Mint-chocolate bark with pretzels

Mint-chocolate bark with pretzels

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(1 ratings)

Prep: 5 mins Cook: 10 mins plus setting


Makes about 20 pieces
These little triple chocolate bites make a great addition to a sweet party buffet, or an attractive edible gift

Nutrition and extra info

Nutrition: per piece

  • kcal105
  • fat6g
  • saturates3g
  • carbs11g
  • sugars8g
  • fibre1g
  • protein2g
  • salt0.1g


  • 100g dark chocolate, chopped
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 100g milk chocolate, chopped
    Milk chocolate squares

    Milk chocolate

    mill-k chok-lit

    Milk chocolate is classically made from dark chocolate of low cocoa solid content and a higher…

  • 140g white chocolate, chopped
    White chocolate squares, stacked

    White chocolate

    why-t chok-lit

    To purists, this is not chocolate because it is made only from the fat or butter of the cacao…

  • 1 tsp mint essence



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 50g small salted pretzels


  1. Use 2 glass bowls set over 2 saucepans of boiling water, making sure that the water doesn’t touch the bottoms of the bowls. Melt the dark and milk chocolates in 1 bowl and the white in the other. Stir both until smooth, then add the mint essence to the melted dark and milk chocolate.

  2. Line a baking tray with baking parchment. First, pour a little of the dark and milk chocolate onto the paper, spaced apart, then pour the white chocolate on top. Using a knife, swirl the chocolates together to create a marbled effect. Arrange the pretzels on top of the chocolate and leave to harden. Break into pieces and serve. Will keep for 1 week in an airtight container.

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