Peppermint Bark
Photography Manja Wachsmuth.
Never was bark so tasty. This combination of dark and white chocolate is not only lovely on the eye, however it is equally as delicious in the mouth. Use as much candy cane as you’d like – the more you add the mintier it becomes.
INGREDIENTS
500 grams dark chocolate, chopped
500 grams white chocolate, chopped
1 cup broken candy cane pieces, divided
24 cm x 33 cm swiss roll tin fully lined with baking paper
METHOD
Melt the dark chocolate in a bowl set over a saucepan of boiling water. Don’t let the base ofthe bowl touch the water. Pour the chocolate evenly into the tin and scatter over ½ a cup of the candy cane then allow to set.
When the dark chocolate has completely set, melt the white chocolate in the same way and leave to cool for 5 minutes. Pour it over the dark chocolate and scatter over the remaining candy cane. When hard, cut or break the bark into pieces. Store in airtight containers.
In the photograph we have also shown the bark made with the chocolate layers reversed – white then dark.
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.