Ingredients:

  • 12 oz high-quality bittersweet chocolate (60% cacao or higher), chopped
  • 12 oz high-quality white chocolate (containing cocoa butter), chopped
  • 1 tsp pure peppermint extract, divided
  • 0.5 cup crushed candy canes, sifted to remove dust

Instructions:

  1. Melt 12 oz bittersweet chocolate using a double boiler over simmering water. Ensure no steam or water touches the chocolate, or it will seize.
  2. Stir in 0.5 tsp peppermint extract until the mixture is glossy and silky.
  3. Pour the chocolate onto a parchment lined baking sheet and spread to 1/4 inch thickness.
  4. Let it sit at room temperature for 10 minutes, then refrigerate for 5 minutes until tacky to the touch.
  5. Melt 12 oz white chocolate in a clean bowl over the same simmering water.
  6. Stir in the remaining 0.5 tsp peppermint extract until fully incorporated and velvety.
  7. Let the white chocolate cool slightly for 2 minutes so it doesn't melt the bottom layer instantly.
  8. Pour the white chocolate over the dark layer, spreading gently with an offset spatula.
  9. Immediately sprinkle 0.5 cup crushed candy canes over the wet white chocolate.
  10. Press the candy pieces down very lightly with your palms until they are nestled into the surface.
  11. Refrigerate for at least 30 minutes until completely hard and brittle.
  12. Break into shards by hand or use a sharp knife for clean, geometric edges.