Corteza de Menta Piperita
Postre1 h 30 min24 porcionesFácilSobre esta receta
Un clásico confite navideño con una base crujiente de chocolate oscuro, una capa suave de chocolate blanco y un generoso topping de bastones de caramelo de menta triturados. Esta receta infalible sin hornear te entrega una corteza hermosa y crujiente con un sabor audaz a menta piperita en cada bocado — perfecta para regalar, en bandejas navideñas o para comer directamente del refrigerador.
Instrucciones
- 1
Line a rimmed Baking Sheet with Parchment Paper, leaving a little overhang on the sides for easy lifting. Set aside.
- 2
Place the Candy Canes in a Ziploc Bag, seal it, and crush them with a Rolling Pin until you have a mix of fine crumbs and small chunks (about ¼-inch pieces). Set aside.
- 3
Melt the dark chocolate: combine the Dark Chocolate Chips and ½ tablespoon of Coconut Oil (if using) in a Microwave-safe Mixing Bowl. Microwave in 30-second bursts at 50% power, stirring well between each interval, until fully melted and smooth — about 2 to 3 minutes total. Do not overheat. Stir in 1 teaspoon of Peppermint Extract.
- 4
Pour the melted dark chocolate onto the prepared Baking Sheet and spread it into an even layer about ¼-inch thick using a Spatula. Gently tap the pan on the counter a few times to level it out and release any air bubbles.
- 5
Refrigerate the dark chocolate layer until fully set and firm, about 20–25 minutes. Don't rush this step — a fully set base prevents the layers from mixing.
- 6
Melt the white chocolate: combine the White Chocolate Chips and remaining ½ tablespoon of Coconut Oil (if using) in a clean Microwave-safe Mixing Bowl. Microwave in 20-second bursts at 50% power, stirring between each, until just melted and smooth. White chocolate scorches easily — stop as soon as it's smooth. Stir in the remaining ½ teaspoon of Peppermint Extract.
- 7
Let the white chocolate cool for 2–3 minutes — it should still be pourable but not steaming hot. This prevents it from melting the dark chocolate layer beneath. Pour it over the set dark chocolate layer and spread gently and quickly into an even layer.
- 8
Immediately scatter the crushed Candy Canes evenly over the white chocolate layer while it's still wet. Press them in very gently with your fingertips so they adhere.
- 9
Refrigerate the assembled bark until the white chocolate layer is completely firm, at least 30–40 minutes.
- 10
Once fully set, lift the bark out of the pan using the Parchment Paper overhang. Place it on a Cutting Board and break or cut it into irregular pieces. For cleaner cuts, use a large sharp Knife; for rustic shards, simply break it with your hands. Serve immediately or store in an Airtight Container.
