Peppermint chocolate bark

Simple and attractive, with an impressive blend of flavours and textures

Can be vegan (use dairy-free chocolate)

Original post (and pictures) here


100g dark chocolate with mint (~50% cocoa)

100g white chocolate

2 large candy canes, crushed


1. Melt the dark chocolate and spread over the base of a loaf tin lined with aluminium foil. Set in the refrigerator for at least 30 minutes.

2. Melt the white chocolate and spread over the dark chocolate. Sprinkle the crushed candy cane mixture over the top. Return to the refrigerator and set for at least 1 hour.

3. Break the bark into rough pieces.