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!