Minted Chocolate Bars with Strawberry Crisp Pearls
I think this first appeared at Christmas time because, well, it’s just such a pretty gift. If you don’t have my chocolate bar moulds yet, now is the time to get at least one. Two is better, but you can get by with one if you are patient enough to wait while each batch sets. The strawberry pearls are available from Savour Patiesserie school online and in WA European Foods are the best source of all things Callebaut. Of course you could also use freeze dried pink fruits, raspberries, strawberries etc, Anything for the pop of flavour and colour in one mouthful. YUM. Then wrap them prettily and you are in the candy business. Merry Chocolate!
Peppermint oil is known to enhance memory, increase alertness and have positive effects on mood, stress reduction, sleep enhancement, self confidence and cognitive function. The best reason to eat these chocolate bars ever!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 200 Grams Chocolate BUY
- 50 Grams Cacao Butter
- 5 drops doTERRA Peppermint Oil BUY
- 100 Grams Chocolate white BUY
- ½-1 Teaspoon Beetroot Powder
- Decorations of choice
- We used strawberry crisp pearls, freeze dried raspberries, cacao nibs and gold dust
Place dark chocolate and cacao butter into Thermomix bowl and melt 30 min/37°C/speed 1. Stop and scrape down sides of bowl as needed.
Add peppermint oil and stir 4 sec/speed 4. Taste, add more peppermint if required.
Spread into moulds.
While the dark chocolate is melting, melt the white chocolate either in the microwave or a bain marie. Stir through the beetroot powder with a spoon until colour is as desired.
Dollop small spoonfuls of the pink chocolate on top of the dark chocolate in the moulds.
Decorate with garnishes of choice.
Set before tipping out of moulds.
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