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.
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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 that are growing like wildfire at the moment and we both just love the classic chocolate and mint combination.
Quick chocolate bark makes 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” when you eat it but 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 Chocolate & Peanut Butter Crisp Bark, Salted Chocolate Hazelnut Bark, and Frozen Coconut Yoghurt Bark.
For a festive flair, this multi-layered Peppermint Chocolate Bark is amazing as well as this fun and colorful Easter Bark.
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.
1) 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.
2) Add half the chopped mint leaves to the melted chocolate and mix until well combined.
3) 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.
4) Sprinkle over remaining chopped mint.
5) Transfer to the refrigerator and set for 30 minutes - 1 hour or until chocolate has completely hardened.
6) Cut bark into shards with a sharp knife. Serve and enjoy!
Tips For Recipe Success
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.
How To Store, Freeze & Thaw
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
Recipe Card
Fresh Mint Chocolate Bark Recipe
Ingredients
- 200 g plain dark chocolate block of choice, broken into squares
- ½ 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!
lynne says
can this be frozen and for how long?
Samantha says
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 🙂
Shreya says
How long can these be stored at room temperature?
Samantha says
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 🙂