Ingredients:

  • 12 oz (340g) semi-sweet dark chocolate (60% cacao), chopped
  • 1 tsp (2g) instant espresso powder
  • 0.25 tsp (1.25ml) pure peppermint oil
  • 0.125 tsp flaky sea salt
  • 8 oz (225g) high-quality white chocolate, chopped
  • 0.5 cup (60g) candy canes, crushed
  • 1 tsp (4g) red sanding sugar

Instructions:

  1. Line a large baking sheet with parchment paper. This ensures the bark releases easily once chilled.
  2. Place the 12 oz semi sweet dark chocolate in a heat proof bowl. Microwave in 30 second bursts, stirring between each, until glossy and completely liquid.
  3. Stir in the 1 tsp espresso powder, 0.25 tsp peppermint oil, and 0.125 tsp flaky sea salt.
  4. Pour the dark mixture onto the parchment and spread into a thin rectangle (about 1/4 inch thick) until even and smooth.
  5. Place the tray in the fridge for exactly 10 minutes until tacky but not rock hard.
  6. Melt the 8 oz white chocolate using the same 30 second microwave method until silky and pourable.
  7. Pour the white chocolate over the dark layer and use a knife to gently swirl the two together.
  8. Immediately sprinkle the 0.5 cup crushed candy canes and 1 tsp red sanding sugar over the top.
  9. Chill for at least 30 minutes until the bark is cold and shatters easily.
  10. Snap the bark into irregular, rustic pieces by hand.