Halwai April 11, 2019


• 500 g – melted dark chocolate
• 50 g – Sugar crunch
• food grade Mint essence


  1. In a vessel put melt and tempered dark chocolate.
  2. Add 50 gm sugar crunch.
  3. Add Mint essence to taste. Mix it well.
  4. Put the chocolate into a tray.
  5. Cool in refrigerator for 25 mins.
  6. Cut it into long thin pieces and serve with ice cream or a delicious cold and hot coffee.
  7. For the sugar crunch:
  8. In a vessel put in 100 gm sugar.
  9. Add a tsp of water and heat on a stove till sugar melts and turn brown.
  10. Quickly remove on a well-oiled marble table and spread thinly.
  11. When cool, crush lightly with a rolling pin.
  12. Collect the sugar crunch and store tightly in a jar till required.

Recipe courtesy of Anita Raheja