This is the last of my Chocolate series. Not the last of my Holiday Treats series, but the last of the Chocolate. For now.
Unfortunately, or fortunately, not sure which, I realized that I’m really enjoying playing with chocolate and I have many, many more creations in me. In fact, I think I could very well post nothing but chocolate recipes for the next year or two.
But then, that would get boring, wouldn’t it? There is such a thing as too much of a good thing, isn’t there?
Now, I think I must’ve suffered some kind of brain hemorrhage when I took the pictures of this project because frankly, I meant to do a nice step-by-step pictorial for you, much like I did with all my recent Paleo Holiday Treats projects.
But upon revisiting the pictures that I took that day, I realized that didn’t have much to show. I had pictures of chocolate being poured at the bottom of a pan, pictures of perfectly evened out chocolate, pictures of a blade going through a cool blue flame and finally, pictures of said blade making its way through a block of finished but still uncut chocolate treats.
THAT’S IT. The rest was all pictures were all of the finished thins. All the really interesting stuff, I left out.
Can you say D’OH?
Guess you’re gonna have to go at this one blindly. No visual aid this time, I’m afraid. Sorry about this.
I don’t know about you, but for me, chocolate and mint has always been a classic Christmas combo. I remember, when I was a kid, I used to buy boxes of After Eights and loads of York Peppermint Patties. Oh, and those Laura Secord French Mint Chocolate Bars, too!
There’s just something I find so refreshing about that particular flavor combination, and I can’t help but crave it every year come Christmas. So this year, I decided to make my own version of this classic treat, a version that, while I wouldn’t consider including it as part of a healthy and nutritious breakfast, say, at least wouldn’t be loaded with all kinds of nasties.
Out with the neverending list of ingredients whose names I can’t even read, let alone pronounce, I came up with a much superior treat that tastes absolutely amazing and contains only a handful of ingredients, all of which are beneficial to my body in some way or another.
And they’re fairly easy to make, too!
I chose to take the rustic approach and poured the chocolate into a large square pan and then proceeded to cut the treats with a warm blade after the chocolate had set. I kind of like the home made look that this technique confers to the sweet bites.
However, if rustic is not your thing, I suppose you could also make these in individual candy molds if you wanted to give them a more fancy, finished look. In fact, I’m thinking that I might very well redo that recipe some time just to give that other option a try. For kicks, you know…
Whichever option you choose to go with, I can guarantee you that these puppies will be a hit! They simply taste friggin’ amazing! Soooo intensely minty and fresh and melt-right-in-your-mouth smooth and velvety.
Even my son, who doesn’t have a sweet tooth at all and usually doesn’t care for any of the treats that I make, specifically came to me and asked if he could please grab a piece of that yummy minty chocolate thingy I’d just made.
Of course, I said yes, for that’s like one of the biggest compliments EVER and can only mean one thing. These things are effing awesome!
I think you should maybe make a double batch. One for you, one for your guests. Or to give away as presents. Or share with your co-workers, why not?
I can already tell you’ll be a huge success!