Mint Chocolate Bark Recipe - Kosher, Pareve
Overview
A crisp, refreshing mint chocolate bark made with high-quality kosher dark chocolate and natural peppermint extract. This recipe is pareve (non-dairy), easy to scale, and ideal for gifting, holidays, or make-ahead desserts.
Yield
Approximately 1 pound (16 oz) bark
Breaks into 20–24 pieces
Servings
20 pieces
Prep Time
15 minutes
Cook Time
5 minutes (melting time)
Chill Time
30–45 minutes
Total Time
Approximately 1 hour
Difficulty
Easy
Cooking Vessel & Equipment
Double boiler or heatproof bowl over saucepan
Baking sheet
Parchment paper
Offset spatula or rubber spatula
Measuring spoons
Knife (for cutting, if not breaking by hand)
Ingredients
16 oz (450g) high-quality kosher dark chocolate (pareve), chopped
½ teaspoon pure peppermint extract (certified kosher)
¼ teaspoon vanilla extract (optional, enhances depth)
2–3 tablespoons crushed kosher peppermint candies (optional topping)
2 tablespoons mini pareve chocolate chips (optional topping)
Pinch flaky sea salt (optional, for contrast)
Instructions
1. Prepare Pan
Line a baking sheet with parchment paper. Set aside.
2. Melt Chocolate
Place chopped chocolate in a heatproof bowl over a saucepan with gently simmering water (double boiler method).
Stir continuously until completely melted and smooth.
Important: Do not allow water to touch the chocolate. Avoid overheating (ideal temperature: 110–115°F for dark chocolate).
Alternatively, microwave in 20-second intervals, stirring between each, until smooth.
3. Flavor
Remove from heat. Stir in peppermint extract and vanilla extract (if using). Mix thoroughly but gently to avoid air bubbles.
4. Spread
Pour melted chocolate onto prepared baking sheet.
Spread evenly to about ¼-inch thickness using an offset spatula.
5. Add Toppings
Sprinkle crushed peppermint candies, mini chips, and/or flaky salt evenly over the surface. Press lightly so they adhere.
6. Chill
Place in refrigerator for 30–45 minutes until fully set.
7. Break or Cut
Once hardened, break into rustic shards or cut into squares with a sharp knife.
Nutritional Information (Approximate per piece, based on 20 servings)
Calories: 120
Fat: 9g
Saturated Fat: 5g
Carbohydrates: 10g
Sugar: 8g
Fiber: 2g
Protein: 1g
Sodium: 5mg
Values will vary based on chocolate brand and toppings.
Dietary Adaptations
Dairy Version:
Use kosher dairy dark or semi-sweet chocolate and add ½ cup white chocolate drizzle.
Vegan:
Ensure chocolate and peppermint candies are certified vegan and pareve.
Sugar-Free:
Use sugar-free dark chocolate and omit candy topping.
Gluten-Free:
Naturally gluten-free; verify candy toppings are certified GF.
Keto:
Use 85–100% dark chocolate or keto sweetened chocolate; skip candy.
Tips & Troubleshooting
Chocolate seized (grainy texture)?
Even a drop of water can cause seizing. Add 1 teaspoon neutral oil and stir gently to loosen.
White streaks after chilling?
This is fat bloom caused by temperature fluctuation. It is safe to eat but affects appearance. Store properly to prevent.
Too strong mint flavor?
Peppermint extract is potent. Measure precisely. Start with ¼ teaspoon if unsure.
Chocolate not setting?
Ensure proper chilling time and adequate cocoa butter content (cheap chocolate may not harden well).
Professional Finish Tip:
For glossy bark, temper chocolate properly instead of simply melting.
Serving Suggestions
Break into shards and package in clear cellophane bags for Mishloach Manot.
Serve alongside hot coffee or mint tea.
Crush over pareve vanilla ice cream.
Add to a dessert charcuterie board.
Use as a garnish on chocolate mousse.
Storage
Store in airtight container
Keep in cool, dry place (60–70°F)
Avoid refrigeration long-term to prevent condensation
Shelf life: Up to 2 weeks
Notes
Always verify kosher certification on all packaged ingredients.
For Passover use, ensure ingredients are certified Kosher for Passover.
This recipe scales easily — double or triple without modification.
Flavor variations: Add orange zest, espresso powder, or drizzle with white chocolate.
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