Chocolate Peppermint Crisps

• Vegan
• Gluten free

• Baking & Spices

  • 200 g Dark chocolate
  • 4 tbsp Demerara sugar
  • 2 tsp Peppermint extract

Found on talesfromthekitchenshed.com

Description

Ingredients

• 4 tablespoons Demerara sugar
• 2 teaspoons peppermint extract
• 200 g dark chocolate

Directions

• Place your demerara sugar in a small bowl and sprinkle your peppermint extract over the top of the sugar and stir well.
• Break your chocolate into pieces and place in a heat proof bowl over a pan of simmering water.
• Once your chocolate starts to melt, give it a stir. If you are using a thermometer, remove the bowl away from the pan when the chocolate temperature reaches 53°C. Otherwise, remove the bowl of chocolate from the pan as soon as the chocolate has completely melted.
• Stir the chocolate until it cools down a little, to around 26°C.
• Have your piece of baking parchment ready to spread the chocolate mix and add your peppermint sugar to the chocolate and stir to mix.
• You need to work quickly at this stage as the chocolate goes really thick.
• Pour the mixture onto the baking parchment and spread the chocolate mix as thinly as you can with a spatula or a palette knife. You dont need to worry about getting too smooth a surface.
• Leave to set for about 10 to 15 minutes - the timing depends how warm your kitchen is.
• Using a large sharp knife cut into rectangles of about 2 x 1 or larger if you prefer.
• Leave to set completely. If you dont have a cool place to leave your chocolate peppermint crisp, leave it to set in the fridge.
• Once it has set, carefully peel back the baking parchment from the chocolate and break into the pieces as you go.