Mint Chocolate Crisp

I'm still pretty upset about yesterday - and no, no sign of the computer, even though maybe, possibly an inkling of an idea about who the thief is - but chocolate makes me happy so let's go for a chocolate recipe.

I actually made these for christmas, but don't let that limit you. They were absolutely delicious, and I strongly suggest that you try them. You could use a cookie cutter to make this a bit prettier but frankly I found it too labour intensive.

This is good. Try not to eat it all at once, ok? (Except if someone steals your computer, in which case: feel free.)

Mint Chocolate Crisp

150 ml sugar
150 ml water
1 + 1/2 tsp mint extract, divided
120 g dark chocolate
120 g milk chocolate
50 ml shredded coconut (unsweetened)

Mix sugar and water in a small saucepan. Bring to a boil and keep cooking until it's lightly caramel-colored - about 7-9 minutes. Remove from heat and add 1 tsp mint extract. Pour onto an oiled baking sheet, or a silpat sheet. Make it as thin as possible, and let it set up completely. It'll take at least 15 minutes, maybe longer.

Then, break the mint candy into pieces, and crush in your food procesor until it resembles wet sand.

Chop both types of chocolate, and melt in a microwave or a double boiler. Add the remaining half teaspoon mint extract, the coconut and the pulverized candy.

Spread this on a sheet of silpat or teflon, and leave to cool. Break apart, and keep in a cool place.

Recipe in Swedish:
Mintchokladkrisp