Peppermint Bark
Photography Manja Wachsmuth.
Never was bark so tasty. This combination of dark and white chocolate is not only lovely on the eye, however it is equally as delicious in the mouth. Use as much candy cane as you’d like – the more you add the mintier it becomes.
INGREDIENTS
500 grams dark chocolate, chopped
500 grams white chocolate, chopped
1 cup broken candy cane pieces, divided
24 cm x 33 cm swiss roll tin fully lined with baking paper
METHOD
Melt the dark chocolate in a bowl set over a saucepan of boiling water. Don’t let the base ofthe bowl touch the water. Pour the chocolate evenly into the tin and scatter over ½ a cup of the candy cane then allow to set.
When the dark chocolate has completely set, melt the white chocolate in the same way and leave to cool for 5 minutes. Pour it over the dark chocolate and scatter over the remaining candy cane. When hard, cut or break the bark into pieces. Store in airtight containers.
In the photograph we have also shown the bark made with the chocolate layers reversed – white then dark.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.