Cooking Instructions
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Step 1
Line a 8x8 square baking pan with foil. Leave some excess hanging over the edge.
Step 2
In a microwave or over a double boiler, melt 6 ounces of the
Dark Chocolate (170 g)
in a heat proof bowl. Once melted, stir in
Butter (30 g)
.
Step 3
Pour into baking pan and spread evenly with the back of a spoon or off-set spatula until the chocolate coats the pan. Place in fridge for 30 minutes until chocolate hardens.
Step 4
In a microwave or over a double boiler, melt
White Chocolate (85 g)
and 3 ounces of the
Dark Chocolate (85 g)
in a heat proof bowl.
Step 5
Pour over the hardened layer of chocolate. Spread evenly with back of a spoon. Sprinkle with
Candy Canes (5 pieces)
and refrigerate until hardened (30 minutes).
Step 6
Using the excess foil, lift out of the pan. Fold back foil and lift out the bark. Break with your hands or cut with a knife.
