Hand Crafted Peppermint Bark

YIELD: Approx. 1.25lb (600g)

LEVEL OF DIFFICULTY: Easy to intermediate


1. Line baking sheet with parchment paper; set aside.

2. Temper both chocolates separately.

3. Pour dark chocolate over prepared baking sheet; using offset spatula, spread evenly to edges of pan. Refrigerate until chocolate sets, 3 to 4 minutes.

4. Pour white chocolate over dark chocolate; using clean offset spatula, spread evenly over dark chocolate layer.

5. Sprinkle with candy canes. Refrigerate until white chocolate sets, approximately 5 minutes.

6. Break bark into pieces. You can prepare this recipe with any flavour of Lindt chocolate Couveture.