Dark Chocolate Mint Crisp Bar Recipes

CHOCOLATE MINT CRISPS

Steps:

• In a heavy saucepan, combine the brown sugar, butter and water. Cook and stir over low heat until butter is melted and mixture is smooth. Remove from the heat; stir in chocolate chips until melted., Transfer to a bowl. Let stand for 10 minutes. With mixer on high speed, add eggs one at a time, beating well after each addition. Combine the flour, baking soda and salt; add to chocolate mixture, beating on low until blended. Cover and refrigerate for 8 hours or overnight. , Roll dough into 1-in. balls. Place 3 in. apart on lightly greased baking sheets. Bake at 350° for 11-13 minutes or until edges are set and tops are puffed and cracked (cookies will become crisp after cooling). , Immediately top each cookie with a mint. Let stand for 1-2 minutes; spread over cookie. Remove to wire racks; let stand until chocolate is set and cookies are cooled.

DARK CHOCOLATE MINT CRISP BAR

Steps:

• The amount of chocolate and buckwheat you need will depend on the total cavity capacity of the mould you're using. In this case I need 300g to fill my moulds. You may need to adjust this recipe using the ratios above to suit the mould you're using.
• Temper the chocolate using the method outline in this video on how to temper chocolate.
• Mix both ingredients together and distribute into the mould you're using.
• Tap the mould to remove air bubbles.
• Set in the fridge 10 minutes, allow to sit at room temp 10 minutes - overnight and then pop out of the mould.

CHOCOLATE PEPPERMINT SNAPS

Steps:

• Melt the chocolate in a heatproof bowl set over a pan of barely simmering water. Line a large baking tray with baking parchment and mix the sugar with the peppermint essence. When the chocolate has melted, cool for 1 min, mix with the sugar, then pour into the tray. Spread to a very thin layer and chill until completely firm. Snap into shards to serve. Perfect as a garnish for puddings or with an after-dinner coffee.