Ingredients:

  • 24 oz high-quality white chocolate, chopped
  • 0.5 tsp pure peppermint extract
  • 1 tsp refined coconut oil
  • 0.5 cup crushed peppermint candy canes
  • 1 pinch flaky sea salt

Instructions:

  1. Prepare the base. Line a 9x13 inch baking sheet with parchment paper, ensuring it lays flat.
  2. Chop the chocolate. Cut the 24 oz white chocolate into uniform, small pieces. Note: Small pieces melt faster and more evenly, reducing heat exposure.
  3. Set up the boil. Simmer 2 cm of water in a pot and place your dry bowl on top.
  4. Melt gently. Add the chocolate and 1 tsp coconut oil to the bowl, stirring occasionally until translucent and fluid.
  5. Cool slightly. Remove from heat and let sit for 2 minutes before adding the extract.
  6. Flavor infusion. Stir in 0.5 tsp peppermint extract until the aroma is sharp and clear.
  7. Spread the slab. Pour the mixture onto the parchment and use an offset spatula to spread it 0.5 cm thick.
  8. Decorate quickly. Sprinkle 0.5 cup crushed candy canes and a pinch of flaky salt until the surface is evenly jeweled.
  9. Set the bark. Place in the fridge for 1 hours 15 mins until the slab is completely firm to the touch.
  10. Break and serve. Snap the bark into irregular shards by hand or use a hot knife for clean edges.