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Double Chocolate Peppermint Bark

Source of Recipe


Adapted from "A Baker's Field Guide to Holiday Candy & Confections"






List of Ingredients



• 12 (6- to 7-inch-long) red and white peppermint candy canes
  
• 1 pound best-quality bittersweet or semisweet chocolate, finely chopped
  
• 1 pound best-quality white chocolate, finely chopped
  






Instructions



1. Line a jellyroll pan with aluminum foil, shiny-side up, smoothing out any wrinkles.
   
   
2. Place candy canes in a heavy-duty zipper-lock plastic bag, press out any air, and seal. Crush candy canes with a rolling pin, alternately rolling and whacking the candy until it is fairly uniformly crushed; aim for 1/4-inch pieces. Place candy in a strainer and shake out the powder; save for another use. You may also chop candy in a food processor fitted with a metal blade, pulsing on and off.
   
   
3. Temper the bittersweet chocolate by placing it in a 3-quart slow cooker on LOW for 40 to 60 minutes. Stir once or twice during the cooking time to ensure that the chocolate does not stick. Whisk the mixture vigorously when it's nearly melted. Pour the chocolate into a thin, even layer about 1/8-inch thick all over the aluminum foil using an offset spatula. Place in the refrigerator to firm up while you temper the white chocolate, using the same method as for the bittersweet. Be sure the slow cooker is completely dry. If there is any water, the white chocolate will seize and be unworkable.
   
   
4. When the white chocolate is tempered, spread in a thin layer over the bittersweet chocolate. Immediately sprinkle chopped candy over white chocolate while it is still wet. Place bark in refrigerator until completely firm, about 20 minutes.
   
   
5. Peel off aluminum foil and break into irregular pieces.
   
   Makes 2 pounds.