Mint Chocolate Bars (Break-Apart)

Homemade Mint Chocolate Bars with cacao butter wafers, cocoa powder, maple syrup and peppermint oil. Break-apart chocolate blocks made easy!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 10

Chill Time 1

Total Time 1 25

Servings blocks

Calories 109kcal

Author Samantha Pickthall

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

US Customary - Metric

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