from Emily Cookson of The Daily at Butcher and Bee, Charleston, SC
16 ounces high-quality dark chocolate, finely chopped
½ cup coarsely chopped candy canes
4 ounces white chocolate, coarsely chopped
Line a baking sheet with parchment paper.
In a heat-proof bowl set over simmering water, melt 12 ounces of dark chocolate. Stir frequently for even melting. Remove from heat. Wipe bottom and sides of bowl to remove moisture.
In thirds, stir in remaining dark chocolate with a rubber spatula. Be sure each batch is thoroughly melted before adding more, and scrape down the sides as you stir. Note: This takes longer than you think! Be patient.
As the chocolate cools, it will slightly thicken and lighten in color. Test temperature with a candy thermometer. When it is 32 degrees Celsius, spread chocolate into a 12-inch circle on the parchment-lined baking sheet. Sprinkle top all over with candy cane bits and white chocolate. Gently press toppings into chocolate and set aside to firm up. To expedite process, bark could be placed in refrigerator for 30 minutes to cool and harden.
When ready to serve, break the bark into irregular pieces. Bark can be stored in an airtight container at room temperature for up to two weeks.
Note: Bark is extremely versatile; any preferred combination of dried fruits and nuts work beautifully, so experiment. (Pistachio and dried cherries is a nice alternative holiday option.)