- 6 ounces high-quality dark chocolate, chopped into 1/2-inch pieces
- 1 scant teaspoon peppermint extract
- 1/2 pound good-quality white chocolate, chopped into 1/2-inch pieces
- 2 candy canes, crushed
- Line a small baking sheet or dish with aluminum foil, shiny side up. Heat one inch of water in a sauce pan over low heat until steaming.
- Put all but 1/3 cup of the dark chocolate in a glass bowl. Set the bowl over the pan of steaming water, but do not let the bowl touch the water. Stir until 1/3 of the chocolate is melted.
- Remove the bowl from the saucepan (keep the steaming water over low heat) and gradually stir in the remaining 1/3 cup dark chocolate into the melted chocolate. Keep adding a few pieces of chocolate at a time, continuing to stir until it’s all melted.
- If needed, return the bowl to the saucepan for 5-10 seconds at a time, to help the chocolate fully melt. Don’t rush this! It can take about ten minutes to melt your chocolate.
- Wipe off any moisture from the bottom of the bowl and add a scant 1/2 teaspoon peppermint extract into the chocolate. Quickly pour the chocolate into the prepared baking sheet/dish and spread to an even layer. Tap the dish against the counter to remove any air bubbles. Set aside at room temperature to firm, about 10 minutes.
- Meanwhile, put all but 1/2 cup of the white chocolate in a large glass bowl and repeating the same melting process over the steaming water. Remove the moisture from the bottom of the bowl and add the remaining 1/2 scant teaspoon of peppermint extract.
- Pour the white chocolate over the dark chocolate and spread in an even layer.
- Immediately sprinkle with the crushed candy canes, gently pressing them into the white chocolate. Allow to firm at room temperature, about one hour.
- Break the bark into pieces and store in an air-tight container for up to two weeks. ENJOY!
- Prep Time: 45 minutes