Crispy Peppermint Bark in MINUTES | Curtis Stone

Let Curtis and master pastry chef Mitsy show you how to make the absolute best homemade peppermint bark with a perfect chocolate snap! This tutorial reveals professional secrets like how to temper dark and white chocolate, why to use peppermint oil instead of extract, and how to create beautiful layers with festive toppings. Follow along with every step to create this magical holiday treat that makes a delicious and impressive edible gift for any party!

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Serves: Makes approximately 1 large sheet tray of bark
Prep Time: 20-25 minutes
Cook Time: 5-10 minutes

Ingredients:
Dark Chocolate (for tempering)
White Chocolate (for tempering)
Peppermint Oil (1 gram or approximately 1/4 teaspoon; extract not recommended)
Toppings/Decorations (optional):
Crushed Peppermint Candy / Candy Canes
Festive Peppermint Sprinkles
Mini Marshmallows
Holiday Stars
Cocoa Nibs
Acetate Sheet or Parchment Paper (for setting)

Method:
1. Melt Chocolate: Melt the dark and white chocolate separately in bowls over a bain-marie (hot water bath), stirring gently until each reaches 45°C (115°F). Ensure no water gets into the chocolate.
2. Temper Chocolate (Seeding Method): For each type of chocolate, add finely chopped pieces of unmelted chocolate ("seed" chocolate) to the melted chocolate. Stir continuously. The goal is to cool the dark chocolate to 30-32°C (86-90°F) and the white chocolate to 28-30°C (82-86°F). The chocolate will thicken and become less shiny as it tempers.
3. Add Flavor: Once the chocolate is in the correct temperature range, stir in the peppermint oil.
4. Prepare Tray: Line a sheet tray or flat surface with an acetate sheet or parchment paper.
5. Pour & Decorate: Pour the tempered chocolates onto the prepared surface. You can create separate sections of dark and white, or swirl them together. Use a spatula to spread to your desired thickness. Immediately decorate with your chosen toppings and candies.
6. Set: Allow the bark to set at room temperature for about 10-15 minutes. If needed, you can place it in the refrigerator for no more than 5 minutes to speed up the process, but longer can cause moisture issues.
7. Break & Serve: Once completely set and firm, peel the bark from the acetate sheet. Break it into irregular pieces by hand. Handle quickly to avoid fingerprints from melting the chocolate.


Curtis Stone 3qt Dura-Pan Non Stick Electric Wonder Pot:
https://www.hsn.com/products/curtis-s...

About CURTIS STONE:
Curtis Stone is a Los Angeles-based Michelin-starred chef, restaurateur, author and culinary entrepreneur. Curtis began cooking at the Savoy Hotel’s five-star restaurant in his hometown of Melbourne. He moved to Europe when he was 21 to further his education and classical training under renowned chef Marco Pierre White for eight years, a foundation that would inform his subsequent career in Los Angeles. In 2014, Curtis opened his first solo restaurant, Maude (Beverly Hills, CA), to immediate acclaim. Following the success of Maude, Curtis opened Gwen Butcher Shop & Restaurant (Hollywood, CA) in July 2016. Maude received its first Michelin star in 2019 upon the guide’s return to California, with Gwen sharing the honor with its own star in 2022, as well as being recognized as one of World’s 101 Best Steak Restaurants. Curtis opened Woodend by Curtis Stone at Maroma, A Belmond Hotel in the Riviera Maya in the summer of 2023 and was named as a Distinguished Restaurant in the Mexico edition of the Michelin Guide during its inaugural year and has recently earned a place in the Best 250 Restaurants in Mexico. The Pie Room by Curtis Stone opened in Beverly Hills in the November 2024. In addition to the restaurants, Curtis operates Curtis Stone Events in LA and Australia, a full-service events and catering company that crafts personalized occasions for guests. Outside his restaurants, Curtis is widely known for his appearances on television programs such as Take Home Chef (TLC), Top Chef Masters (Bravo), Field Trip with Curtis Stone (PBS), Iron Chef: Quest for an Iron Legend (Netflix), Crime Scene Kitchen (FOX), as well as making frequent appearances on MasterChef Australia.

In 2007, Curtis developed Kitchen Solutions, a collection of sleek and functional cookware, which has now become the best reviewed brand and top-selling culinary line on the Home Shopping Network. More recently, Curtis was recognized with the Medal of the Order of Australia, for his outstanding achievement and service in tourism and hospitality.

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Perfect Peppermint Bark in MINUTES | Curtis Stone
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