I made this over the weekend using the Merckens bittersweet and white chocolates. Though I'm not a great lover of white chocolate, somehow using it in peppermint bark makes everything all right. The product is truly delicious, but after 24 hours at room temp, it was still soft and pliable and did not want to break with nice sharp edges. I ended up chilling it overnight to achieve the final set. Is this typical? Would it have set if I had just waited longer with it at room temp? I want to make more, but would like to resolve this before I commit the ingredients. I would refrigerate the bark for about 30 minutes as soon as you get it together. This will help set the chocolate and give you the snappiness you're looking for. If you have any other questions, please give us a call on the Baker's Hotline! ~Mel

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