that deal.
What You Do:
Roughly chop your peppermint.
Then, unwrap all of your baking chocolate, and place it in a pan.
Melt the chocolate in a double boiler. If you don’t own one (I don’t), just fill a pan halfway with water, and place the pan with the chocolate inside it. This will keep the chocolate from burning.
Stir continually until all the chocolate has melted.
If you prefer, you can also melt the chocolate in the microwave. Just place it in a microwave-safe bowl, and microwave it for 30 seconds. Give it a stir. Then, continue microwaving and stirring in 10 second intervals, until the chocolate has melted. It’s easy to burn chocolate in the microwave, so watch it closely.
Once your chocolate has melted, add the peppermint oil (or peppermint extract). Then, pour the chocolate out on a lined cookie sheet, and spread it out with a rubber spatula. I used a silicone mat to line my sheet, but you could also use a piece of parchment paper.
Sprinkle the chopped mint over the melted chocolate. Then, chill your peppermint bark in the fridge for 30 minutes. This will help it to harden.
Break your fresh peppermint bark into pieces, and enjoy! Since it contains fresh mint, I recommend eating it within a couple days.
- A handful of fresh peppermint
- 1 lb baking chocolate
- 1/2 tsp peppermint oil (food-grade) or 1 tsp peppermint extract
Roughly chop the fresh peppermint leaves.
Then, heat the chocolate in a double boiler, stirring constantly, until it’s melted.
Stir the peppermint oil or peppermint extract into the chocolate. Then, pour it out onto a lined cookie sheet. Spread it out with a spatula.
Sprinkle the chopped peppermint over the chocolate. Then, refrigerate for 30 minutes to harden.
Break peppermint bark into pieces, and enjoy. Since it contains fresh peppermint, try to eat it within a few days.
Peppermint oil packs more punch than peppermint extract. Use it, if you have it.
The chocolate can also be melted in the microwave. Start with 30 seconds. Then, stir, and heat for another 10 seconds. Continue heating and stirring in 10 second intervals, until the chocolate has melted.
Have lots of peppermint growing in your garden? Go pick some more, and make a batch of peppermint extract.
Or try this fresh peppermint ice cream.