Mint Chocolate Snap

This is currently one of our favourite things to make. It’s super easy, takes no time and best of all – tastes amazing!

We started out by making a mint chocolate snap for a dinner party we were hosting as we thought it would be the perfect accompaniment to tea and coffee (and better than just buying mint chocolate from the supermarket), and perfect it was. Our mint creation was very successful and went down well with our guests. However, there are so many possibilities and different variations of a chocolate snap that can be created depending on your taste, the occasion, or the time of year. It’s a great excuse to get experimental in the kitchen! We even made some for our Jubilee tea party!

There’s no real way you can get the recipe wrong because once you know the basic ingredients and directions you can be as experimental as you like. You’ll need:

2x 200g of white chocolate

2x 200g of milk chocolate

Biscuits of your choice

2 tsp Peppermint food flavouring

Green food colouring

Begin by breaking your white chocolate into small pieces and popping in a bowl over simmering water (like a bain marie). NB: be careful that the water isn’t too hot because you don’t want it boiling over the edges.

 

Once your chocolate has reached a silky smooth consistency, add two teaspoons of peppermint flavouring (or to taste) and as many drops of food colouring as it takes to achieve the desired colour. Ours was quite a bright green which required about 6-7 drops of colouring.

Now line a shallow baking tray with greaseproof paper, pour on your molten chocolate and spread thinly. It doesn’t matter if the chocolate doesn’t reach the sides of the tray. Place this in the fridge to cool until the next step.

Take your biscuits of choice (we chose mint kit-kats for a bit of an extra mint kick) and smash the crap out of them. We find placing them in a food bag and cracking with a rolling pin is effective.

Once you’re biscuits are broken into small pieces sprinkle them over the layer of chilled choloate. It’s important to not let the chocolate in the fridge cool completely otherwise the biscuits and top layer won’t bond.

Return the slab to the fridge and repeat the same chocolate melting process (minus the flavouring). Once this has melted, take off the heat and pour directly on top of your chilled peppermint chocolate and biscuit layer.

Whilst the top layer was still warm-ish we grated some mint chocolate onto it to add some more colour and texture. Now return the chocolate to the fridge until cold. When you’re ready to serve snap the bar into manageable pieces and serve.

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2 responses to “Mint Chocolate Snap

  1. Pingback: Take 5: Things to do this weekend | Toads and Tiaras·

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