Why did my two layers separate when I broke the bark?

The layers separate when the dark chocolate was fully hardened before the white layer went on, so the two never bonded. Pour the white mixture when the dark layer looks matte and feels firm but still slightly tacky to a light touch, usually after 12 to 15 minutes in the fridge. If your dark layer already set rock hard, let it sit at room temperature for five minutes before pouring.

Can I use regular white chocolate chips instead of making the white layer from cocoa butter?

Yes, melt 6 ounces of white chocolate chips with 1 tablespoon of coconut oil and use it exactly like the cocoa butter layer. Most white chocolate chips contain refined sugar and milk, so the bark will be sweeter and will not fit a dairy free or refined sugar free diet. For the healthiest result, choose naturally sweetened or dairy free white chocolate chips.

My chocolate seized and turned grainy. Can I save it?

Seizing happens when even a tiny drop of water touches melting chocolate, which makes the cocoa solids clump. Stir in warm coconut oil one teaspoon at a time until the chocolate loosens back into a smooth mixture. Prevent it next time by drying every bowl, spatula and utensil before you start, and never letting steam or condensation drip into the bowl.

Will this bark hold up at room temperature on a dessert table?

Yes, unlike frozen yogurt versions, this healthy peppermint bark holds its snap at cool room temperature for up to one week. Keep the platter away from direct heat, sunlight and warm ovens, since the white layer softens faster than the dark. For an all day party in a warm room, nest the serving platter over a tray of ice.

Can I make this bark without candy canes?

Absolutely. Crushed sugar free peppermint candies give the same crunch with less sugar, and crushed freeze dried raspberries add tartness plus a beautiful red color. Cacao nibs or finely chopped toasted pistachios also work for a more grown up topping. Whatever you choose, sprinkle it on while the white layer is still wet so it sticks.

Healthy Peppermint Bark | Dark, Snappy and Minty

Ingredients

Scale

8 ounces (225 g) dark chocolate, 70% cacao or higher, chopped
1 tablespoon coconut oil
1/2 teaspoon pure peppermint extract
Pinch of flaky sea salt
1/2 cup (110 g) food grade cocoa butter, chopped
1/4 cup (60 g) coconut butter, softened
3 tablespoons pure maple syrup
1/2 teaspoon pure peppermint extract
1/2 teaspoon pure vanilla extract
Pinch of fine sea salt
3 to 4 candy canes, crushed into small pieces

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Instructions

Line a rimmed quarter sheet pan (9 x 13 inches) with parchment paper, leaving overhang on two sides. Crush the candy canes in a sealed zip top bag with a rolling pin until you have small shards and crumbs.
Melt the dark chocolate and coconut oil in a microwave safe bowl in 30 second bursts, stirring between each, until smooth and glossy.
Stir the peppermint extract and flaky sea salt into the dark chocolate, then pour onto the pan and spread into an even layer about one quarter inch thick.
Refrigerate the dark layer for 12 to 15 minutes, until matte and firm but still slightly tacky to a light touch.
Melt the cocoa butter gently in a clean dry bowl, then whisk in the softened coconut butter until completely smooth.
Whisk the maple syrup, peppermint extract, vanilla extract and fine sea salt into the white mixture until combined.
Pour the white mixture over the partially set dark layer and spread gently to the edges without pressing down.
Sprinkle the crushed candy canes evenly over the white layer, pressing larger pieces in very lightly so they stick.
Refrigerate the whole pan for at least 45 minutes, until the bark is completely firm and cold.
Lift the bark out using the parchment overhang and break into irregular pieces by hand, or cut with a large sharp knife warmed under hot water and dried.

Author: Nourish Table
Prep Time: 15 minutes
Cook Time: 5 minutes