Assistance needed with my peppermint bark recipe

Since the season for baking is upon us...I have dusted off my peppermint bark recipe and before I tackle this recipe again...I have a few questions...

The recipe calls for melting chocolate and then pouring out and let it set up, melt more chocolate (this time add peppermint extract--the issue I think...) while chocolate melts, pour over set up chocolate, etc...a layered bark that is topped with crushed cany canes.

The problem.....when I add the peppermint extract the chocolate seizes (spelling?) up...the only way I have remedied this is the past is by adding cream and lots of stirring....then it needs to be stored in the fridge, etc...not very condusive for gift giving, sitting out at a party, etc....

Can I use peppermint oil? If so, in what amount (current recipe calls for adding 1 1/4 teaspoons extract to 9 oz. milk chocolate)? If so, where do I find peppermint oil in the western suburbs (close to N-ville)? Will this solve my issue of seizing? What else could the issue be?

Any assistance would be greatly appreciated...I LOVE peppermint bark for the holidays and if I could solve this....merry I would be!

Thank you.

I'm kind of guessing here, and basing my answer on little experience and something I read in the recent issue of Saveur.

Chocolate usually seizes when water/moisture is introduced. It takes a fat (milk, cream, butter, oil) to "un-seize" the chocolate (if, in fact, it will un-seize...sometimes you just have to start over). So, I'm GUESSING that using peppermint oil i/o extract might solve the problem. I wouldn't begin to guess how much to use.

Good luck!

Maybe worth the experiment, if you have an alternate use for chocolate if something goes wrong: I made a chocolate glaze for cookies that incorporated corn syrup and butter (1 tbsp for 3/4 cup of chocolate chips + 3 tbsp butter) - it differed from ganache only slightly in that it hardened nicely. You don't want a spreadable glaze that turns hard, but if you're up for experimenting, you might try hiding your peppermint extract in a little warm corn syrup and butter (if you try it, please post the results, I'm curious about the chemistry here) Since corn syrup is mostly glucose, it can help with sugar issues in candy. (chocolate, however, is primarily a fat/water issue, so it might not help at all.)

At any rate, some casual googling produced a number of internet resources about candymaking and chocolate, specifically: Baking 911, About Candy and here's a recipe for peppermint bark that specifies peppermint oil. Most suggest that a small amount of liquid is more likely to cause seizing than a large amount, and that white chocolate will take even less abuse than dark.

Having just made 10 lbs. of peppermint bark earlier today, peppermint oil will do the trick. Whole Foods & Treasure Island both carry it as I've bought it from both places.

MAG-

would you please share your bark recipe?

I am always looking for a better recipe.

Thanks!

I just finished making some for my niece who requests it every Christmas.
The recipe is simple enough but the key is the crushed candy that go's in it.Finding a good quality peppermint candy is difficult without tasting before buying.The Home Economist in Westmont sells peppermint pillows that have a strong mint flavor and is what I used.
I,m not much of a cook or candymaker but I have repeatedly found that the higher the quality of the ingrediants,the better the result
If you want to save money,just buy the prepared candy or foods,otherwise your just wasting precious time.
Yes ,I also use pepermint oil which I also bought from the Home Economist

The peppermint bark candy with white and dark chocolate and crushed peppermints at Williams Sonoma is delicious.

I apologize for the lateness of the response - holidays are a bit crazy in the catering business.

I fully concur with the statement that the better the ingredients used, the better the end result will be. I use Vahlrona white chocolate that I get from World Wide Chocolate "Les Feves" http://www.worldwidechocolate.com/shop_ ... _page.html. Thanks to Gale Gand's suggestion in one of her books, I use King Leo peppermint sticks, which are softer. They are available online at the Candy Crate. The ratio is one stick to ounce of chocolate with a drop or two of peppermint oil added after melting.