4 Holiday Candy Cane
12 cookie biscuits, each cut in 4
2 cups (330g) Artisan White Chocolate Baking Drops
15g Artisan Dark Chocolate Baking Drops
In a bowl, melt 1 cup (165g) of white chocolate in a microwave, 30 second-intervals. Be careful not to burn the chocolate!
Add the rest of the chocolate and whisk until everything is melted. If the chocolate is not well melted, heat it back for a couple of seconds in the microwave. However, the batter mix should not be warmer than body temperature when you put a drop on your inner wrist.
In a 8 x 8 square baking pan, put some parchment paper and pour half of the white chocolate, then quickly add the cookie pieces and pour the rest of the white chocolate on top of it. Quickly smooth the chocolate to fill the spaces left by the cookie pieces.
In another bowl, slightly melt the dark chocolate but keep some unmelted chocolate pieces. Stir until smooth and pour quickly on the white chocolate mix to create a pattern. Add some candy cane pieces on the top.
Put in the fridge for a few minutes to harden the chocolate.