100g chocolate (I used Lindt Excellence 78%)
3-4 Candy Canes
Fill a small saucepan with water and bring to simmer. Line a plate with baking paper.
In the meantime, roughly chop chocolate into small chunks and place into a ceramic or stainless steel heatproof bowl. Make sure it is large enough to sit on top of the saucepan without falling in.
Unwrap candy canes and place in a small snap lock bag and seal most of the way, leaving an opening to let air escape. Run a rolling pin over the snap lock bag crushing the candy canes into chunks.
*Snap lock bag isn't required but I find it stops the candy canes from ending up everywhere. You could try using a towel, nut milk bag or something similar to crush them in, as the candy canes have the tendency of busting through the snap lock bags.
Once this is done, place the chocolate bowl on top the saucepan of simmering water and turn down to lowest point (barely simmering). Continually stir the chocolate as it starts to melt.
Once all chocolate is melted, pour onto the plate with baking paper you prepared earlier. Be careful, the bowl will be hot!
Now sprinkle with your candy cane chunks. The amount you sprinkle is up to your liking. I used about 3 candy canes.
Place the chocolate in the fridge and allow to set. This shouldn't take longer than an hour, however I always just allow to set overnight. Once set, break into chunks- They are meant to be messy and irregular sizes so don't stress to make them look pretty.
* This recipe can be changed for all seasons by changing up the chocolate flavour and toppings. Some ideas are: White chocolate with Oreo chunks, Milk chocolate with mini pretzels, Milk chocolate with crunchy peanut butter or M&M's.. The list is endless!