1 lb (500 g) chopped bittersweet Daniel Le Chocolate Belge chocolate
8 drops peppermint oil
1 lb (500 g) chopped white chocolate
3/4 cup (175 mL) chopped candy canes
Line an 11 x 17-inch (28 x 43-cm) baking sheet with parchment paper. Adjust amounts for different sized cookie sheets. Set aside.
Melt bittersweet chocolate in a heavy pot on low heat, stirring constantly. Stir in 4 drops peppermint oil or more to taste.
Spread chocolate evenly onto the prepared sheet. Chill until set, about 1 hour.
Melt white chocolate in a heavy pot on low heat, stirring constantly. Stir in remaining four drops of peppermint oil, then add candy canes.
Spread white chocolate mixture over chilled dark chocolate, spreading to the edge of the pan. Chill until set, about 4 hours or overnight. Refrigerate until just before serving, then break into pieces and serve or package as gifts. Will keep in the refrigerator for 3 weeks.