PREPARATION

Line a cookie sheet with aluminum foil. Place milk chocolate and the white chocolate in separate microwave safe bowls. Microwave each bowl of chocolate separately in at medium power for one minute. Remove and stir thoroughly (about one minute). Microwave again at medium power for additional shorter intervals. Stir thoroughly after each interval until chocolate is melted.

Pour the melted milk or dark chocolate in a thin stream onto the aluminum foil, avoiding the edges of the pan. Note - the mixture will not cover the entire pan. Repeat the pouring with the melted white chocolate, and use a toothpick to marble the milk and white chocolate. Be careful not to dig in to the aluminum foil with the toothpick or to over-blend. Sprinkle the crushed candy canes or peppermints over the layer of melted chocolate, as evenly as possible. Tear off a single sheet of foil to cover the baking sheet. Place it directly on top of the mixture. Gently press down on the foil sheet to firmly mix the crushed candy canes in to the chocolate layer.

Refrigerate for 45 minutes. Remove from the refrigerator and break the bark into small pieces. Store in an airtight container.

More recipes, and information about Kuapa Kokoo and Divine Chocolate can be found at www.divinechocolateusa.com.

Divine Chocolate is the world's first farmer-owned Fair Trade Chocolate brand. Divine Chocolate is owned in part by the farmers of Kuapa Kokoo, a cocoa cooperative in Ghana. Divine Chocolate's mission is to improve the livelihood of smallholder cocoa producers in West Africa by establishing their own dynamic branded proposition in the UK and US chocolate markets