Q1: Do I really have to temper the chocolate?

For the absolute best, most professional-quality result with a beautiful shine and a crisp snap, tempering is highly recommended. However, if you are short on time, you can simply melt your chocolate until it is smooth and proceed with the recipe. Your final bark will still be delicious, but it may be a bit softer and may not have the same glossy finish.

Q2: Can I use chocolate chips instead of a chopped chocolate bar?

It is not recommended. Most chocolate chips contain stabilizers that are designed to help them hold their shape in cookies, which means they do not melt as smoothly and are not ideal for tempering.3 For the best result, use a high-quality chocolate bar or callets.

Q3: My white chocolate got thick and grainy! What happened?

This is called "seizing," and it is almost always caused by one of two things: overheating or contact with water. Even a single, tiny drop of water can cause your melted chocolate to seize. It is also crucial to melt white chocolate very gently, as it is much more delicate and prone to scorching than dark chocolate.

Q4: Can I use candy melts instead?

Yes, absolutely! For a super-easy and completely foolproof option, candy melts are a fantastic substitute. They are designed to melt easily and to set up hard and shiny with no tempering required

Q5: Why can't I just put it in the fridge to set faster?

While it's tempting, chilling your bark in the refrigerator can cause "sugar bloom," which is when the chocolate develops a dull, white, or streaky coating. For the best, glossiest finish, a patient, room-temperature set is best.

Homemade Peppermint Bark (An Easy Holiday Classic!)

Peppermint Bark (An Easy Holiday Classic!)

A classic and festive recipe for a homemade, two-layer ‘Almost-Famous Peppermint Bark,’ a perfect no-bake treat for the holiday season. The dessert features a base layer of rich, tempered semisweet chocolate infused with peppermint, which is topped with a layer of creamy, tempered white chocolate. The bark is finished with a generous sprinkle of crushed candy canes for a crunchy, minty finish. The entire treat is set at room temperature and then broken into rustic pieces, making it ideal for Christmas gifting or parties.

Author: Grace

Ingredients

12 ounces good-quality semisweet chocolate, chopped
1 1/2 teaspoons peppermint extract, divided
1 pound good-quality white chocolate, chopped
3 candy canes or 12 round hard peppermint candies, crushed

Instructions

Line a 9-by-13-inch baking dish with aluminum foil, shiny-side up.
Set up a double boiler by placing a heatproof bowl over a saucepan of steaming water over low heat.
Temper the Semisweet Chocolate: Put all but 3/4 cup of the semisweet chocolate in the heatproof bowl. Stir until about two-thirds of the chocolate is melted. Remove the bowl from the heat and stir in the reserved 3/4 cup of chocolate until the entire mixture is smooth.
Stir 3/4 teaspoon of the peppermint extract into the melted chocolate. Quickly pour it into the prepared baking dish and spread it in an even layer. Let it sit at room temperature for about 10 minutes until almost set.
Temper the White Chocolate: Meanwhile, put all but 1 cup of the white chocolate in a separate large heatproof bowl and repeat the melting process over the steaming water. Once smooth, stir in the remaining 3/4 teaspoon of peppermint extract.
Pour the melted white chocolate over the semisweet chocolate layer and spread it evenly.
Immediately sprinkle the crushed candy canes over the top, gently pressing them into the white chocolate.
Let the bark set at room temperature for about 1 hour, until it is completely firm.
Lift the bark out of the pan using the foil and break it into pieces. Store in an airtight container at room temperature.

Notes

This is a classic no-bake Christmas candy that is great for making ahead and giving as an edible gift.
The recipe uses a simple method of tempering chocolate by using reserved, unmelted chocolate to cool down the melted portion. This is key to ensuring the bark is shiny and has a good snap.
Do not let the bowl of melting chocolate touch the simmering water, as this can cause it to overheat and seize.
This bark should be stored at room temperature, not in the refrigerator, to prevent condensation.

Find it online: https://www.eatswithsoul.com/homemade-peppermint-bark/