Fresh Mint Chocolate Bark

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

• 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. 

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. 

Step four: Sprinkle over remaining chopped mint. 

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

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

💭 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. 

⏲️ 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. 

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