Mint Bark Chocolates

Ingredients:

• 350 g milk chocolate, cut into pieces
• 1.5 tsp mint extract
• 450 g white chocolate, cut into pieces
• 3 candy canes or 12 mints, crushed

Preparation:

1. Place foil in a 23 x 33 cm rectangular baking dish, shiny side up, and smooth out any wrinkles. Pour 2.5 cm of water into the pan and place over low heat.
2. Place the milk chocolate in a heatproof bowl. Then place the bowl over a saucepan of simmering water, stirring constantly until the chocolate melts.
3. Add 3/4 teaspoon of mint extract to the chocolate, stir, then quickly pour into the prepared mold, smoothing the surface evenly. Remove any air bubbles. Let the mold sit at room temperature for 10 minutes, until the chocolate hardens slightly.
4. Meanwhile, melt the white chocolate in a double boiler. Stir in the remaining 3/4 teaspoon of peppermint extract; then pour it over the milk chocolate and smooth it out evenly. Sprinkle crushed candy canes on top, pressing them lightly into the surface of the chocolate. Let the chocolate sit at room temperature until hardened, about 1 hour. Remove the chocolate from the mold, remove the foil, and break into pieces.
5. Keep chocolates in a hermetically sealed container at room temperature for 2 weeks.