Marbled Chocolate-Peppermint Bark:
4 c. white chocolate melting wafers
¼ tsp. peppermint extract
26-to-30 miniature candy canes or 3 - 6-inch canes
1-½ c. dark chocolate melting wafers
Heat chocolate in metal bowl over a pot of simmering water, removing before fully melted and stirring to complete melting. Stir in peppermint extract and set aside. Lightly tap candy canes with flat side of meat mallet or hammer to break up. The larger the cane, the larger the resulting chunks. You now have one of two choices - or choose some of each! Combine broken candy canes with white chocolate or set aside for sprinkling over chocolate bark a little later.
Pour melted white chocolate onto clean, ungreased baking sheet, spreading thinly with silicone spatula. Tap pan on work surface to level chocolate and force out air bubbles. Set aside at room temperature.
Using same method and unwashed bowl as previously, melt dark chocolate. Pour randomly over white chocolate. Using knife or thin spatula, make large swirling motions through both layers of chocolate to achieve marbled effect; do not over-mix. Sprinkle broken and powdered candy canes over both layers of chocolate. Tap pan on work surface as before. Chill until completely hardened. Wearing latex gloves, break bark into randomly sized pieces. Refrigerate or freeze in airtight container.
|Tap to break wrapped candy canes|
|Melt wafers as recipe directs|
|Stir to complete melting; add extract|
|Add broken candy canes (Even better: sprinkle over bark later)|
|Spread thinly; set aside|
|Melt dark chocolate using earlier method and bowl|
|Pour dark chocolate randomly over partly set white chocolate|