Ingredients:
- 10 oz bittersweet chocolate (60% cacao or higher), finely chopped
- 0.25 tsp pure peppermint oil
- 8 oz high-quality white chocolate, finely chopped
- 0.5 cup crushed candy canes
- 0.5 tsp flaky sea salt
Instructions:
- Line a large baking sheet with parchment paper. Ensure it lies completely flat so the chocolate doesn't pool in one corner.
- Chop the chocolate. Finely mince both the bittersweet and white chocolates into uniform bits. Note: Small pieces melt faster and more evenly, preventing the edges from burning while the center is still solid.
- Setup the double boiler. Fill a saucepan with 1 inch of water and bring to a simmer. Place a dry glass bowl over the top, making sure the bottom doesn't touch the water.
- Melt the dark base. Add 8 oz of the bittersweet chocolate to the bowl. Stir constantly until the mixture is glossy and smooth.
- Tempering step. Remove the bowl from heat and stir in the remaining 2 oz of bittersweet chocolate and the peppermint oil. Continue stirring until the last lump vanishes.
- Spread the base. Pour the dark chocolate onto the parchment and use an offset spatula to spread it into a 1/4 inch thick rectangle.
- Melt the white layer. Clean your tools (ensure they are 100% dry!) and repeat the melting process with the white chocolate until it flows like warm honey.
- The marble effect. Drop spoonfuls of the white chocolate onto the dark base. Use a toothpick or knife to swirl them together in a figure eight motion.
- Garnish and set. Immediately sprinkle the crushed candy canes and sea salt over the wet surface. Note: You want the toppings to sink in just slightly so they stay attached.
- Final chill. Let the bark sit at room temperature for 30 mins, then transfer to the fridge for 15 mins until the surface is hard and matte.