Ingredients

• 25 grams (1 ounce) confectioners' sugar
• 22 1/2 grams (3/4 ounce) baking soda
• 2 1/4 grams (1/8 ounce) citric acid
• 250 grams (8 3/4 ounces) bittersweet chocolate
• 1 cup peppermint candy, finely chopped

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Instructions

1. Special equipment: a tempering machine; a silicone baking mat or wax paper
2. Combine the confectioners' sugar, baking soda and citric acid. Place the chocolate in a tempering machine and process until tempered. Stir in the dry ingredients. Spread the chocolate mixture 1/4-inch thick on a silicone baking mat or wax paper. Sprinkle the top with the peppermint candies. Refrigerate the chocolate until set, about 1 hour.
3. Break into pieces to serve.