Peppermint Bark

, from Issue #45.
Photography by Manja Wachsmuth.
Peppermint Bark

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.


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



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.