luxe peppermint bark
Chocolate bark has always been one of my favorite little treats to make in the winter. I still remember how amazed I was when my good friend showed me how easy it was to make. We had some leftover melted chocolate that I was ready to throw out when she stopped me, slathered the chocolate over a piece of parchment paper and slipped it in the freezer for ten minutes to set. Obviously, I have not let even a spoonful of melted chocolate go to waste since.
While I usually spruce it up with some sea salt and freshly ground coffee beans, this year I decided I wanted to take the bark up just a notch.
When I saw this recipe over at the Detoxinista blog I knew that it would make for the perfect twist to the bark. I went into it thinking that I might be able to omit the cashews from the recipe but once I whisked together the melted cacao with the honey I soon realized that the cacao would separate from the honey unless it had something solid to grab onto. It turned out amazing and the cashews really helped the cacao go farther than without them.
- 1 ½ cups of semi sweet chocolate chips or chopped dark chocolate
- 1 candy cane, crushed for garnish, try and avoid candy canes that have red 40 and HFCS in them if you can (optional)
- 1.8 ounces of raw cacao butter
- 10 drops of peppermint essential oil or 2 tsp of peppermint extract
- ¼ cup of honey
- 1/3 cup of cashews
- Prepare a baking sheet lined with parchment paper and set aside.
- Melt chocolate over a double broiler until smooth.
- Spread the melted chocolate evenly over your parchment lined baking sheet with a rubber spatula or spoon.
- Put baking sheet in the freezer and allow the chocolate to cool and completely set while you make the peppermint topping.
- Over a double boiler melt the cacao butter over medium low heat.
- While the cacao butter is melting, put your cashews into a food processor or high speed blender and process until very finely ground. It is okay if it begins to turn into cashew butter a little bit.
- Once the cacao butter is melted whisk in the honey and peppermint oil.
- Pour cacao mixture into the ground cashews and process until uniform and fairly smooth
- If the mixture starts to clump up after a bit of processing, don’t worry, that is the cacao butter cooling and solidifying again. It will melt back down when you press the cacao mixture onto the baking sheet.
- Evenly spread and press down the cashew cacao mixture on top of the set chocolate bark. Garnish with *crushed candy cane and allow to set in the freezer for 10-20 minutes.
- Store in an air tight container in the fridge or freezer.