Chocolate Peppermint Bark

Ingredients:
crushed candy canes, to yield about 2 cups
2 pounds tempered dark chocolate
2 pounds white chocolate
peppermint flavorings, optional

Preparing the bark:
Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller.

Spread melted and tempered dark chocolate onto cookie sheet lined with parchment or waxed paper (or onto marble serving slab).

Melt the white chocolate in a double boiler. Combine about 1 cup of candy cane chunks with white chocolate (add peppermint flavoring at this point if desired.) Spread over the top of the dark chocolate, being careful not to mix the two chocolates (if the dark chocolate hasn't set up enough). Sprinkle reserved candy cane chunks over the top of the bark, and press down gently so that when the bark sets up, the candy canes are visible but not loose on the top of the bark.

Place in the refrigerator for 45 minutes or until firm. If bark was made on cookie sheet, remove from cookie sheet and break into pieces, like peanut brittle.

Makes about 4 pounds of candy