November 27, 2015 | Makes 10 Servings
- 200g of Cacao Butter
- 5 Tablespoons of Maple Syrup
- 2 Teaspoons of Peppermint Extract
- 3 Tablespoons of Cacao Powder
- Optional: 2 Tablespoons of Goji Berries
*If you're short on time you can use a good quality, high percentage dark chocolate for the bottom layer, just melt it down and add one teaspoon of peppermint extract. Then, half the above recipe and forego the cacao powder, making only the white layer.
William Sonoma’s Peppermint Bark has always been one of my favourite things about Christmas. My mom usually smuggles it back from America and hides it away til a few days before Christmas and this year I just couldn’t wait. Without a thermometer it’s hard to get the chocolate quite as snappy as the real deal but it’s so delicious and wonderfully festive. Both layers are gorgeously minty but with their own flavours that taste amazing together. It’s definitely worth the little bit of effort and perfect for a festive day in the kitchen.
Line a 7×7 inch baking tin with parchment paper.
Melt the cacao butter in a bain-marie. Add in the maple syrup and whisk well. If you like it a little sweeter, add in an extra tablespoon.
Pour the mixture into your blender with the peppermint extract and blend on low for about a minute (blending it well stops separation). Then pour half of it straight into a bowl and set it aside. Add the cacao powder to the remaining half and blend well before pouring it straight into your tin. Pop it in the fridge to set for about 15 minutes. Wash and dry your blender while it’s setting.
When the dark chocolate is firm, not hard but no longer liquid, pour the white chocolate back into your blender and blend on low for about a minute. Then pour it straight onto the dark chocolate layer and pop it in the fridge until hard.
If you want to decorate the top like I did, add about 2 tablespoons of goji berries to your blender and pulse until fine, then sprinkle them on top before the chocolate sets.