Crunchy mint thins

Crunchy mint thins

By
From
Atelier Confectionery
Makes
350 g
Prep
30 mins
Photographer
Lisa Linder

Ingredients

Quantity Ingredient
100g Dry caramel, broken into pieces
1 teaspoon mint flavouring oil
250g dark chocolate, tempered

For tempering technique

Quantity Ingredient
How to temper chocolate : Marbling
How to temper chocolate: Seeding

Method

  1. Line a large baking tray with a silicone mat or baking paper.
  2. Blitz the caramel pieces in a food processor until you have a sandy crumb. Add the mint flavouring to the melted chocolate and mix well.
  3. Pour the melted chocolate onto the prepared baking tray and spread the chocolate thinly. Sprinkle the caramel crumbs over the chocolate and level with a palette knife.
  4. Place another silicone mat or baking paper over the top of the chocolate and place another baking tray or tray on the top to weigh it down. Leave to set in a cool dry place for at least 2 hours.
  5. Once set, remove the baking tray and peel off the mat from the chocolate thins. Break into shards. Store in an airtight container in a cool dry place for up to a week.
Tags:
sweet
confectionery
lollies
candy
lolly
sweets
sugar
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