Stir in extract then quickly pour into prepared pan and spread in even layer. (Return bowl to saucepan, a few seconds at a time to help melt chocolate, if needed). Gradually stir reserved 3/4 cup chocolate into bowl, a few pieces at a time, until all chocolate is melted. Remove bowl from pan and wipe bottom of bowl dry keep simmering water over low heat. Set the bowl over the saucepan of simmering water (do not let bowl touch water since this can cause chocolate to scorch or seize) and stir until chocolate is just melted. Put all but 3/4 cup of the dark chocolate in a heatproof bowl. Heat 1 inch of water in a saucepan over low heat until simmering, but don’t let boil. High quality bar chocolate will have sugar and cocoa butter listed among the first ingredients on the label.ġ2 ounces high-quality chocolate bar, chopped (I used Ghirardelli bittersweet - I think Wms Sonoma uses Guittard).ġ pound good-quality white chocolate, chopped (I used Baker’s white chocolate bar).ġ/3 to 1/2 cup crushed candy canes or peppermint candy, sieved if desired - use candy made with real peppermint extract/natural flavoringĩ-by-13-inch baking dish lined with foil, large enough to let some hang out over edges. You’ll pay more, but this bark still costs a whole lot less than the gourmet bark you buy. Even if they don’t, I think the high quality chocolate bars are superior. These may contain palm kernel oil, which may inhibit good bonding of the layers. Rita’s newest clone of Williams Sonoma peppermint barkĭon’t use chocolate morsels/chips or the slabs of chocolate “bark” in the baking aisle. Email her at with “Rita’s kitchen” in the subject line.
#Williams sonoma peppermint bark ingredients professional
Rita Nader Heikenfeld is an herbalist, educator, Jungle Jim’s Eastgate culinary professional and author. So now I’m going backwards with the recipe, sharing my latest detailed instructions, using time honored techniques and ingredients. Funny, but when I first learned to make bark, that’s exactly how I made it, tempering both chocolates. There are several reasons for this: the kind of chocolate you use and the method making the bark.Ī reader who is a die-hard peppermint bark maker told me she adds a bit of oil to the chocolate “for easy flow.” Then one of my students said she always tempers the chocolate, meaning you set aside some of the chopped chocolate and stir it into the melted chocolate to insure shine and to make layers adhere. A couple pieces separating aren’t a problem, but if a lot of the bark separates, that’s not good!
Some of you still have trouble with the bark’s layers separating. I’ve come as close as anyone’s going to get cloning this famous bark, so why am I still fooling around with it? The reason is simple. Now a lot of you know that I’ve made clones of this famous peppermint bark for several years during the holidays. Made yet another clone of peppermint bark like Williams Sonoma. I swore I wasn’t going to do it this year.
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