Peppermint Cracknel Chocolate Sticks with Toasted Coconut
Shards of peppermint cracknel and toasted coconut combine to make this chocolate crunchy, chewy and utterly delicious.
Prep Time25 mins
Cook Time5 mins
Total Time25 mins
Servings: 20 sticks
- 4 oz granulated sugar (I used vanilla sugar)
- 1 drop essential peppermint oil
- 4 oz desiccated coconut
- 200 g 72% dark chocolate - broken into small pieces
Place the sugar into a pan over a medium heat. Watch it carefully until it's liquified.
Allow it to bubble for thirty seconds to a minute until it's turned golden.
Remove from the heat. It will continue to cook and go a lovely caramel colour. If it doesn't, return the pan briefly to the stove.
Add the peppermint oil, stir and pour onto a piece of baking parchment. Leave to cool and harden.
When set (this should only take a few minutes), break into bits, then roughly crush with the end of a rolling pin.
Carefully toast the coconut in a frying pan over a medium heat until golden, stirring all the time. Allow to cool.
Melt the chocolate in a bowl over a pan of hot, but not boiling, water.
Stir in the coconut and mint cracknel pieces.
Pour into an 8" (20cm) sq. silicone mould or lined tin and leave to set.
Cut into sticks with a sharp knife.
If these are destined as a gift, place into a cellophane bag, label and tie with a bow.
If you're able to temper the chocolate, it will look better and last for longer.
Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.
Calories: 118kcal | Carbohydrates: 12.1g | Protein: 1.2g | Fat: 7.7g | Saturated Fat: 5.8g | Sodium: 11mg | Potassium: 31mg | Fiber: 2.2g | Sugar: 8.9g | Iron: 0.7mg