Chocolate Crystallized Mint Leaves

Here are the chocolate crystallized mint leaves. They crackle, they crunch, they crunch! With a perfectly tempered chocolate, mint is a formidable ally! A simply delicious little recipe that I discovered thanks to my good friend Annick, who was supposed to give me a package, but who ate it all before she could hand it over to me!

Recipe for crystallized mint leaves:

-washed untreated extra fresh mint

-Crystal or semolina sugar (depending on the degree of crunchiness required!)

-1 egg white

–
tempered chocolate

Here are the ingredients needed to make this little treat! It will take a quality extra-fresh mint !

Wash the mint and remove only the most beautiful leaves!

You have to beat slightly the white (we don’t want snow whites!!), just to “break” its consistency, to make it more liquid.

Dip mint leaves on both sides into the white. You can also pass a brush dipped in the white, on the leaves. If you dip the leaves, you must remove the excess white with your fingers!

Then pass the mint leaves in the sugar.

Bernard’s advice:
you can choose between caster sugar or crystal sugar. I like the crystal sugar because it’s crunchier, but it might be a little too sweet for some people. In this case, you can choose to use finer caster sugar!

You can also choose to sprinkle each sheet with sugar, so that no “sugar packets” inevitably form. It takes a little more time, but the result will be impeccable! You have to rub the sugar on both sides of the mint leaf!

Place the mint leaves on a baking sheet lined with parchment paper as you go.

Put in the oven for 1h30 at 60°C on one side, then turn the sheets over and bake for 45 minutes. The best way to cook the other side is to change the paper or to cook them on a grill! We see there the leaves upside down.

For about 30 mint leaves, you only need 150 to 200g of tempered cover. Brush a layer of chocolate on the least attractive side (the underside of the leaves).

To temper chocolate, click here!