Fresh Mint Chocolate Bark

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This homemade Fresh Mint Chocolate Bark is created with 2-ingredients, fresh mint herbs, and dark chocolate. Using fresh mint instead of mint essence or extract offers a more authentic mint flavor to this dark chocolate bark. 

Overhead image of mint chocolate bark sliced up ready to serve.

A mint chocolate bark made with fresh mint leaves instead of mint essence.

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.

Like my Chocolate & Peanut Butter Crisp Bark, quick chocolate bark recipes make for an easy but rich chocolate snack or dessert.

The fresh mint herb leaves take plain dark chocolate to the next level. Simple to make and even better to enjoy. 

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. 

🍫 Why You Will Love This Recipe

  • Fresh mint leaves are chopped and mixed through melted dark chocolate and spread out into bark thickness. 
  • Zero mint essence is needed. 
  • Use up your growing mint leaves from the garden into a classic mint chocolate bark.  

If you think chocolate bark recipes are a great recipe idea, try my scrumptious, Salted Chocolate Hazelnut Bark, and Peppermint Chocolate Bark.

Also, give my simple Chocolate Almond Clusters a try — they’re a delightful and festive edible gift option!

For a festive Easter flair, this fun and colorful Easter Bark is perfect!

📋 Ingredient Notes & Substitutions

The individual ingredients needed to make this fresh mint chocolate bark recipe
  • 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 Fresh Mint Chocolate Bark

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. 

Process image of melting the dark chocolate.

Step two: Add half the chopped mint leaves to the melted chocolate and mix until well combined. 

Chopping the fresh mint leaves and mixing half through the melted chocolate

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. 

Pouring the melted chocolate onto the lined tray and spreading it out.

Step four: Sprinkle over remaining chopped mint. 

Transfer to the refrigerator and set for 30 minutes – 1 hour or until chocolate has completely hardened. 

Sprinkling the mint leaves on top of the chocolate.

Step six: Cut bark into shards with a sharp knife. Serve and enjoy! 

Close up image of the mint chocolate bark showing the fresh mint leaves and texture.

💭 Expert Tips

  • Use a plain dark chocolate block of your choosing. Cadbury or Lindt works great. 
  • Use homegrown fresh mint leaves or pick up a bunch from your supermarket or local fruit and vegetable shop. 
  • Ensure there are no water droplets on your mint leaves. You must dry them off using a paper towel 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 or tray to spread your chocolate out onto. 
  • Spread your melted chocolate out into a rectangle or circle until you have a thickness of about 3mm-5mm. This doesn’t have to be accurate. Or spread it out to your desired thickness. 
Macro image of one slice of the chocolate bark ready to enjoy.

⏲️ Storage Instructions

Store fresh mint chocolate bark in an airtight container, refrigerated, for 1 week – 10 days. 

Freeze mint chocolate bark by wrapping each piece of bark in parchment paper or cling film and then wrap in foil.

Place in an airtight container and pop it in the freezer for up to 2-3 months.

It’s best to wrap them tightly and as secure as possible without breaking them, in the two layers of wrapping. This is to prevent discoloration of the chocolate which is known as chocolate bloom. 

To thaw mint chocolate bark, remove your container from the freezer and into the refrigerator until the bark is at refrigerator temperature. 

🥄 Related 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 Featured Image

Fresh Mint Chocolate Bark Recipe

Samantha Pickthall
Fresh Mint Chocolate Bark created with 2-ingredients, mint leaves and melted dark chocolate. Sets in the fridge under 1 hour for a quick chocolate snack!
3.78 from 9 votes
Prep Time 10 minutes
Cook Time 5 minutes
Chill Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert, Slice, Snack
Servings 5 people
Calories 242 kcal

Ingredients
  

  • 200 g plain dark chocolate block of choice, broken into squares
  • 1/2 cup 10g loosely packed fresh mint leaves, roughly chopped

Instructions
 

  • 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!

Notes

Use a plain dark chocolate block of your choosing. Cadbury or Lindt works great.
Use homegrown fresh mint leaves or pick up a bunch from your supermarket or local fruit and vegetable shop.
Ensure there are no water droplets on your mint leaves. You must dry them off using a paper towel 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 or tray to spread your chocolate out onto.
Spread your melted chocolate out into a rectangle or circle until you have a thickness of about 3mm-5mm. This doesn’t have to be accurate. Or spread it out to your desired thickness.
Store fresh mint chocolate bark in an airtight container, refrigerated, for 1 week – 10 days.
Freeze mint chocolate bark by wrapping each piece of bark in parchment paper or cling film and then wrap in foil. Place in an airtight container and pop it in the freezer for up to 2-3 months. It’s best to wrap them tightly and as secure as possible without breaking them, in the two layers of wrapping. This is to prevent discoloration of the chocolate which is known as chocolate bloom.
To thaw mint chocolate bark, remove your container from the freezer and into the refrigerator until the bark is at refrigerator temperature.

Nutrition

Calories: 242kcalCarbohydrates: 19gProtein: 3gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 1mgSodium: 9mgPotassium: 312mgFiber: 5gSugar: 10gVitamin A: 207IUVitamin C: 1mgCalcium: 40mgIron: 5mg
Keyword chocolate bark, chocolate chip, fresh mint, mint leaves
Tried this recipe? Let us know how it was!

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6 Comments

    1. 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 🙂

    1. 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 🙂

    1. 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 🙂

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