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Chocolate-Peppermint Shards

Posted in Food & Entertaining

IMG_1385Sofabrother likes to try his hand at confectionary every now and then. Mark works fulltime with Knead Bakery – so baking when he gets home is the last thing on his mind.  But we had some friends around for supper last night and he came up with this chocolate fabulousness to accompany coffee.

Needless to say – there weren’t any left for breakfast. Takes all of 10 minutes to make with a huge wow factor.

Ingredients

300g of 70% dark chocolate
assorted minty sweets (we used mint imperials)
coco-pops, rice-crispies or desiccated coconut
minty milk chocolate (we used aero mint centre)

IMG_1408Method

  • put minty sweets in a plastic bag then wrap in a kitchen towel and bash to smithereens
  • chop minty choc into small chunks
  • line a baking tray with cling film
  • break dark choc bars into smaller squares
  • melt in a bowl over boiling water
  • when the choc is liquid, pour it into your baking tray – it should be a thin, layer
  • scatter mint smithereens (reserving a few), cocopops, and mint choc over the top and gently press into the melted chocolate
  • once pressed in, scatter a few remaining bits over the top to decorate
  • refrigerate overnight – until needed
  • peel away the cling film
  • then with a sharp knife slice the chocolate into random sized shards

Stack onto a plate, serve with strong coffee and maybe a grappa. Watch them disappear

(images and recipes copyright to Campari & Sofa)

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5 Comments

  1. I didn’t need to know this recipe but now that I do I’m going to have to force Katia to make it for our next dinner party. Looks and sounds delicious. Go Sofabrother!

    May 4, 2013
    |Reply
  2. I need this in my life but I’d probably eat the mixture before it even got to the fridge.

    May 4, 2013
    |Reply
  3. Flossy
    Flossy

    there’s no way this would last a whole overnight in my fridge. a work of genius.

    May 4, 2013
    |Reply
  4. Janet Rörschåch
    Janet Rörschåch

    NICE!

    May 3, 2013
    |Reply

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