#easypeppermintbark
#peppermintbarktutorial
In this tutorial I'l make peppermint bark two ways. You'll need a silicone mold for one and nothing but parchment paper for the other.
To temper chocolate:
Dark Chocolate: Start by reserving 1/4 of the chocolate you need in a separate bowl. This will be your seed chocolate. Heat chopped chocolate in a microwave safe bowl in short intervals on 50% power. I start with about 45 seconds and decrease the amount each time. Stir well into between to avoid hot spots. Once the chocolate has reached 113-115 degrees, stop heating. You don't want it to get hotter than this or it might burn. Now add your seed chocolate and stir until fully incorporated. Keep stirring until the chocolate reaches 90 degrees, then it's ready to use.
White chocolate: Use the same procedure but cook in shorter intervals. White chocolate burns more easily than dark chocolate. Heat the white chocolate to 108-110 degrees and then add your seed chocolate. Keep stirring until incorporated and the temperature has cooled to 84-86 degrees.
I purchased the peppermint oil and silicone mold at Michaels.
If you have any questions, comment below. Thank you for watching.