Special equipment: a tempering machine; a silicone baking mat or wax paper
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.
Break into pieces to serve.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.
Recipe courtesy of Callie Speer