Line an 8x10-inch tin with baking paper, leaving a little hanging over the edges for easy removal later.

Melt the dark chocolate then stir in the peppermint extract. I recommend melting the chocolate over a double boiler to prevent burning, especially the white chocolate.

Pour the chocolate into your lined tin and spread it out evenly. Place in the freezer for 10 minutes to help it set quickly.

In the meantime, crush your candy canes into small pieces using the end of a heavy rolling pin or a food processor.

When the 10 minutes are up, remove the tin from the freezer. Melt the white chocolate and spread it over the dark chocolate layer.

Sprinkle over some of the candy cane pieces, while the white chocolate is still wet.

Return it to the freezer for a further 10-15 minutes, or until the chocolate has fully set. Alternatively, you can place it in the fridge for an hour or so.

Remove the chocolate bark from the tin and use your hands to break it up into rough chunks.