I thought there was a thread, either here or at Epi, about a clone recipe for William Sonoma pepper-

B

barbara-in-va

Well-known member
mint bark. The one with a dark chocolate layer and a white chocolate layer then sprinkled with bit of peppermint candy. I found the white chocolate thread but that is all. Am I mis-remembering or just incapable of finding it? Does anyone else remember such a thread and where it might have been?

Thanks so much!

 
Barbara, is this it?

Re: Williams Sonoma Peppermint Bark. HI guys, I got the recipe here last year, but can't seem to find it this year. Anyone have the recipe? I want the one with the dark and white chocolate. Thanks!!(Chloe)

Next: The recipe is in Dec. 1998 Bon Appetit. I make it every(more) (Sherri in IN)
Date: Tue, 11 Nov 2003
From: Josh
I think this is the one you're looking for, it was posted a couple Decembers ago in a thread about W-S peppermint bark.

As far as I can tell, the ACTUAL recipe for Williams-Sonoma Peppermint Bark has never been posted here, but Gay posted this one (the old link she provided is no longer valid, but this is the same recipe).

Chocolate Peppermint Bark
Chef Greg Tompkins

18 oz. White Chocolate (melted)
6 oz. Crushed Peppermint Candy (or candy canes)
6 oz. Bittersweet Chocolate (chopped fine)
3 oz. Heavy Cream
3/4 tsp. Peppermint Extract

1. Spread half the white chocolate into a
12" by 8" rectangle on waxed paper. Chill
until it's firm.
2. While the white chocolate is chilling,
melt the bittersweet chocolate with the
cream and peppermint extract. Stir the
mixure until well blended, let it cool to
room temperature, then spread it on the
chilled white chocolate. Chill to set.
3. Spread the remaining white chocolate over
the set bittersweet chocolate mixture, then
top with the crushed peppermint candy. Chill
to set, then cut into desired squares.

 
A million thanks Pat! Also, big thank yous for helping Marilyn unleash the

word pad OCD letters! DH sends apologies that it was a problem.

 
Hi Barb.

Was happy to help with the letters, no problem at all. Word Perfect is my favorite program to use anyway so it was easy peasy to do. Plus it was nice to finally chat with Marilyn by phone. :eek:)

Not sure how close the peppermint bark is to Williams Sonoma's. Upon googling I learned that Chef Greg Tompkins is/was affiliated with the California Culinary Academy...not sure how that equates with it being a Williams Sonoma clone. Let us know how the bark turns out for you if you try it.

 
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