Thursday, December 22, 2005

Christmas Candy: Peppermint Bark

Ah, delicous. I found this recipe last year over at The Domestic Goddess. I never got around to making it - but this year I did. And I will make it many more times, because the only fault with this is that there's not enough of it. More peppermint bark would make the world a better place, I assure you. It's dead simple to make, so go ahead and make a batch right now!

Peppermint Bark

Equal parts white and dark chocolate - I used 250 g of each
Mint essence - a few drops
100 g crushed peppermint candies (I used Polkagrisar, "Polka-Pigs".)

Melt the dark chocolate in a waterbath or in the microwave. Stir in a few drops of peppermint essence. Pour into a form or tray, and let it set. When it's solid, melt the white chocolate in a waterbath or in the microwave. Stir in a few drops of peppermint essence, and all of the candy. Spread this over the dark chocolate. Let it set. Break into suitable pieces, keep in the fridge.

I told you it was simple. But it's good.


Rachael Narins said...

Thanks for printing that, it looks delicious!

Now, where on the web can I find such as thing as Polka-Pigs???? I absolutly must see these, as the name has me giggling.

Merry Christmas!


Anonymous said...

Rachel; polkagrisar are indigenous to the Swedish town of Gränna (where I spent three years). Some historical information (after way too many clicks, if you ask me):

- go to
- click the British flag
- click SEE & DO
- click Sights in Gränna
- click the fourth section from the top; Peppermint rock making.

To its shape and general idea, it's very similar to the traditional Blackpool rock candy; it's basically a long, hard stick of sugar based candy. The traditional polkagris is red and white and tastes strongly of peppermint; however there are hundreds of versions in all colours and flavours.

I take it the type Anne has used is the one you can buy in the normal shops; basically small "pillows" of the red-and-white kind - a childhood favourite of mine even before I moved to Gränna - they are a bit "softer" to their texture than the rocks but taste just as nice. :)

(Anne, sorry for hijacking your blog space! :) Merry Christmas to you all - I'm off to the UK for a eating and shopping frenzy...!)

Anonymous said...

I made the bark earlier in the week, tasty but oh-so-rich. What I love about it most, you can vary the types of chocolates as well the proportion!

Anonymous said...

"Polkagriser" are commonly known as "candy canes" in the US.