- At least one dozen mint leaves
- Paper towel
- 1 bar (100g) Lindt Excellence 70% Cacao Dark Chocolate
- Double boiler or saucepan and heatproof bowl
- Baking sheet
- Wax paper
Start with about a cup of fresh herbs. Separate leaves, wash and dry on a paper towel.
Temper the chocolate.
Dip half of each leaf into chocolate and lay on tray or plate covered in wax paper. (Note that larger, sturdier leaves can take a bit more chocolate than smaller ones.)
Freeze for at least 30 minutes, or up to five hours. Once frozen, remove carefully from tray using tongs, tweezers or spatula. Serve immediately.