Mint Chocolate Bark White

The kitchen smelled like pure December the first time I made this bark. My hands were coated in chocolate dust from chopping, and I kept stopping to taste test the white chocolate swirls. It was supposed to be gifts, but half the batch disappeared before it even cooled.

I brought a platter to my friend's holiday party last year, and people literally hovered around it. Someone asked where I'd bought it, which might be the best compliment a homemade treat can get. Now it's requested for every gathering.

Ingredients

• Dark chocolate: The 60 to 70 percent cacao gives that sophisticated edge without being too bitter
• White chocolate: Creates those gorgeous swirls and balances the intensity
• Peppermint extract: A half teaspoon hits that perfect cooling note without overwhelming
• Crushed peppermint candies: Optional but adds crunch and that classic candy cane vibe

Instructions

Prep your canvas:

Line a baking sheet with parchment paper. Trust me, do not skip this step.

Melt the dark chocolate:

Use a double boiler or short microwave bursts, stirring until it is silky smooth.

Infuse with mint:

Stir the peppermint extract into the dark chocolate until it is fully incorporated.

Create the base:

Pour the dark chocolate onto your prepared sheet and spread it to about a quarter inch thick.

Prepare the white chocolate:

Melt it using the same method, but watch it closely because white chocolate can be temperamental.

Add the swirls:

Drop spoonfuls of white chocolate randomly over the dark layer.

Make the magic:

Run a skewer or toothpick through both chocolates to create that marbled effect.

Finish with crunch:

Sprinkle crushed peppermint candies evenly over the top if using them.

Set and serve:

Refrigerate for 45 minutes until firm, then break into rustic shards.

Save

My niece helped me make this last Christmas, and her face lit up when she dragged the toothpick through the chocolate. She declared it the most fun thing she had ever made in the kitchen. That is the memory attached to this recipe now.

Making It Your Own

I have tried swapping in milk chocolate for a sweeter version, and it works beautifully. Sometimes I skip the peppermint candies and add toasted nuts instead.

Storage Secrets

This bark keeps surprisingly well in the fridge for weeks, though it never lasts that long in my house. Layer it between wax paper in an airtight container so the pieces do not stick together.

Serving Ideas

I like to package small bundles in clear bags tied with twine for hostess gifts. It transforms into something special with minimal effort.

• Pair with after dinner coffee or a glass of port
• Crunch it over vanilla ice cream for an instant sundae
• Tuck pieces into holiday cookie boxes for variety

Save

There is something deeply satisfying about breaking chocolate into irregular pieces. No two will look alike, and that is exactly the point.

Recipe FAQs

→ How do I melt chocolate without burning it?

Use a double boiler or microwave in short bursts, stirring frequently to ensure smooth melting without overheating.

→ Can I substitute dark chocolate with milk chocolate?

Yes, replacing part of the dark chocolate with milk chocolate creates a sweeter, creamier bark.

→ What is the purpose of swirling white chocolate into dark chocolate?

Swirling creates an attractive marbled effect that combines flavors and textures for visual and taste appeal.

→ How long should the bark chill before breaking?

Refrigerate for about 45 minutes or until fully set and firm enough to break into pieces.

→ Are crushed peppermint candies necessary?

They add a crunchy texture and enhance mint flavor, but can be omitted if preferred.