Mint Chocolate Bark Swirl (Print View)

Rich dark chocolate melds with creamy white swirls and refreshing mint for a visually stunning sweet treat.

# What You Need:

→ Chocolate Base

01 - 12 oz dark chocolate (60-70% cacao), chopped or chips
02 - 5 oz white chocolate, chopped or chips

→ Flavoring

03 - 1/2 tsp peppermint extract

→ Topping

04 - 2 tbsp crushed peppermint candies or candy canes

# How to Make It:

01 - Line a 9x13 inch baking sheet with parchment paper.
02 - Melt the dark chocolate in a heatproof bowl over a pot of simmering water (double boiler) or in short intervals in the microwave, stirring until smooth.
03 - Stir the peppermint extract into the melted dark chocolate until well combined.
04 - Pour the melted dark chocolate onto the prepared baking sheet and spread into an even layer about 1/4 inch thick.
05 - Melt the white chocolate using the same method, being careful not to overheat.
06 - Drop spoonfuls of melted white chocolate randomly over the dark chocolate. Use a skewer or toothpick to swirl the white chocolate into the dark chocolate, creating a marbled effect.
07 - Sprinkle crushed peppermint candies evenly over the top, if using.
08 - Refrigerate for about 45 minutes, or until completely set and firm.
09 - Break the bark into pieces and store in an airtight container at cool room temperature or in the refrigerator.

# Expert Tips:

01 -
  • Looks stunning and elegant but takes less than 30 minutes of active time
  • The combination of cool mint and rich dark chocolate is surprisingly addictive
  • Perfect for last minute holiday gifts or host presents
  • Completely gluten free and easily customizable with different toppings
02 -
  • Water is the enemy of melted chocolate so make sure absolutely no moisture gets into your melting bowls or the chocolate will seize and become grainy.
  • Room temperature matters when working with white chocolate if your kitchen is very warm the white chocolate will thin too quickly and blend with the dark instead of creating distinct swirls.
  • Work quickly once you start swirling the white chocolate as the temperature difference between the two chocolates can cause them to set at different rates making marbling difficult.
03 -
  • Let the dark chocolate cool slightly before adding the peppermint extract as the heat can cause some of the mint flavor to evaporate.
  • If your white chocolate becomes too thick to drop in spoonfuls stir in a tiny amount of vegetable oil or coconut oil to reach the right consistency.

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