St. Patricks Mint Chocolate Bark (Print)
A festive chocolate bark layered with dark, white chocolate, mint, and green candy toppings for a vibrant treat.
# Ingredient List:
→ 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
# How-To Steps:
01 - Line a baking sheet with parchment paper or a silicone baking mat.
02 - In a heatproof bowl, melt the dark chocolate over a pot of simmering water using a double boiler or in the microwave in 30-second bursts, stirring until smooth.
03 - Stir half of the peppermint extract into the melted dark chocolate until well combined.
04 - Pour the dark chocolate onto the prepared baking sheet and spread it into an even rectangle measuring approximately 8x10 inches.
05 - Melt the white chocolate in a clean bowl using the same double boiler method or microwave technique.
06 - Stir the remaining peppermint extract into the melted white chocolate until incorporated.
07 - Gently pour the white chocolate over the dark chocolate layer. Use a skewer or toothpick to swirl the two chocolates together for a marbled effect.
08 - Immediately sprinkle green candy-coated chocolates, green sprinkles, and pistachios over the top, pressing them lightly into the chocolate to adhere.
09 - Refrigerate the bark for 45 minutes, or until completely firm and set.
10 - Once set, break the bark into irregular pieces and serve immediately or store in an airtight container.
# Expert Suggestions:
01 -
- The marble effect looks impressive but takes literally seconds to achieve
- You can customize the toppings with whatever green candies you have on hand
02 -
- White chocolate seizes faster than dark chocolate—never let any water touch it while melting
- The swirl technique works best when both chocolates are similarly warm and pourable
03 -
- Chop your chocolate into uniform pieces before melting for even heating
- Room temperature chocolate melts more reliably than cold chocolate straight from the fridge