Peppermint Bark or Candy Cane Chocolate

This is a fantastic recipe for a minty chocolate treat perfect as an alternative to After Dinner Mints and a brilliant nibble to enjoy with a Hot Chocolate on a snuggly winter afternoon.

(sorry for the awful picture)

300g of white chocolate (this must contain cocoa butter, check the ingredients)
100g of Dark Chocolate 60% cocoa
3tbsp of double cream
4 Peppermint Candy Canes
Greasproof paper

Place a sheet of greaseproof paper on a baking tray. Crush up the candy canes into fine pieces and cover (the air will make them sticky if left uncovered). Break up 150g of the white chocolate and place in a bowl over a saucepan with a couple of inches of water in it (do not let the base of the bowl touch the water). Heat gently until the chocolate starts to melt then remove the saucepan from the heat and stir through until all the chocolate has melted.
Spoon the chocolate out onto the greaseproof paper and aim to make an approx 20cm x 15cm rectangle by smoothing the chocolate out, spoon half the candy cane pieces across the top of the chocolate. Once done place in the fridge for 15mins (or until firm).
Next break your dark chocolate up into a bowl and add the cream, heat again whilst stirring until all chocolate has melted. The mixture should be smooth and shiny, but careful it doesn't go over and start to look grainy and oily or you will have to discard and start again. Allow to cool for a couple of minutes before pouring over the white chocolate rectangle and leaving to cool in the fridge for a further 15mins.
Repeat the method above for the remaining 150g white chocolate and leave to cool for a final 15minutes before slicing.
Trim of the edges so the edges are even and either slice into chunks or into bars I made two bars and wrapped them in cellophane. If placing them in an airtight container you might want to layer them with greasproof paper to stop them from sticking together.
Stored in a cool place this will last for up to two weeks.