How To make Marbleized Mint Bark
1/3 c Mint or regular choc. chips
1 lb "white" chocolate pieces
3/4 c Crushed candy canes
Line a baking sheet with foil; set aside. In a small saucepan heat mint or regular chocolate chips over low heat, stirring constantly, til melted and smooth. Remove pan from heat. In a 2-quart saucepan heat the white chocolate over low heat, stirring constantly, till melted and smooth. Remove pan from heat. Stir in crushed candy canes. Pour the melted white chocolate mixture onto the prepared baking sheet. Spread white chocolate mixture to about 3/8" thickness; drizzle with the melted chocolate chips. Gently zigzag a narrow metal spatula through the chocolate and peppermint layers to create a swirled effect. Let candy stand several hours or till firm (OR chill about 30 minutes or till firm). Use foil to lift firm candy from the baking sheet; carefully break candy into pieces. Store, tightly covered, for up to 2 weeks. Makes about 1 1/4 pounds. Per 2-ounce serving- 316 calories (41% from fat), 15 g fat, 0 mg colesterol, 0 g protein, 48 g carbohydrate, 4 mg sodium. From "Better Homes and Gardens" magazine, Dec. 1991.
How To make Marbleized Mint Bark's Videos
Snowflake Chocolate Peppermint Bark Recipe - Christmas Food Gift Idea
In this video, I'll show you step-by-step on how to make these Snowflake Chocolate Peppermint Barks. They are wonderful treats for the holidays. It's refreshing, decadent, and super gorgeous! You can package them in little treat bags (please see links below) and they make a wonderful homemade gift as well. If you like the video, please subscribe to my YouTube channel. For more recipes and how-to's, please visit us at Also, follow me on and I look forward to connect with you! (Click on Show More below to see the links)
Link to blog post and full recipe:
Link to tips on tempering chocolate:
Snowflake Silicone Chocolate Mold
Dark Chocolate I used
White Chocolate Chips I used
Small Cake Stand similar to mine
Small treat bags
Holiday ribbons
Music Credit: Life of Riley Kevin MacLeod (incompetech.com)
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Swirled Peppermint Bark
Recipe at
Peppermint Bark Macarons
These Peppermint Bark Macarons are absolutely delicious, they are rich with a refreshing taste of peppermint. They are filled with a Peppermint White Chocolate Ganache and a Peppermint Dark Chocolate Ganache. They are perfect for Christmas.
Full recipe:
Chocolate Macaron Shells
2 grams egg white powder optional, read notes
100 grams egg whites
100 grams white sugar
96 grams almond flour
75 grams powdered sugar
14 grams cocoa powder
Brown food coloring optional to deepen the color
Peppermint White Chocolate Ganache
85 grams white chocolate chopped
28 grams heavy cream
1/4 tsp peppermint extract
3 tbsp crushed peppermint candy canes
Peppermint Dark Chocolate Ganache
150 grams chopped dark chocolate or chocolate chips
100 grams heavy cream
1/2 tsp peppermint extract
For the top
85 grams white chocolate
1/4 cup crushed peppermint candy canes
Notes:
Vinegar: Before starting make sure to wipe down the bowls, whisks, silicone mats and everything you are going to use with vinegar, to avoid any grease particles of coming into contact with the meringue and batter.
Egg white powder: Egg White Powder is not the same as meringue powder. Egg White Powder is made of only egg whites. They help with getting fuller shells, and specially when adding a lot of food coloring to the batter, because they make the shells dry faster. I recommend experimenting with it if you can find it. I use 4 grams for each 100 grams of egg whites for regular shells, and I have been using only 2 grams for each 100 grams of egg whites for chocolate shells.
Food coloring: Make sure to use gel food coloring, not liquid. If you are a beginner macaron baker, I recommend going easy on the food coloring, as it can alter the batter a lot, and it can take extra mixing time, specially if you continue to add the food coloring as you do the macaronage.
Scale: Please use a scale when measuring the ingredients for accuracy. Macaron amount: It will vary greatly depending on how big you pipe the shells, and on how runny or thick the batter is.
Baking time/temperature: Baking time and temperature will vary according to your own oven. I recommend experimenting with your oven to find out the best time, temperature, position of the baking tray. Read more about how to figure out your oven here.
Oven thermometer: Make sure to have an oven thermometer to bake macarons. It’s one of the most important things about making macarons. Home ovens aren’t accurate at all at telling the temperature, and even a slight 5 degree difference can make or break your whole batch.
Tray rotation: Lots of bakers don’t have to rotate the trays 180 degrees in the oven every 5 minutes, but I do have to with my oven, or I will get lopsided macarons. Please adjust this according to your oven.
White Chocolate: Make sure you are using very good quality white chocolate. White chocolate chips bought at the store are usually not considered actual white chocolate, because they don’t have the minimum required amount of 20% of cocoa butter. Look for white chocolate with a larger amount than 20% of cocoa butter. I like using Callebaut callets.
Mint Chocolate Swirl Bark
Chocolate and mint desserts are one of my biggest weaknesses...I just can't get enough! When I saw this recipe for Mint Chocolate Swirl Bark I knew that it would be a winner - it's easy, delicious and fun to make.
This dessert is so easy that you'll think you're doing something wrong (trust me you're not). If you're in a hurry and need to speed up the hardening process just stick the bark in the refrigerator instead of letting it cool to room temperature.
MORE RECIPES HERE:
Marbled Chocolate Bark
Using white and dark choc and ingredients such as candied strawberries, this Marbled Chocolate Barks will quickly become your fave!
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Music Credit: Bensound.com
Marbled chocolate bark
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Giant pretzels add a salty zing and freeze dried fruit adds a little tartness to this beautiful, marbled chocolate treat. Make it as an edible Christmas gift or serve at your next soirée with vanilla ice cream.
Find the full recipe here: