AFTER DINNER MINTS

Perfect for rounding off a festive meal, present these chocolates in a pretty box to make them extra-special

MAKES 48

PREP about 25min, plus cooling and setting

COOK about 10min

400g dark chocolate, finely chopped 400g icing sugar, sifted

½tbsp liquid glucose

½tsp peppermint extract

Put 200g chocolate into a heatproof bowl set over a pan of barely simmering water, and stir regularly until chocolate has melted (see Tempering Chocolate, right). Spread out in a thin rectangle, about 30 x 40cm, on a baking sheet lined with baking parchment. Leave to set in a cool place (not the fridge). Mix together icing sugar, liquid glucose, peppermint extract and 4½tbsp water until it forms a thick paste. Using a hot palette knife, spread all over the cooled chocolate and leave to set for about 20min. Melt remaining chocolate and spread over the mint layer; leave to set. With a hot knife, cut into 5cm squares.

TEMPERING CHOCOLATE

For the best shine and snap, it’s best to temper the chocolate. For the first layer of After Dinner Mints, put 50g chopped chocolate into the fridge to chill. Then put 150g chopped chocolate into a heatproof bowl over a pan of simmering water (make sure the bowl doesn’t touch the water). Slowly melt chocolate, bringing it up to 55-58°C (make sure the thermometer doesn’t touch bottom of bowl). Pour ⅓ of the chocolate into a separate bowl; set aside in a cool place. Stir the fridge-cold chocolate into the main bowl of melted chocolate to lower the temp until 28-29°C. Add reserved melted chocolate back into the main bowl to increase the temp to 31-32°C (replace over simmering water, if you need to). As soon as it reaches 32°C, remove from heat and stir until smooth. Repeat for the second layer.