Chef Craig Chasky’s Dark Chocolate Bark infused with Peppermint Essential oil

Note: All recipes use 100% certified pure tested grade essential oils labeled for internal use. Do not follow recipe unless you have oils approved for internal use.

Serves 4/6/8


  • 8 to 10 ounces Dark Chocolate morsels
  • bing cherries
  • digestible Peppermint Essential Oil
  • coconut oil
  • parchment paper
  • double broiler
  • optional: nuts of your choice


Place Chocolate in bowl of a double boiler (water in vessel below -dry bowl on top w chocolate)

and heat over medium heat until smooth and uniform in texture-remove from heat -set aside

Line a cookie sheet with parchment paper -spray with coconut oil lightly

Add 2 drops of Peppermint Essential oil to smooth chocolate- fold in with a spatula until well blended

Pour chocolate onto parchment paper evenly and then Top with unsweetened Bing Cherries (and nuts) every inch apart

Place sheet in freezer for 15 minutes -remove and break apart for the amount of guests served