Double Chocolate Peppermint Bark by Baker's Field Guide to Holiday Candy & Confections!

12 6-7 inch long red and white peppermint candy canes
1 pound couverture bittersweet or semisweet chocolate, finely chopped
1 pound couverture white chocolate, finely chopped

*Directions*

1. Line a jelly roll pan with aluminum foil, shiny side up, smoothing out any wrinkles, or line the pan with a piece of acetate.

2. Place candy canes in a heavy-duty zipper lock plastic bag, press out air, and seal bag. Crush candy canes with a rolling pin, alternately rolling and whacking candy until it is fairly uniformly crushed; aim for 1/4 inch pieces. If there is a lot of powdery residue, place candy in a strainer and shake out and discard powdery part (or save and stir into hot chocolate). You may also chop candy in a food processor fitted with a metal blade, pulsing on and off. It will make a racket, however.

3. Temper bittersweet chocolate according to the directions and spread in a thin, even layer (about 1/8 inch) all over the aluminum foil using an offset spatula. It doesn't have to be perfectly rectangular like the pan, as the candy will be broken up into random pieces. Place in refrigerator to firm while you temper the chocolate.

4. Spready tempered white chocolate in a thin, even layer over bittersweet chocolate. Immediately sprinkle chopped candy over white chocolate while it is still wet. Place bark in refrigerator until completely firm, about 20 minutes.

5. Peel off the aluminum foil. Break the bark into irregular pieces and enjoy!