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Mint Chocolate

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This homemade Mint Chocolate 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. 

Be sure to try my Mint Chocolate Bark and Salted Chocolate Hazelnut Bark recipes next!

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

Mint Chocolate

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. 

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 Mint Chocolate (with photos)

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. 

Process image of melting the dark chocolate.
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. 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! 

Pouring the melted chocolate onto the lined tray and spreading it out.
Sprinkling the mint leaves on top of the chocolate.

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

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.

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

Mint Chocolate

Samantha Pickthall
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!
3.84 from 18 votes
Prep Time 10 minutes
Cook Time 5 minutes
Chill Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert, Slice, Snack
Cuisine American
Servings 5 people
Calories 242 kcal

Ingredients
 
 

  • 7 oz (200g) plain dark chocolate bar/block of choice, broken into squares
  • 1/2 cup 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

  • 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.

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!

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 🙂

3.84 from 18 votes (18 ratings without comment)

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