Chocolate Peppermint Crisp

Chocolate peppermint crisp by Sugar Free Food NZ

Chocoate Peppermint Crisp ( after dinner mints) 

Follow the Carb free homemade chocolate recipe.

Put some of your chocolate in a bowl over a saucepan with a little water in it and gently heat until the chocolate is melted.
Take off the heat and add a few peppermint oil drops to taste (make sure it's oil and NOT essence (remember no watery liquid near chocolate)
I also add a few extra drops of Sweetnz Vanilla Stevia here, as peppermint choc needs a bit more sweetness I think.
Let it cool down to 25-27 C stirring frequently, then put back onto the saucepan of hot water and reheat to 31-32C. Add some Sweetnz Premium Blend enough to give add some crunchiness to the chocolate and recheck the temperature is back at 31-31 C.
Pour onto a tray lined with wax paper spread evenly and tap tray down several times to release air bubbles and even out the chocolate.
In a few minutes, the chocolate will start to lose it's shine then take a form and run it across the chocolate to make sticks or score with a knife into squares or triangles or whatever shape you like. Just do one little score first to make sure the chocolate is staying separated - if it all goes back together again, just leave a little longer and try again until it holds its shape. (Once you get the knack of this and working with chocolate there are just so many great things you can make)
You can now sprinkle with a little extra Premium Mix if you want to give it a different look.
Put into the fridge to set up and when hard just carefully break into the pieces you have made and store in an airtight container.