This Dark Chocolate Mint Crisp Bar is one of my favourite things. My students ask me what my favourite chocolate is, and it’s something simple like this bar.
Chocolate bars with inclusions, or textures, are very common to find in shops, but the flavours are a bit same same. The great news is that it’s really easy to make your own textured chocolate bars at home. All you need is some chocolate and something crunchy or chewy. You can use anything dry as an inclusion, like candied nuts, roasted nuts, freeze dried fruits, dried fruits, buckwheaties, coffee beans, etc… But if you want to make something special, these Dark Chocolate Mint Crisp Bars are a great starting point for you.
You’ll see in the Minted Buckwheat post that I explain how to adapt these candied buckwheat recipes to suit your flavour desires. Another option is using candied nuts, granolas, tamari almonds, chili sunflower seeds… I mean, you can do it simple or dress it up and try something new and different!
You can choose the chocolate you’d like to make for this recipe. The options are below. But if you’d prefer to buy pre-made chocolate (couverture) that’s cool too.
How to Make Chocolate at Home
- Pure Chocolate – by far the easiest way to make it as you simply melt down cacao paste and butter. This means the chocolate will be bitter, as there is no sweetener, but you can temper it for that snap and shine and just be sure the inclusions you’re using are sweet enough to cut the bitterness of the chocolate itself.
- Dark Chocolate – for this one you’ll need a high speed blender as we use coconut sugar, so we need to get that consistency as fine as possible. Even so, this chocolate will be a bit grainy. Good news is that for a bar with crunchy inclusions, you won’t be able to tell it’s grainy at all.
- Stone Ground Chocolate – this is the most professional way of making chocolate and yields a beautifully silky end texture. If you want to learn how to make chocolate using a stone grinder, you can find this topic covered in depth in my online Raw Chocolatier course in the Home Ground Level.
Dark Chocolate Mint Crisp Bar
- 200g dark chocolate in temper
- 75g minted buckwheat
- The amount of chocolate and buckwheat you need will depend on the total cavity capacity of the mould you're using. In this case I need 300g to fill my moulds. You may need to adjust this recipe using the ratios above to suit the mould you're using.
- Temper the chocolate using the method outline in this video on how to temper chocolate.
- Mix both ingredients together and distribute into the mould you're using.
- Tap the mould to remove air bubbles.
- Set in the fridge 10 minutes, allow to sit at room temp 10 minutes – overnight and then pop out of the mould.
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