Ingredients
1 cup chocolate chips
1/2 cup white chocolate chips
1/2 teaspoon vegetable oil
1/2 teaspoon peppermint extract
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Pure peppermint — candy canes, peppermint bark, hot chocolate
Ground Urfa pepper — raisin-chocolate depth, moderate heat
Temperature-controlled tempering for chocolate work
French-engineered grinding mechanism — lifetime pepper mill
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Pure peppermint — candy canes, peppermint bark, hot chocolate
Ground Urfa pepper — raisin-chocolate depth, moderate heat
Temperature-controlled tempering for chocolate work
French-engineered grinding mechanism — lifetime pepper mill
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
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Line a baking sheet with waxed paper. Melt chocolate chips in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, 3 to 5 minutes. Melt white chocolate chips in top of a separate double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, 3 to 5 minutes. Stir in vegetable oil and peppermint extract. Pour chocolate onto lined baking sheet; spread with spatula. Drizzle white chocolate over chocolate; swirl with a fork. Refrigerate until bark is hardened, about 1 hour.