Craving for something sweet and salty? Try this Healthy Fresh Mint Chocolate Lemon Bark. A fusion of flavors. I bet you would not be able to stop at one.
If you love dark minty chocolate with a hint of salt, you will definitely love this. Sweet, lemony, and minty Fresh Mint Chocolate Lemon Bark. Made using 70% dark chocolate, fresh chocolate mint herb, lemon peels, and a little salt.
Fresh Chocolate Mint Bark as Edible Gifts
It is a perfect little sweet treat when you crave something sweet. Or if you want to give some edible gifts to your friends or family and are looking for easy options, try this Fresh mint chocolate lemon bark.
These Fresh Mint Chocolate Lemon Bark can be made in a jiffy. All it requires is like 5 minutes of your time. The rest is waiting for the chocolate to set. After an hour or so, have one delicious sweet treat or edible gift ready. Gift it for Diwali or Christmas and your friends and family will surely love it.
Using fresh mint
I love dark chocolate and when it is with mint and salt I just can’t stop. I thought of making this chocolate mint bark when I had loads of chocolate mint growing in my garden. Yes, Chocolate mint, a variety of mint. It has a distinct flavor and smell. Many say it smells like chocolate, and I would somewhat agree with it. I recently tried this Strawberry Mango Mint smoothie or this No-Bake Oats Protein Bar.
Typically chocolate mint recipes have the mint extract added to it. I thought of using fresh chocolate mint instead of the extract. It adds a nice taste with all the natural goodness. To complement the chocolate I added my homemade candied lemon peels. It adds a bit of sweetness and crunch to the chocolate. In the end, I drizzled some salt on top of the chocolate to balance the sweet and bitter taste of lemon and chocolate. Ultimately I had a delicious sweet which my son and I thoroughly enjoyed as a treat.
I call this recipe healthy as I am using good quality dark chocolate that has high cocoa content. The high cocoa butter content in good chocolate makes it an ideal choice for use in recipes.
Fresh Mint Chocolate Lemon Bark
- 1 Cup – 130 grams 70 Perc Dark Chocolate Milk or Dark can be used, And any variety
- 15-20 – 18 grams Chocolate Mint Herb Leaves Regular mint can be used
- 1 tablespoon – 18 grams Candied Lemon Peels Optional
- A pinch of salt to sprinkle on top Optional
- Rinse and pat dry the mint leaves.15-20 – 18 grams Chocolate Mint Herb Leaves
- Roughly tear or chop the mint leaves and keep them aside.
- Cut the candied peels into small pieces if required.1 tablespoon – 18 grams Candied Lemon Peels
- Line the tray which you would set with parchment paper or just keep parchment paper ready if not using a tray.
Melting the chocolate in a microwave
- In a heat-proof bowl add the chocolate.1 Cup – 130 grams 70 Perc Dark Chocolate
- Melt the chocolate on high power initially for 1 min.
- Remove and stir it.
- If the chocolate has melted, continue to the next step.
- If not repeat the above process, but in a burst of 15-30 seconds depending on the power of the microwave. Chocolate melts fast so do not melt in one go or else you might burn it.
- Melting the chocolate over a double boiler
- In a large bowl, add some water.
- Let the water boil.
- Once boiled put another bowl on top of it. (Size of the top bowl should be that it should just sit on top and not immerse in the bottom bowl. It should not touch the water)
- Add chocolate to it, and let it melt.
- Once it starts melting stir.
- Once it has completely melted remove from the double boiler and continue to the next step.
Setting up of the chocolate
- Mix the mint leaves in the chocolate, keeping a few aside.
- Add the candied peels and mix. Keep a few candied peels aside to garnish.
- Pour over the melted chocolate on the parchment paper.
- Spread it uniformly.
- Spread it as thin or as thick as desired.
- Garnish the remaining mint leaves and candid peels on the melted chocolate.
- Drizzle some salt on top if using.A pinch of salt to sprinkle on top
- With the help of a rubber spatula, lightly tap on the top, so that the mint, lemon peels, and salt seep into the chocolate.
- Cover with a cling film and let it set in the refrigerator for a couple of hours.
Measurements are a rough guide. One can change as required.
Sharing this with
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