Chocolate Bark, I have had enough of this, said no one ever!!
How genius is this, mint chocolate bark made with fresh mint leaves instead of mint essence, YES!!! Giving all the credit to my Mum who suggested using our homegrown mint leaves that are growing like wildfire at the moment. So to get creative and use some up, we both just love the classic chocolate and mint combo and I had chocolate bark on my mind for a new recipe. That’s when Mum said to use the fresh mint leaves and oh my goodness me, it’s next level epic-ness!
It’s really very simple to make. You’re going to melt down your dark chocolate in a double boiler on your stove. Then roughly chop the freshly picked mint leaves. Stir through half the mint into the melted chocolate. Pour the chocolate on lined tray and spread it out into a bark thickness. Sprinkle remaining mint leaves, refrigerate until solid and cut up. Now you’re ready to enjoy every ounce of this tasty mint infused chocolate bark – woohoo!
P.S. It does not have a leafy texture when you eat this, I promise!!
Fresh Mint Chocolate Bark
- Prep Time: 10 min
- Cook Time: 5 min
- Total Time: 15 minutes
- Yield: Serves: 4-5
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Pin RecipeDescription
Fresh Mint Chocolate Bark! Fresh mint leaves chopped and mixed through melted dark chocolate and spread out into bark thickness. Sprinkled with more mint leaves, refrigerated and ready to enjoy! Zero mint essence needed!
Ingredients
- 200g 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, set aside.
- Prepare a double boiler with a heat proof mixing bowl over simmering water.
- Add chocolate to the bowl and gently melt over a low-medium heat, stirring occasionally.
- Once melted and smooth, turn off heat.
- Add half the chopped mint leaves and mix until well combined.
- Carefully pour chocolate onto lined tray in a small round.
- Take a spatula or spoon and gently spread 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 sit at room temperature for 5 minutes to slightly soften, this makes it easier to cut the bark so it doesn’t crack in tiny pieces.
- Cut bark into shards with a sharp knife.
- Serve and enjoy!
Notes
Store in an airtight container, refrigerated, for 1 week.
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