Ingredients:

  • 12 oz dark chocolate (70% cocoa)
  • 12 oz white chocolate (containing cocoa butter)
  • 0.5 cup peppermint candy canes, crushed

Instructions:

  1. Place candy canes in a heavy-duty freezer bag and crush with a rolling pin. Sift the mixture through a fine-mesh strainer, reserving the 'peppermint dust' and the larger 'jewel' pieces separately.
  2. Melt the dark chocolate using a double boiler method over barely simmering water until smooth. Pour onto a parchment-lined tray and spread to 1/4-inch thickness using an offset spatula.
  3. Allow the dark chocolate to sit at room temperature for 10–12 minutes until the surface appears matte but is not fully hardened. Lightly scuff the surface with a fork to help layers bond.
  4. Melt the white chocolate using the same double boiler method. Once smooth, stir in the reserved peppermint dust.
  5. Carefully pour the white chocolate over the dark chocolate layer. Spread gently to maintain distinct layers. Immediately sprinkle the larger peppermint pieces over the top.
  6. Allow the bark to set completely at room temperature for at least 1 hour before breaking into shards.