Lemon Chocolate Bark - cooking recipe

Ingredients

8 ounces bittersweet chocolate, chopped
8 ounces white chocolate, chopped
4 lemons, zest of, candied
1 cup granulated sugar
1/4 teaspoon lemon extract or 1/4 teaspoon lemon oil
2 drops yellow food coloring (optional)

Preparation

Line a 13\"x9\" rimmed baking sheet with a smooth sheet of heavy duty aluminum foil.
To candy the lemon zest, in medium saucepan place 1 cup of water & 1 cup of granulated sugar, & bring to boil.
Add zest & cook, stirring occasionally, 20 minutes, or until water is yellowish & zest is translucent.
Drain water & spread candied zest on wax paper to dry several minutes, then coarsely chop zest.
In microwave OR in a double boiler, melt bittersweet chocolate, then pour on prepared baking sheet. Use spatula to spread chocolate in a thin layer, then place in refrigerator to set.
In microwave OR in a double boiler, melt white chocolate. Stir in lemon extract or oil, then, if desired, add several drops of yellow candy food coloring.
Pour white chocolate on top of dark chocolate & smooth into a thin layer.
While top layer is still wet, sprinkle chopped lemon zest on top & gently press into the chocolate.
Place tray in refrigerator to set.
When set, break into irregular pieces & serve.