Dark Chocolate Peppermint Bark
Yields about 1 ¼ pounds or about 10 - 2 ounce bags.
I prefer dark chocolate-72%. You can substitute a lighter chocolate including a milk chocolate, but do not use unsweetened chocolate.
Line a baking sheet with parchment, a Silpat or aluminum foil.
1 pound bittersweet chocolate
2 tablespoons Agave syrup (optional)
6-8 ounces crushed or tiny pieces of hard peppermint candy
Add the Agave syrup to the chocolate and melt in a double boiler or bain marie. Take the pan off the heat and add the crushed peppermint candy to the chocolate and mix well. Spread the mixture about ¼ - ½ inch thick on the lined baking sheet. Refrigerate for 15 minutes then let it cool at room temperature until firm.
Holding the chocolate with the parchment or foil to avoid fingerprints, break it into bite-sized irregular shapes or chop with a knife.
Wrap pieces in individual bags to give as gifts or serve on a platter for an after meal delight. Store at room temperature for up to 3 weeks.