Active Time
35 Mins
Total, including time to firm
2 Hours 5 Mins
Yield
Makes 1 1/4 lbs. (serving size: 2 oz.)
Photo: Jeffery Cross; Styling: Kelly Allen

How to Make It

Step 1

Line a large rimmed baking sheet with parchment paper.

Step 2

Put chopped chocolate in a shallow, medium heatproof bowl. In a medium saucepan, bring 1/2 in. water to a bare simmer. Set bowl over pan and heat chocolate, stirring often, until melted and registers about 115° on a digital or instant-read thermometer, 3 to 7 minutes.

Step 3

Remove bowl from water and dry underside. Let chocolate cool (at first, it will rise about 5°), stirring constantly, to 95°, 5 to 12 minutes. Add large chocolate pieces and stir constantly until chocolate cools to 88° to 90°, 2 to 3 minutes. Spoon out unmelted chocolate and save for other uses.

Step 4

Pour melted chocolate onto center of parchment and spread with an offset spatula or flexible scraper to about 1 in. from pan edges. Sprinkle with peppermint candies and gently pat them into chocolate.

Step 5

Set pan on a cooling rack and let stand at room temperature until chocolate is firm, about 1 1/2 hours. Break bark into pieces.

Step 6

Make ahead: Up to 1 month, airtight at room temperature.

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