Minted Chocolate

I just got done with a whirlwind kitchen session.  There was a ton of the good kind of multi-tasking going on in there.

I made



Nettle tea


Carrot Cake

Laundry Detergent (more on that tomorrow-the inaugural load is spinning right now!)



I’m on a kick and although the kitchen has been mostly sugar-free in 2012 it has been full of chocolate!

This bark is pretty painless to throw together and really tasty.

In a bowl I combined 2 tablespoons local, raw honey with just under a 1/4 of a teaspoon mint extract.

In a double boiler I melted 4 squares (4 ounces) of unsweetened baking chocolate.

If I was not such a lazy cook I probably would have chopped and  tempered the chocolate for better results…but I didn’t.

I did make sure to take the pot off the heat before the chocolate was completely melted and stir it until smooth, that’s kind of like tempering right?

Anyways, to the chocolate I added the honey-mint mixture and a pinch of coarse salt and quickly stirred to incorporate completely.

Honey and chocolate have an interesting interaction: together they form a sort of dough.    Work quickly to smooth the dough onto a silpat or parchment paper with a rubber spatula or your hands (it won’t stick to your hands).

Looks like bark!

You can score it with a butter knife or just break it up once it’s cool.

Set in the freezer for 10-15 minutes to harden then break into pieces.  I store my bark in a mason jar in the cabinet.

I gave Tate a piece to Tate taste test without any hint as to the special ingredient.  His eyes lite up big and he said “whoa, what is that?”.  Super minty.  Super chocolaty.  Super sugar-free goodness.   My favorite part is the lingering mint breath.