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Ingredients

• 200 g Dark Chocolate (high‑quality couverture or baking chocolate, chopped)
• 2 Tbsp Honey (light, mild flavor; adds shine and a hint of sweetness)
• 30 leaves Fresh Mint Leaves (washed, patted dry; medium‑size leaves work best)

Instructions

1. Chop and Prepare Chocolate

   Place the chopped dark chocolate in a microwave‑safe bowl.

   Time: PT0M

2. Melt Chocolate

   Microwave on high in 30‑second bursts, stirring between each burst, until fully melted and smooth. Total melt time about 2 minutes.

   Time: PT2M

3. Add Honey

   Stir in 2 Tbsp honey until fully incorporated, creating a glossy coating.

   Time: PT1M

4. Brush Mint Leaves

   Using the pastry brush, dip into the chocolate‑honey mixture and coat one side of each mint leaf. Flip and coat the other side.

   Time: PT5M

5. Set in Refrigerator

   Arrange the coated leaves on a parchment‑lined plate and place in the refrigerator for about 10 minutes, or until the chocolate hardens.

   Time: PT10M

6. Serve or Store

   Remove the leaves from the fridge and serve immediately, or store in an airtight container in the refrigerator for up to 2 days.

   Time: PT0M

Nutrition Facts

Calories

300

Protein

2 g

Carbohydrates

30 g

Fat

20 g

Fiber

2 g