This recipe is adapted from Peter Greweling's "Chocolates and Confections." It calls for mint extract, but you can use any extract or oil you like—just add to taste. These will keep in an airtight container at cool room temperature or in the fridge for 2 weeks.
- 12 ounces good quality dark (~65%) chocolate, chopped
- 1/2 teaspoon salt
- 1/2 cup coconut oil
- 1-2 teaspoons mint extract (to taste)
- Confectioner's sugar (for coating), sifted
Cut a piece of wax paper to line the bottom of the baking pan, and set aside.
Melt the chocolate in a bowl set over a pot of simmering water; or in the microwave in 10-second bursts. Add the salt and stir with a flexible rubber spatula for about a minute to incorporate the salt.
Add the coconut oil to the warm chocolate and stir to combine. If the coconut oil is very cold, warm it up in the microwave first.
Add the extract and stir to combine; it will take 2-3 minutes if the extract is alcohol-based, only a few stirs if it's oil-based. Pour into the prepared pan and allow to set until firm, at least 3 hours .
When the mixture is set, dust the top with sifted confectioner's sugar and invert onto a parchment- or wax paper-lined cutting board. Using a sharp knife, cut into 1" x 1/2" pieces (or any size you desire). Dredge pieces in confectioner's sugar.
8 x 8" baking pan