Here in the UK, peppermint-flavoured chocolate is an absolute classic. You can buy it in nearly every shape – fancy chocolates, bars, hot chocolate – you name it. But what I sorely miss is a version that’s lots of fun, inexpensive AND vegan. Since it doesn’t look like a suitable option will arrive on the market anytime soon, I decided to make my own.
It’s simple, doesn’t take too much of your time and the results are delicious and versatile.
- 1 scant cup dairy-free chocolate chips
- 2 small packets (ca. 25g) dairy free chocolate buttons, white & ‘milk’ (can be substituted with any vegan chocolate of your choice)
- 1 tsp. peppermint extract
- 1 chocolate mould or square heatproof, food safe plastic container
- 1 double boiler or large heatproof bowl over a pot of hot water
- 1 chopping board
- 1 knife
1. Melt 2/3 of your chocolate chips in your double boiler together with the peppermint extract. The amount of extract you need really depends on the brand you’re using and your personal preferences, so use a light hand. While you wait, chop up the chocolate buttons.
4. Let the chocolate set. Depending on the temperature, this can take several hours. Make sure not to put it in the fridge, that will result in those unappealing white streaks all over the surface of your bar.
6. You can eat the bar the way it is, or you can break it into chunks, melt it in some almond milk and make luxurious peppermint hot chocolate. Or you can wrap it in foil & add a paper sleeve, like the professional bars available in shops. That could even make a great present for someone!
Have you ever made your own chocolate bar? What are your favourite flavour combinations?