Chocolate & Mint Shards

level 2

Recipe components

Callebaut® ingredients

Chocolate & Mint Shards

IngredientsPreparation

Temper the dark chocolate by heating it to 45°C and then cooling to 31°C

  • 100g
    demerara sugar

Stir in the sugar to add a crunchy texture 

 

  • 20drop(s)
    peppermint oil

Add peppermint oil 

Pour onto silicone paper (40cm x 30cm) and immediately spread into a thin sheet 

Allow to set for one hour 

Break into shards and serve 

TOP TIP: Leave customers with a great lasting impression by serving a Chocolate & Mint Shard as an after dinner treat with the bill