- 4
Ingredients
- 2 lbs bittersweet chocolate
- 1 TB shortening
- 2 lbs peppermint candy
Preparation
Step 1
Line a 12x15 baking sheet with parchment. Butter parchment. Chop bittersweet chocolate and place with shortening in top of a double boiler. Heat 1 inch of water until steaming in bottom of double boiler. Remove from heat and place chocolate mixture over water. Stir occasionally til mixture is melted and smooth. Remove top of double boiler and set aside. Place peppermint candy in heavy zip-lock bag; pound with mallet or rolling pin to crush. Transfer 1 1/4 cups crushed candy to a fine strainer; hold over melted chocolate and sift fine dust into chocolate. Reserve candy in strainer. Stir remaining unsifted peppermint into chocolate mixture. Using a flexible spatula, scrape onto buttered parchment and spread 1/4 to 1/2 inch thick. It should almost cover the pan. Sprinkle with reserved peppermint from strainer; gently press into chocolate mixture. Let stand at room temperature until completely firm, 4-6 hours, or overnight. (Can refrigerate at this point, if desired.) Break or cut into pieces. Store in airtight container in cool place up to one month.