Mint Chocolate Bars (Break-Apart)
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Indulge in these homemade Mint Chocolate Bars crafted with natural cacao butter wafers, cocoa powder and infused with peppermint oil. Combining the richness of dark chocolate with a refreshing minty flavor, these break-apart chocolate blocks are perfect for as an after-dinner mint! Easy to make and irresistibly delicious!
Mint Chocolate Bars Recipe
Have you ever made your own bars of chocolate at home? If not, you’re in for a treat with these homemade mint chocolate bars!
Crafted from natural cacao butter wafers and rich cocoa powder, sweetened with pure maple syrup and exquisitely infused with peppermint oil. All you need is a couple of silicone molds and these bars are surprisingly easy to make!
The seamless blend of deep, dark chocolate richness with the invigorating zing of mint makes these chocolate blocks an ideal choice for an after-dinner treat.
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 mint chocolate bars!
Must Have Tools
For making this recipe, it’s essential to have these Amazon affiliate tools at your disposal.
Can I use different types of molds for these chocolate bars?
Yes, you can use various types of molds to make these mint chocolate bars, not just the silicone break-apart chocolate block molds mentioned. Silicone molds come in many shapes and sizes, offering flexibility and easy release of the chocolate.
If you prefer a specific shape or design, feel free to experiment with different molds. Just ensure they are silicone, specifically designed for chocolate making.
Can I use peppermint extract instead of peppermint oil?
It’s recommended to use peppermint oil rather than peppermint extract when making homemade chocolate. Peppermint oil is more concentrated and better suited for mixing with chocolate, as it does not contain water.
Water in peppermint extract can cause the chocolate to seize, leading to a grainy texture. Peppermint oil ensures a smooth incorporation into the chocolate while delivering a strong, clean mint flavor.
Expert Tips
- Temperature Control: Maintaining a gentle heat while melting cacao butter is crucial to avoid burning. Overheating can cause the chocolate to seize.
- Consistency Check: Ensure the mixture is completely smooth before pouring into molds. Any lumps can affect the texture of your chocolate bars.
- Peppermint Oil vs. Extract: Use peppermint oil, as it is more potent and better suited for chocolates than peppermint extract, which may contain water that can cause the chocolate to seize.
Can I use a different type of sweetener instead of maple syrup?
Yes, you can substitute maple syrup with an equivalent amount of honey or agave syrup. However, keep in mind that each sweetener may slightly alter the flavor and texture of the final product.
How to store chocolate mint bars
Store: Place the chocolate blocks in an airtight container and store in the refrigerator for up to 2 weeks.
Freeze: Wrap the chocolate bars individually in plastic wrap and place them in a freezer-safe bag or container. They can be frozen for up to 3 months. While freezing may cause slight changes in color, the taste will remain unaffected. Wrapping them individually protects the bars from freezer burn.
Thaw: These chocolate bars can be eaten straight from the freezer or thawed in the refrigerator overnight for a softer texture.
Best Mint Chocolate Recipes
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Mint Chocolate Bars (Break-Apart)
Equipment
- 3 silicone break-apart chocolate molds
Ingredients
- 1 cup (130g / 4.6 oz.) cacao butter wafers or chunks
- 1 cup unsweetened cocoa powder
- 2 Tbsp pure maple syrup
- 6-8 drops food grade peppermint oil, no extract, see notes
Instructions
- Prepare Molds: Place your silicone chocolate molds on a flat tray to ensure they are stable and ready for use. This tray will make it easier to transfer the molds from the kitchen counter to the refrigerator.
- Set Up Double Boiler: Prepare a double boiler by placing a heatproof mixing bowl over a pot of simmering water.
- Melt Cacao Butter: Add cacao butter wafers to the bowl and gently melt over low-medium heat, stirring occasionally until completely melted.
- Sift Cocoa Powder: After the cacao butter is melted, turn off the heat. Sift the cocoa powder into a separate bowl to remove any lumps.
- Add Cocoa Powder: Gradually whisk the sifted cocoa powder into the melted cacao butter, ensuring the mixture is smooth and lump-free.
- Incorporate Maple Syrup and Peppermint Oil: Add maple syrup and peppermint oil to the mixture. Using less or more drops of oil to your liking. Whisk until everything is well combined. It will thicken slightly.
- Prepare for Pouring: Pour the chocolate mixture into a heatproof measuring or pouring jug.
- Fill Molds: Carefully and slowly pour the chocolate into the molds, filling them up to the inner brim to prevent spilling. If there is leftover mixture, it can be used in subsequent batches.
- Refrigerate to Set: Place the tray with the filled molds into the refrigerator and allow the chocolate to set completely, about 30 minutes – 1 hour, depending on the thickness of the bars.
- Unmold Chocolate: Once set, remove the molds from the refrigerator. Gently peel the silicone mold away from the chocolate bars.
- Store: Place the chocolate blocks in an airtight container and store in the refrigerator for up to 2 weeks.
Notes
- Peppermint Oil vs. Extract: Use oil based peppermint essential oil, as it is better suited for chocolates than peppermint extract, which may contain water that can cause the chocolate to seize.
- Freeze: Wrap the chocolate bars individually in plastic wrap and place them in a freezer-safe bag or container. They can be frozen for up to 3 months. While freezing may cause slight changes in color, the taste will remain unaffected. Wrapping them individually protects the bars from freezer burn.
- Thaw: These chocolate bars can be eaten straight from the freezer or thawed in the refrigerator overnight for a softer texture.
Nutrition
