- 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.
