Marbled Chocolate

1 + 1 / 4 cup white chocolate, grated
4 drops orange extract, almond, coconut, lemon ... It's your choice
Food coloring if you want color!

Grease and line a rectangular pan 28 x 18 inch parchment paper, letting it pass.
Melt white chocolate in a bain-marie.

Set aside and cool.

Melt the chocolate in a bain-marie.

Add 2 drops of extract in each preparation, or only one, as you want.
Mix well.

Pour the white chocolate in pan alternating with dark chocolate.
Move the pan slightly to spread the chocolate.

For a marbled effect, walk a skewer or fork zigzag into the mold.
Let harden.

Using the parchment paper, remove the chocolate from the mold.
Gently remove the paper.

Cut into squares with a sharp knife.

These chocolates will keep for up to one month in a tightly closed container in a cool, dry place or refrigerator if it's hot.