Bark Ingredients
8 oz. White Chocolate
8 oz. Dark Chocolate
2 oz. Crushed Candy Canes – About 1/4 Cup
Bark Method
Line 17 x 12 inch baking sheet with parchment-set aside.
Separately chop 6 oz. white chocolate and 6 oz. dark chocolate.
Keep remaining chocolate in pieces.
In a double-boiler, melt chopped white chocolate.
Add remaining white chocolate pieces – stir till tempered – equal temperature.
Pour over baking sheet.
Spread with offset spatula into a 10 inch square.
Allow to crystallize at room temperature for 10 minutes.
In a double-boiler, melt the dark chocolate.
Add remaining dark chocolate pieces – stir till tempered.
Spread the dark chocolate over the white chocolate, using an off-set spatula.
Sprinkle the candy cane pieces over the dark chocolate layer.
Refrigerate x 10 minutes.
Break into pieces.
Store in an airtight container for several weeks.
Yield – Makes 4 Gift Bags
