Bremer Kluten (Bremen Peppermint Chocolate Bars)

Instructions

1. In a heavy saucepan, stir the granulated sugar, water and glucose syrup over medium heat until the sugar dissolves. Brush down the sides of the pan with a wet pastry brush to remove any crystals.
2. Clip on a candy thermometer and boil without stirring until the syrup reaches 240°F (115°C), the soft-ball stage, 8 to 12 minutes.
3. Pour the syrup onto a marble slab or rimmed baking sheet rinsed with cold water and left wet. Let it cool undisturbed until it reaches 110°F (43°C), 20 to 30 minutes.
4. Work the syrup with a bench scraper or sturdy spatula, folding it over itself again and again until it turns opaque white, thickens and suddenly firms into a crumbly mass, 5 to 10 minutes.
5. Dust your hands and the counter with the powdered sugar, add the peppermint oil, and knead the fondant until smooth, creamy and evenly flavored, 3 to 5 minutes. Wrap tightly and let it rest at room temperature 1 hour.
6. Press the fondant evenly into the lined pan to a slab about 3/8 inch (1 cm) thick, smoothing the top. Lift it out and cut into bars about 1 1/4 x 5/8 inch (3 x 1.5 cm). Leave the bars uncovered on parchment until the surface feels dry and firm, about 2 hours.
7. Temper the dark chocolate: melt two-thirds of it over barely simmering water to 115°F (46°C), take off the heat, stir in the remaining chocolate until melted, and keep stirring until it cools to 88 to 90°F (31 to 32°C).
8. Dip each bar halfway into the tempered chocolate, let the excess drip off, and set on parchment. Let the chocolate set at cool room temperature until firm and glossy, 20 to 30 minutes.