Dark Chocolate Peppermint Bark

0 Line a cookie sheet with parchment paper and set aside
1 Using a double broiler, and making sure the top pot doesn't touch the water, melt 2/3  of your dark chocolate in very low temperature (between 110 and 115 F). Remove chocolate from heat and add remaining chocolate, bringing the temperature down between 88 to 90 F, stirring until completely melted. Add peppermint and stir
2 Using the same process, melt 2/3 of your white chocolate in temperatures between 110 and 115 F. Remove from heat and add remaining chocolate, bringing temperature down between 82 and 84 F, and stirring until completely melted. Add green food coloring until reraching desired shade of green
3 Pour dark chocolate over prepared baking sheet and spread into an even layer with the back of a spoon or an offset spatula. Add dollops of green colored chocolate and make swirls with a toothpick or a butter knife. Tap the cookie sheet against the counter a few times so the chocolate spreads evenly (watch video below for more detail)
4 Freeze for 30 minutes or until completely set. Break into pieces and store in an airtight container at room temperature for up to 2 weeks