Peppermint Chocolate Bark

Straight from the Chocolate and Coffee Bible, I found a recipe that I really enjoy. The flavours of peppermint and chocolate are amazing when combined, and the addition of toasted coconut really lends a great texture to the chocolate. You can’t even taste the coconut once the chocolate is finished! This chocolate does need to be refrigerated, and will keep for a few weeks in an air tight container between pieces of parchment paper. This recipe makes about 80 pieces, and can easily be cut in half. If using white chocolate, for a Christmas look, sprinkle some red sugar sprinkles over the chocolate once being allowed to set. Enjoy! 🙂

 Peppermint Chocolate Bark


  • ½ cup granulated sugar

  • 2/3 cup water

  • ½ tsp peppermint extract (you may also want to experiment with orange flavouring)

  • 200 g bittersweet chocolate, chopped (you can also use any gourmet dark chocolate, or even white chocolate)

  • 4 tbsp toasted dry, unsweetened shredded coconut


  • Oil a large baking sheet. Heat the sugar and water over medium heat until dissolved.

  • Boil rapidly without stirring until the syrup registers 280 F on a sugar thermometer. (The sugar will turn a tinted golden brown.) Remove from heat, and stir in the peppermint extract.

  • Pour the mixture onto the greased baking sheet, and leave until set. (It is set when it’s cold, and hard. It will resemble a sheet of glass.)

  • Break the peppermint mixture into pieces, and put it into a small bowl. Crush the pieces with the end of a rolling-pin or other small blunt object until the whole bowl is filled with tiny broken pieces. (It’s best to make them as small as possible without turning all of them into dust.)

  • Over a double broiler, melt the chocolate. Once melted, remove from heat and stir in the coconut and the mint pieces. (To mimic a double broiler, simply fill a large pot with out 1-2 inches of water, and boil. While the water is boiling, place a large [heat proof] bowl over the pot and melt the chocolate in that bowl. Ensure that none of the water is touching the bottom of the bowl.)

  • Pour the chocolate mixture over a large sheet of parchment paper, ensuring to leave a border around the edges of just paper. Leave to set. When firm, use a sharp knife to cut the chocolate into thin sticks/pieces.


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