Peppermint bark

Finely chop 12 oz semi-sweet chocolate into small, even pieces so no lumps are left to burn while the rest melts; put in a medium heatproof bowl.

Microwave option: melt in 30-second increments at half power, stirring between, until mostly melted; residual heat finishes it.

Double boiler: bring a little over an inch of water in a medium pot to a simmer, not a rolling boil; the bowl must rest above the water without touching it.

Line an 8 by 8 inch pan with parchment paper (a 9 by 9 gives thinner bark; a sheet of parchment alone works too).

Melt the dark chocolate over the simmering water, stirring occasionally, and take it off the heat when mostly melted; the residual heat melts the rest.

Finely chop 16 oz white chocolate with a clean knife on a clean board and put in a heatproof bowl.

Pour the dark chocolate into the pan and spread in an even layer. (It is melted, not tempered.)

Chill 10 to 20 minutes until partially set, starting to lose its shine but not hard, so the layers bond.

Melt the white chocolate over the double boiler (or in the microwave at half power in 30-second increments), stirring regularly.

Crush seven candy canes in a bag with a rolling pin, leaving some larger pieces; measure out a third of a cup and keep the rest for the top.

Off the heat, stir half a teaspoon of peppermint extract and the third of a cup of crushed candy canes into the white chocolate.

If the dark layer has softened again, chill it two more minutes.

Pour the white chocolate over and smooth gently to the edges; shimmy to level. Sprinkle the remaining candy cane over the top.

Chill at least an hour, then cut into pieces with a sharp knife.