300g plain chocolate (70 per cent cocoa solids)
75g white chocolate
½ tsp. natural peppermint extract
Line a baking sheet with non-stick baking parchment. Break 200g of the plain chocolate into squares and place in a small heatproof bowl. Finely chop the remaining plain chocolate and set aside. Place the bowl over a pan of gently simmering water. The bottom of the pan should not touch the surface of the water. Heat gently, stirring until the chocolate has almost melted. Remove from the heat and wipe the bottom of the bowl dry.
Continue to stir until all the chocolate has melted then gradually stir in the chopped chocolate. Pour the chocolate on to the parchment and, using a palette knife, spread out into an even layer measuring 30 x 24cm. Break the white chocolate into squares and place in another small heatproof bowl, stand over the hot water, stirring until melted. Stir in the peppermint extract then, working quickly, pipe or drizzle the white chocolate in lines on top of the plain chocolate. Using a cocktail stick, drag the chocolate in lines in the opposite direction to feather the white chocolate into the dark. Keep in a cool place until just firm but not fully set, then using a metal cutter, cut the chocolate into star shapes. Allow to fully set before moving.
Other chocolate recipes in our Christmas 2013 issue:
• Rose, violet and white chocolate discs
• Lemon and white chocolate truffles
• Chocolate dipped dried fruits
• Salted caramel chocolates
For back issues click here, or to subscribe to LandScape click here.