Cool and refreshing, nothing beats a great mint. These are fantastic and totally fancy!
After Dinner Mints
Callebaut Dark Chocolate Snaps
Guittard Vanilla A’Peels
Chocolate Mold, something thin works best
In separate bowls, melt both chocolates. Add a couple drops of mint extract to either just the white chocolate (for a light minty flavor) or to both chocolates (for a stronger mint experience). Taste the chocolate to make sure it has the amount of mint you want, just know that the mint flavor will be slightly stronger after the chocolate has set up.
Using a small spoon, pour a small amount of white chocolate into the mold; the goal is to fill it 1/3 to 1/2 of the way with white chocolate. Allow to set up either on the counter in a cool room (below 70 degrees) or in the refrigerator. (Do not place chocolate in the freezer at this point as this will make the chocolate TOO cold and hard, when you add the dark chocolate on top they won’t fuse together well and you’ll run the risk of the two layer breaking apart when handling).
Once the white chocolate has set up (if you placed it in the refrigerator this should only take about 5-10 minutes) fill the mold the rest of the way with the melted dark chocolate. Note: the white chocolate doesn’t have to be completely hard, just firm enough that the two chocolates won’t mix.
With both white and dark chocolate in the molds place the mold either in the refrigerator or the freezer until the chocolate is completely set up and hard. (Placing chocolate in the freezer at this point is totally fine.)
Turn mold upside down and twist (like you would when popping ice out of an ice tray). Enjoy after dinner or serve at any party!