The 53% dark chocolate is accompanied perfectly with crunchy mint pieces. We’ve made sure there’s just enough mint to get the balance of flavour and the white pieces against the dark chocolate look really sophisticated.
You’ll find more break up bar refill packs below and in the chocolate and ingredients tab.
How to make your bar
It’s really easy to make your dark chocolate and mint crunch bar. Simply melt the chocolate slowly in the microwave using the guidelines below. It’s important to melt the chocolate slowly to create the distinctive snap you get with great chocolate.
Once the chocolate has melted stir in three quarters of the mint pieces and then pour it into one side of the mould. Tap the mould firmly on the table to even out the chocolate and decorate the top with the remaining mint pieces.
Leave the chocolate at room temperature for 15 minutes and then refrigerate for 45 minutes. The chocolate bar will come out of the mould easily and you can break it up and enjoy!
Belgian Dark Chocolate – Cocoa solids 53% minimum
Sugar, cocoa mass, cocoa butter, Emulsifier: soya lecithin, Flavouring: vanilla extract.
Sugar, cocoa butter, glucose syrup, Flavouring: natural peppermint.
For allergens, including cereals containing gluten, see ingredients in bold. May contain traces of nuts and milk.