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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.