We all love the dinner mints given out at fancy restaurants, but they only give you one! We decided to try our hand at chocolatiering, and we fell in love with this simple recipe. You can use your favorite dark chocolate (the darker the healthier), and the peppermint essential oil adds a nice flavor that will make it hard to stop eating these little gems.
Servings: 36–48 | Time: 30 minutes active; 30–40 minutes inactive | Difficulty: Moderate
The trick to this recipe is knowing exactly when to pour the layers on top. If the chocolate is too wet, the layers will mix. If the chocolate is too dry, the layers won’t stick together. Watch the chocolate as it dries; it will change from glossy to matte, and at this point, you can quickly top the next layer. If they do mix a bit, no big deal! It will still taste delicious!
These chocolate bites are so good, you won’t be able to keep the kids away! They also make great snacks for your essential oil classes. Make up a tray, and give them to your attendees to demonstrate the use of essential oils in cooking.
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Spanish sage, also known as sage lavender (Salvia lavandulifolia), is steam distilled from the leaves and stems of the plant. It belongs to the Lamiaceae botanical family. The aroma is herbaceous and camphorous (with camphor as a primary chemical constituent), with a subtle lavender undertone.
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