Makes 1 ½ pounds of bark
12 ounces good-quality dark chocolate (72% cacao), finely chopped
12 ounces good-quality white chocolate, finely chopped
¼ teaspoon peppermint extract
6 candy canes, crushed
Line a quarter sheet pan (9 inches by 12 inches) with parchment paper. Set aside.
Place 9 ounces of the dark chocolate in a bowl and set over a pan of simmering water. (Make sure the water isn’t simmering too vigorously and that it isn’t touching the bottom of the bowl.) Stir the chocolate occasionally until it’s completely melted. Remove the bowl from the pan. Add the remaining 3 ounces of dark chocolate and stir until completely melted.
Pour into the prepared pan and spread into an even layer. Set aside until chocolate sets up and is firm to the touch.
Once the dark chocolate is set, place the white chocolate in a bowl and set over a pan of simmering water. Stir the chocolate occasionally until it’s completely melted. Remove the bowl from the pan and stir in the peppermint extract and crushed candy canes. (You can reserve some of the candy to sprinkle on top, if you like.) Let the mixture cool slightly, so it doesn’t melt the dark chocolate when you pour it on top. Once sufficiently cooled but still spreadable, pour the white chocolate mixture evenly on top of the dark chocolate and spread to cover evenly.
Put the pan in the refrigerator until the peppermint bark is chilled and firm. Break into pieces and serve or store in the refrigerator.
