Layered Mint Chocolate

Layered Mint Chocolate

This refreshing mint chocolate will melt in your mouth if you get the recipe right. Make sure not to use peppermint extract. Opt for peppermint oil, otherwise the whole mixture will seize. With that being said, let’s get to baking:layered mint chocolate

  • 4 tbsp of butter
  • ¾ tsp of peppermint oil
  • 500g of semisweet chocolate
  • 240g of white chocolate
  • green food coloring (optional)

Layered Mint Chocolate

First of all, transfer two tablespoons of melted butter into a small bowl. Add peppermint oil to it and then mix it a little, setting it aside. Take a baking pan then line it with parchment paper. Put the chocolates into a heatproof bowl then place them over a pot of simmering water. Stir with a spatula until  everything melts slightly. Remove it from the heat and let it cool a little. Add 4 tablespoons of butter mixture and stir until it becomes smooth.

Next, pour the mixture into the prepared baking pan and smooth it over with a spatula. Refrigerate the pan for about 10 minutes. In the meantime, melt the white chocolate over a pot of water. Stir in the remaining butter mixture, adding in some food coloring. Pour the white melted mixture over what you already have in the pan. Refrigerate everything again for 10 minutes.

Lastly, take the pan out of the fridge and begin cutting your mint chocolates into pieces. If it is too hardened, you can warm up your knife a little. You can store this treat into an airtight container and it will keep for up to two weeks. This recipe will allow you to make about 35 pieces of chocolates when cut.

Pro tip: You can melt a third layer of chocolate over the one on top. Feel free to play with the flavors as you see fit.

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