Chocolate bar with mint candies

Ingredients:

• 450 g dark chocolate, chopped into 1 cm pieces.
• 1 teaspoon peppermint extract
• 110 g white chocolate, chopped into 1 cm pieces.
• 1/2 cup mini chocolate-covered mints, coarsely chopped
• 0.5 cup crushed red and white mint candies (canes or sweets)

Preparation:

1. Line a 9 x 13-inch baking pan with foil, shiny side up; smooth out any creases.
2. In a saucepan, heat 1 inch (2.5 cm) of water over low heat until steaming. Place half the dark chocolate in a heatproof bowl. Place the bowl over a saucepan of simmering water (the bottom should not touch the water) and heat, stirring, until most of the chocolate has melted. Remove the bowl from the saucepan; keep the simmering water over low heat. Gradually add the remaining dark chocolate to the bowl, a few pieces at a time, until completely melted. If necessary, return the bowl to the saucepan for 5-10 seconds at a time to melt the chocolate. Don't rush this step; it may take up to 10 minutes for the chocolate to melt.
3. Wipe away any steam from the bottom of the bowl. Add 3/4 teaspoon of peppermint extract to the chocolate, then quickly pour it into the prepared baking pan and spread it into an even layer. Tap the bottom of the pan on the counter to release any air bubbles. Set aside.
4. Meanwhile, place all the white chocolate in a large heatproof bowl and melt it over a double boiler; wipe the bottom of the bowl clean. Add the remaining 1/4 teaspoon of peppermint extract.
5. Spoon 1 tablespoon of white chocolate over the dark chocolate. Run a toothpick through the chocolate to create swirls and streaks for a marbled effect. Immediately sprinkle with chopped candies, gently pressing them into the chocolate. Let the chocolate set at room temperature for about 1 hour. Remove the chocolate from the mold by pulling on the foil and break it into pieces. Store in a tightly sealed container at room temperature for up to 2 weeks..