Chocolate & Mint Shards

Temper the dark chocolate by heating it to 45°C and then cooling to 31°C

Stir in the sugar to add a crunchy texture 

Add peppermint oil 

Pour onto silicone paper (40cm x 30cm) and immediately spread into a thin sheet 

Allow to set for one hour 

Break into shards and serve 

TOP TIP: Leave customers with a great lasting impression by serving a Chocolate & Mint Shard as an after dinner treat with the bill