Ingredients:

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

Method:

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