A fun Spin on a Classic
As soon as the holidays come, we want to splurge on peppermint bark and soak in all those wintery flavors. We had no idea that it was so simple to make on our own, like with these peppermint bark hot chocolate stirrers! Why not have fun with your hot cocoa and add a little twist? Instead of grabbing that spoon, go for this cute candy cane-shaped stirrer. Just melt chocolate, pour into a mold, sprinkle in crushed peppermint and freeze. Honestly, we probably could just leave it here and let you have at it!
Peppermint bark swirled right in
A good hot cocoa can do wonders during cold days but what makes it elevated is what you put in. We think these fun stirrers will be a shared experience for you and your loved ones. The prep work is minimal and it requires a little more freezing time to set the shape.
- Let’s start with the preliminary setup. Line a baking sheet with parchment paper and place the clean candy cane mold on top. Sprinkle crushed peppermint into each candy cane mold, enough to cover the bottom but not to the top. You need room for the chocolate and a little bit of these crushed candy canes will go a long way. Set aside. We need a water bath to eventually keep the chocolate in the squeeze bottles from hardening too much. To do that, fill a large bowl with warm water. Remove the caps of the squeeze bottles and place a funnel in each one. Set aside.
- Okay, now the fun part! Say hello to your inner chocolatier! Break up the semi-sweet chocolate bar into a heat-proof bowl and add 1 tsp of oil. You may want to add peppermint extract a 1/2 tsp at a time if you want the hot chocolate to be more peppermint-flavored. Taste as you go when you add this! Melt semi-sweet chocolate bar into a heat-proof bowl according to package instructions and whisk together until it has a thin consistency to pour. We prefer to use the double-boiler method, which places the chocolate-filled bowl on top of a saucepan that has barely boiling water in it. For more information, check out our FAQ.
- Pour the chocolate into the squeeze bottles using the funnels. Once the squeeze bottle is filled, place the cap back on and place the bottle into the warm water bath to keep the chocolate from hardening. Repeat steps 2 and 3 for the white chocolate melting wafers.
- Now it’s time to pipe the chocolate into the molds with the squeeze bottles! Alternate the chocolate squeezed into the mold to get that candy cane effect. When you’re done, lift the baking sheet about an inch off of the counter and tap it back down while keeping the baking sheet level. This will help to remove air bubbles from the chocolate and allow it to settle further into the mold. Scrape the excess chocolate off the top with a scraper or knife using gentle pressure. Chocolate should not be coming out of the mold. Place the baking sheet with the mold on top into the freezer uncovered for about 20-30 minutes.
- To remove the chocolate from the mold, gently turn the mold over onto the baking sheet or clean surface and tap gently to loosen it out of the mold. Do not push it out as it will break the candy cane. You can gently clean the edges with a knife tip or your fingers to get rid of excess chocolate. Serve with your favorite hot chocolate or eat straight-up!
answers Just for you
What is the double boiler method?
This method can be used for chocolate and other delicate sauces by heating them indirectly and gently. You can place a glass or heat-proof bowl over a saucepan that has heated water in it. By covering the top of the saucepan with the bowl, the steam stays trapped in the saucepan and heats the bowl. Using this method is best to avoid clumps and burns (MasterClass).
Can I just place the wafers inside the mold and then heat the chocolate instead of using squeeze bottles?
We don’t recommend this as the molds are not big enough to begin with and you may be left with chunky pieces that will be hard to remove without breaking the shape. If you don’t care about shape or look, then go for it provided you have a heat-proof mold that can handle your heating source!
Why do I need to use the baking sheet?
The baking sheet is great for several reasons. It makes it easier to remove the air bubbles inside the chocolate, keeps the mold level, catches the excess chocolate when scraping, and helps to easily transfer the chocolate to the freezer.
I don’t have enough freezer space to include the whole baking sheet. What do I do?
We understand! It’s hard to find that freezer space or one big enough to insert a baking sheet. Transfer the mold onto a flat even surface after you let it rest for 10 minutes. By then the chocolate shouldn’t spill out.
How do I store these?
Freeze these in a ziplock bag, wrapped in parchment paper until you are ready to use as these peppermint bark hot chocolate stirrers will thaw pretty quickly.
Where do I get candy cane molds that are big enough for this?
Check out the one we used linked here! Disclaimer: This is an affiliate link, which means we will receive a commission if you purchase through those links at no extra cost to you.
Peppermint Bark Hot Chocolate Stirrers
Equipment
- 1 Candy Cane Mold Link included
- 2 Funnels to place in squeeze bottles
- 1 Baking sheet lined with parchment paper
- 1 Large bowl
- 2 Glass or microwaveable bowls
- 2 Saucepans Optional – this is if you're using the double boiler method to melt chocolate
Ingredients
- 4 oz Semi-sweet chocolate bars
- 6 oz White chocolate melting wafers (we prefer Ghirardelli melting wafers)
- 2 tsp Olive oil
- 3 TBSP Crushed peppermint candy (we love Atkinson's Mint Twists Crushed Peppermint Candy. See link)
- 1 tsp Peppermint extract (optional)
Instructions
- Line a baking sheet with parchment paper and place the clean candy cane mold on top of the parchment paper.
- Sprinkle crushed peppermint into each candy cane mold, enough to cover the bottom. Do not fill molds up with peppermint. Set aside.
- Fill a large bowl with warm water. This will be a water bath to place the squeeze bottles in to keep the chocolate from hardening again as you fill in the molds later on.
- Remove the caps of the squeeze bottles and place a funnel in each one. Set aside.
- Break up the semi-sweet chocolate bar into a heat-proof bowl and add 1 tsp of oil. If you want this stirrer to inject more peppermint flavors into your hot chocolate, then add ½ tsp of peppermint extract first and taste. Add another ½ tsp if you want more.
- Melt according to package instructions and whisk together until it has a thin enough consistency to pour. We prefer to use the double-boiler method, which places the chocolate-filled bowl on top of a saucepan that has barely boiling water in it. For more information, check out our FAQ.
- Pour the chocolate into the funnel that's inside one of the squeeze bottles. Once the squeeze bottle is filled, place the cap back on and place the bottle into the warm water bath.
- Repeat the same process for the white chocolate melting wafers
- Alternate between squeezing chocolate into the molds to get that candy cane effect. Don’t worry if you over-fill these, we will scrape the excess later
- Lift the baking sheet about an inch off of the counter and tap it back down while keeping the baking sheet level. This will help to remove air bubbles from the chocolate and allow it to settle further into the mold.
- Scrape the excess chocolate off the top with a scraper or knife using gentle pressure. You don't want to force chocolate to come out of the mold.
- Place the mold into the freezer uncovered for about 20-30 minutes
- To remove the chocolate from the mold, gently turn the mold over onto the baking sheet or clean surface and tap gently to loosen it out of the mold. Do not push it out as it will break the candy cane.
- Serve with your favorite hot chocolate or eat!
How did it go with Peppermint Bark Hot Chocolate Stirrers?
Drop us a comment down below if you made these! Check out these Mexican hot chocolate spoons as well if you love the chocolate molds and want to add more twists to your hot cocoa this winter!