7 oz. bittersweet chocolate, finely chopped
6 Tbsp. heavy cream
1 tsp. peppermint extract
Turn a large baking sheet upside down, and cover it securely with aluminum foil. Measure out a 9x12-inch rectangle on the foil.
Put the white chocolate in a metal bowl, and set it over a saucepan of barely simmering water. (Do not allow the bottom of the bowl to touch the water.) Stir occasionally until the chocolate is melted and smooth; if you take its temperature with a candy thermometer, it should register 110 F.
|White chocolate and peppermint|
Combine the bittersweet chocolate, cream, and peppermint extract in a heavy medium saucepan. Warm over medium-low heat, stirring frequently, until the mixture is just melted and smooth. Cool to barely lukewarm, about 5 minutes. Then remove the baking sheet from the refrigerator, and pour the bittersweet chocolate mixture over the white chocolate rectangle. Using an icing spatula, spread the bittersweet chocolate in an even layer. Chill until very cold and firm, about 25 minutes.
|Bittersweet chocolate layer|
Carefully lift the foil from the baking sheet onto a large cutting board. Trim away any ragged edges of the rectangle. Using a metal spatula, slip the bark off of the foil and onto the cutting board. Cut the bark crosswise into 2-inch-wide strips, then cut each strip crosswise into 3 sections, and then cut each section diagonally into 2 triangles. Or just cut it into the size pieces you want.
Pack into an airtight container, with sheets of wax paper between layers of bark to prevent them from sticking to one another. Store in the refrigerator. Serve cold or let stand at room temperature for 10 minutes before serving.
Here's a link to the recipe I used: http://orangette.blogspot.com/2008/12/look-at-that.html