500g white couverture chocolate
200g red and white candy canes, chopped up plastic lollipop sticks
Place all the chocolate into a plastic heatproof bowl.
Melt the couverture at no more than 20 second intervals in the microwave, stirring in between the stages, until half of it has melted.
When half is melted, stir, without applying additional heat, until the remainder melts. If the chocolate
doesn’t melt completely, place back into the microwave for 5 seconds at a time until all of it has melted.
This process is a form of tempering; the temperature should be between 28˚C and 29˚C when chocolate is melted.
Using a piping bag, pipe the chocolate into different moulds, place the stick into the chocolate and when semi-set add the broken candy cane bits. When the chocolate is set remove from the mould.