- 250 cc of liquid cream
- 200 gr chocolate covered with more than 60% cocoa
- A handful of fresh mint leaves
- Chocolate bar
We put the cream together with the mint leaves. We just start to boil it (being careful not to spill it) and remove it from the heat. Cover with plastic wrap and let it infuse for about 10 minutes.
Strain this mixture leaving the cream clean of leaves. We throw away the leaves.
Still hot, toss the icing chocolate and mix everything well together.
We leave it in the fridge for about three hours.
Once cold, we give a few strokes of “bars” so that the chocolate dough is well placed so that we can put it on the pastry sleeve.
On a tray and with the help of the sleeve, we make small chunks of chocolate.
We put it in the fridge for an hour until they have a hard texture but still we can shape them. We grind them with the grain and put them in “petit fours” (paper tartlets) so that we can serve them.