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How to Make Peppermint Bark With Concentrates

Hello I’m Chef Sky from Infuzed Cookin.   Welcome to my Colorado kitchen.

Today we are going to talk about- How to Make Peppermint Bark

This easy method makes the best peppermint bark. In this video you will find out why peppermint bark is a popular holiday treat, what you will need from your kitchen, and how to successfully make peppermint bark.

Thank You. Let’s get Infuzed.

Why Peppermint Bark is a Popular Holiday Treat

Variations of peppermint bark can include a two layered type, a bottom layer of milk or dark chocolate that is covered with white chocolate and a crushed mint layer on top. This particular variation includes cannabis concentrates infused in both layers of chocolate making this a potent holiday treat.

Fact: It is especially popular around the Christmas season. If you look closely shopping you may see peppermint bark everywhere.

Chefs Notes: Peppermint Bark generally consists of crushed peppermint, in white chocolate on top of dark or milk chocolate but peppermint bark can be any chocolate with peppermint candy pieces in it.

What You Will Need to Make Peppermint Bark

Kitchen Items

9×13 inch baking pan

Parchment paper

Double boiler

Instant Read Digital Thermometer

Ingredients

1 cup crushed peppermint candy

1 pound milk chocolate

1 pound white chocolate

1 teaspoon oil-based peppermint flavoring

1 gram rosin

1 gram distillate

How to Make Peppermint Bark

Line the 9×13-inch baking pan with parchment paper.

 Note: Melt a Tablespoon of Coco Butter for the cannabis concentrates.

1. Melt the milk chocolate first, once the chocolate is tempered add the coco butter/concentrate.

2. Place 2/3 of the chocolate to be tempered in double boiler.

3. Melt the chocolate over simmering water with the water not touching the bottom of the bowl containing the chocolate.

4. When chocolate is melted to 118°F for dark chocolate, or 115°F for milk or white chocolate, immediately remove from the heat. Dry the bottom of the bowl with a towel.

5. Add the remaining 1/3 chocolate slowly into the bowl. Use a dry rubber spatula to stir and cool down the chocolate until completely smooth and slightly thickened, this is called “seeding”. Be careful not to stir in air bubbles.

6. Check the temperature of the chocolate with an instant-read thermometer. When working with the chocolate, the temperature must stay below 90°F for dark chocolate and 87°F for milk or white chocolate.

7. Add the warmed cannabis concentrate, continuing to stir gently.

8. Add the peppermint extract, etc., and continue to stir gently.

9. Mix until chocolate is of smooth and silky consistency.

10. Pour the  milk chocolate into your 9×13 inch baking dish.

11. Shake or tap the molds to ensure that any air bubbles surface and dissipate.

12. Leave the chocolate in the baking tray for about 30 minutes at room temp or in the refrigerator until the chocolate hardens.

13. Repeat the tempering process with the white chocolate and pour over the milk chocolate in the 9×13 baking dish. (Use the distillate with the white chocolate)(Rosin with the milk chocolate)

14. Sprinkle the white chocolate with peppermint pieces and let the chocolates harden.

15. Once the peppermint bark becomes hard break up into pieces and remove from the baking dish.

Fact: Do not allow any water into the melted chocolate or it will seize up and become clumpy.

Chefs Notes: It’s best to cool the finished chocolate products in a room at 65ºF or below, temperatures higher than 75ºF will take longer to harden.

Thank you and Happy Infusing…………

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