Barking Up the Right Tree

It’s a great time of year! Colorful lights on every street, Perry Como in every store, a giving spirit around every corner, it’s the season for frenzied fun and tasty treats. Break out the star-shaped cookies cutters and pour a mug of hot spiced cider. Of all the rich holiday foods my favorite involves chocolate, and lots of it. Two pounds of chocolate to be exact.

Chocolate is amazing. Derived from the beans of the cocao tree, it was originally thought to be the food of the gods and was consumed as a bitter drink called xocolatl by the Aztecs. Legend has it that Emperor Montezuma drank 50 cups a day for stamina and virility, and a good buzz. Good-quality chocolate is so versatile. Pure, dark chocolate adds a subtle richness to so many dishes: muffins, cookies, cakes, oatmeal, Show Stopping Pasta (from Chocolatique), or even pork chops (for real). You can drink it straight (like Monty), or with some sugar and cream (the way I prefer my hot chocolate), or mold it into shapes (check out these chocolate chicks). It can prevent tooth decay. Tim Driscoll, DDS, says that “healthy chocolate has been shown to decrease cavities and gum disease.” He also had one patient who reduced his cholesterol level by 21 points in eight weeks. Oh, the wonders of chocolate. Plus it makes you happy by boosting serotonin levels. According to WebMd, researchers say eating an average-sized dark chocolate candy bar a day can reduce stress and fight depression. Is there anything dark chocolate can’t do?

It certainly does a lot for me. And this holiday season it is melting beautifully in a double boiler over low heat. One pound of rich dark chocolate spread smoothly on a parchment paper–lined sheet pan and cooled until hard. That’s enough in and of itself. But wait, there’s more. Another pound of creamy white chocolate mixed with crushed peppermint candies quickly spread over the chilled sheet of dark chocolate makes an enormous black and white chocolate sandwich with a cool minty bite. Chill until hard. With stratified layers this treat has a barklike appearance. Break it into chunks and eat it a few pieces at a time, and you will definitely be barking up the right tree.

PEPPERMINT BARK
1 pound white chocolate
1 pound bittersweet chocolate
1 cup crushed candy canes
1/4 teaspoon peppermint extract

Combine the white and bittersweet chocolate in a double
boiler and melt over medium heat. Combine the candy cane
chunks with the chocolate and add the peppermint extract.
Pour the mixture onto a cookie sheet lined with waxed paper
and let cool in the refrigerator for 30 minutes or until firm.
Remove from the cookie sheet and break into pieces.

Merry Christmas!
Geoff