Rinse and pat dry the mint leaves.

Roughly tear or chop the mint leaves and keep them aside.

Cut the candied peels into small pieces if required.

Line the tray which you would set with parchment paper or just keep parchment paper ready if not using a tray.

In a heat-proof bowl add the 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.

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.

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.