Fresh Mint Chocolate Bark
*This post may contain Amazon Associate Affiliate links. Read more »
This homemade Fresh Mint Chocolate Bark Recipe is created with 2 ingredients, fresh peppermint herbs, and dark chocolate bars. Using fresh mint instead of mint essence or extract offers a more authentic mint flavor to this dark chocolate bark!
Fresh Mint Chocolate Bark Recipe
This mint chocolate is made with fresh mint leaves instead of mint essence and sets in the fridge for under 1 hour for a quick chocolate snack!
I have to give the credit to my Mum who suggested using our homegrown mint leaves. They’re growing like wildfire at the moment and we both just love the classic chocolate and mint combination.
Much like my Frozen Yogurt Bars, it introduces an intriguing and unexpected twist to the beloved tradition of chocolate bark.
You may be wondering if the texture of the chopped mint leaves being mixed through the melted dark chocolate will result in a “leafy texture”? I’m happy to report that it does not.
Essential Ingredients
The essential ingredients listed below are affiliate links on Amazon so you can easily find and see the exact products I recommend for creating this fresh mint chocolate recipe!
Must Have Tools
For making this recipe, it’s essential to have these Amazon affiliate tools at your disposal.
Ingredient Notes & Substitutions
- Dark chocolate block: Use your favorite plain dark chocolate block. I usually use Cadbury’s dark chocolate baking block or one from Lindt. I can also try milk chocolate!
- Fresh mint leaves: If you have the herb mint growing in your garden or someone you know does, use the homegrown mint. Or pick up a bunch of fresh mint from your supermarket or local fruit and vegetable shop.
How to make mint chocolate with mint leaves
There is a full and detailed recipe card at the bottom of this post.
Step one: Prepare a double boiler with a heat-proof mixing bowl over simmering water. Add chocolate to the bowl and gently melt over low-medium heat, stirring occasionally. Once melted and smooth, turn off the heat.
Step two: Add half the chopped mint leaves to the melted chocolate and mix until well combined.
Step three: Carefully pour chocolate onto the lined tray in a small round. Take a spatula or spoon and gently spread the chocolate out to 3-5mm thick or until desired thickness. Sprinkle over the remaining chopped mint.
Step four: Transfer to the refrigerator and set for 30 minutes – 1 hour or until chocolate has completely hardened. Cut bark into shards with a sharp knife. Serve and enjoy!
What’s the difference between chocolate mint and regular mint?
Chocolate mint is a variety of mint that has a subtle chocolate aroma, similar to peppermint patties, while regular mint, such as spearmint, has a more traditional minty flavor without the chocolate notes. This recipe uses regular peppermint leaves, which add a fresh and clean taste to the chocolate bark.
What to do with fresh mint?
Fresh mint can be used in a variety of ways, from flavoring drinks like mojitos and mint tea to enhancing dishes such as salads, sauces, and desserts. It’s also great for making mint-infused water or adding a fresh garnish to meals and beverages.
Expert Tips
- Gently melt the chocolate: In a double boiler on the stovetop as opposed to melting it in the microwave where it can easily burn.
- No water droplets: It would be best if you dried your mint leaves first from any water droplets. Use a paper towel to dab them dry until no water remains. When water gets into melted chocolate, it will cause it to seize and harden into lumps.
- Use a flat baking sheet: To spread your chocolate out onto.
Storage Instructions
- Store: Keep mint chocolate bark in an airtight container in the refrigerator for up to 10 days.
- Freeze: Wrap each piece securely in cling film, then in foil. Place these in an airtight container and freeze for up to 2-3 months. The double wrapping helps prevent chocolate discoloration, known as bloom.
- Thaw: To enjoy after freezing, transfer the container or pieces from the freezer to the refrigerator, letting the bark come to fridge temperature.
Best Mint Chocolate Recipes
If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x
Fresh Mint Chocolate Bark
Ingredients
Method
- Line a medium-sized flat baking tray with parchment paper, and set aside.
- Prepare a double boiler with a heat-proof mixing bowl over simmering water.
- Add chocolate to the bowl and gently melt over low-medium heat, stirring occasionally.
- Once melted and smooth, turn off the heat.
- Add half the chopped mint leaves to the melted chocolate and mix until well combined.
- Carefully pour chocolate onto the lined tray in a small round.
- Take a spatula or spoon and gently spread the chocolate out to 3-5mm thick or until desired thickness.
- Sprinkle over remaining chopped mint.
- Transfer to the refrigerator and set for 30 minutes – 1 hour or until chocolate has completely hardened.
- Remove and set at room temperature for 5 minutes to slightly soften, this makes it easier to cut the bark so it doesn’t crack into tiny pieces.
- Cut bark into shards with a sharp knife.
- Serve and enjoy!
Nutrition
Notes
- Store: Keep mint chocolate bark in an airtight container in the refrigerator for up to 10 days.
- Freeze: Wrap each piece securely in cling film, then in foil. Place these in an airtight container and freeze for up to 2-3 months. The double wrapping helps prevent chocolate discoloration, known as bloom.
- Thaw: To enjoy after freezing, transfer the container or pieces from the freezer to the refrigerator, letting the bark come to fridge temperature.
Hi! How minty would you say this tastes? Is it necessary to add a small amount of mint extract as well to make it taste like an Andes or peppermint patty mint candy? Thanks!
Hi Tanya! Great question, the mint flavor in this bark is quite mild and fresh, more herbal than candy-like. If you’re aiming for that classic Andes or peppermint patty flavor, I’d recommend adding 1/8 to 1/4 teaspoon of peppermint extract to the melted chocolate along with the mint leaves. That little boost will give it that sweet, cooling mint kick without overpowering the chocolate. Hope you enjoy it! Sam 🙂
Does this work if you use molds to shape the chocolate?
What about milk chocolate?
Hi Tamara, I haven’t made this bark in chocolate molds but I don’t see why it wouldn’t work, in fact, I think it would be a great idea! Yes, you can use milk chocolate 🙂
can this be frozen and for how long?
Hi Lynne, yes you certainly can. I recommend to wrap each piece of bark in parchment paper or cling film and then wrap in foil. Then store in an airtight container and pop it in the freezer for up to 2-3 months. It’s best to wrap them tight and as secure as possible without breaking them, in the two layers of wrapping. This is to prevent discolouration (blooming) of the chocolate when frozen and thawing. To thaw, remove your container from the freezer and into the refrigerator to thaw. I hope this helps 🙂
How long can these be stored at room temperature?
Hi Shreya, this can be stored at room temperature between 1 week – 10 days. However, because it’s chocolate, it can start to softened and even melt if the room is too humid/warm, so be sure to keep an eye on that. If it does softened too much or begin to melt, it won’t last too long. I also like to keep it in the fridge to keep it solid. Then if it’s to be served to people, you could remove it from the fridge and have it out at room temp for a couple of hours, also being sure it doesn’t melt. Hope that helps 🙂