I’m pretty excited about this chocolate peppermint candies! This is my first time making these and it’s outrageously easy and good. It was truly by chance that I came upon these two silicone molds at a store and bought them for really cheap. Upon paying, my mind was already racing with thoughts on what to make using these molds. I initially thought of gum candies or chewy ginger candies, or marshmallow. And then I thought, why not make chocolate peppermint bark in a molded candy form?
I never made chocolate peppermint bark before. We’re usually loaded with all different kinds of chocolate and sweets every Christmas, so I don’t see the point of adding more chocolates to consume (not that it’s a bad thing!). I’ve always wanted to make one, though. Although I had never made one before, I do know for certain that a good quality chocolate is very much needed for this type of candy, if you want yours to stand out.
- 2 cups white chocolate chips
- 2 cups dark chocolate chips
- 1/2 tsp peppermint extract
- 3 peppermint candy canes, crushed
There are 2 ways to melt chocolate. This is one method of doing it. Using a microwave-safe bowl, put 1 1/2 cup of white chocolate. Put in the microwave for about 30 seconds.
After 30 seconds, stir. Put it back in the microwave for another 30 seconds.
Stir again. We’re getting there. This goes back in the microwave for another 30 seconds.
Stir everything until homogeneous. There is a reason why I did this in a 30-second intervals. White chocolate burns very fast and if you’re not careful, it’s very easy to lose that smooth, velvety texture of the chocolate. If you think it needs more melting time, pop it back in the microwave for another 30 seconds.
Then add in the other 1/2 cup of white chocolate and stir everything together. It may take a couple of minutes or so, but it should all come together. The residual heat from the melted chocolate helps to melt the other pieces of white chocolate chips.
Then add in 1/4 tsp peppermint extract into the melted white chocolate and give it a stir.
Throw in the crushed peppermint candy cane.
And here’s the white chocolate mixture. Now, one thing left to do is to transfer this into the molds.
Make sure the molds you’re using are completely dry and devoid of any water. Water is chocolate’s best enemy. You don’t water to get mixed in with the chocolates.
Using a teaspoon, spoon the melted white chocolate into the molds, trying to do it as cleanly as possible. If it doesn’t spread out in all sides, use a toothpick to spread it evenly. Make sure the melted chocolate reaches the sides.
Now if you’re like me who makes things messy, clean up the edges and make it neat. I just used paper towel to clean the sides. You would want to make it neat as much as possible at it will show once the chocolates are taken out of the molds.
Let the white chocolate set in room temperature for about 15-20 minutes or until firm. You can also put these in the fridge if you want it to set faster.
Now, the second way to melt chocolates is through a double boiler. Put 1 cup of dark chocolate chips into the bowl and place it on top of the saucepan with simmering water. When using the double-boiler method for melting chocolates, be very careful not to get any water in the chocolate. It could happen, you know.
After about 2-3 minutes, stir the choclate chips. You can see it’s starting to melt.
And this is the texture of what we’re looking for. Smooth and velvety. Droolworthy texture…. You know what I mean.
Once melted, remove from the pan, and stir in the remaining 1 cup of dark chocolate chips. The same with white chocolate, the residual heat helps the rest of the chocolate to melt. This is done so that the chocolate can be well-tempered. I’m not a chocolate professional, but I believe this helps to prevent the chocolate from turning into that white ash(?) color it sometimes has.
Once everything is melted, add in another 1/4 teaspoon of peppermint extract, and give it a stir.
Pour the dark chocolate on top of the white chocolate, filling it to the brim as much as possible.
Both molds have two chocolates in it. Once we flip this over, the dark chocolate will be the bottom and the white chocolate on top.
Since we want the dark chocolate to have a flat and smooth bottom, we’ll have to scrape off the excess. Using a small knife, gently scrape downwards, then upwards, then towards to the left, then to the right. Remove the excess chocolate. You can put those in a bowl, and save for licking purposes. Or, use them later to drizzle on top of these molded chocolates.
Now we have that all smooth and flat, you can now take it easy as the next part is just merely waiting. Let it set in room temperature until firm. Once firm, remove from the silicone molds.
They’re so pretty that I’m even hesitant to eat them! A chocolate drizzle on top of the white chocolate would have been a pretty good addition, too. If you have an empty container of chocolate truffles or any chocolate, in fact, you can use those to store your chocolates. These look good and easy to make and make a wonderful gift to someone.