CHOCOLATE-DIPPED WILD SPEARMINT LEAVES
Steps:
- 1. Lay a sheet of parchment paper on a baking sheet that will fit in your refrigerator. Melt 2 ounces good-quality bittersweet chocolate (60% cacao minimum; not chips) in a microwave or double boiler, stirring until smooth. Let cool until it is just warm when you dip a finger in it.
- 2. Holding the base of a mint leaf with your fingers (or blunt tweezers), dip each leaf into the melted chocolate, wipe off the excess chocolate on the side of the bowl or pot, and then place the leaf flat on the parchment paper. Continue dipping the leaves one by one. When finished, place the baking sheet in the refrigerator to set the chocolate.
- 3. Spoon unsweetened cocoa powder in the bottom of a small lidded container. Peel each leaf off the parchment paper, place in the container, and cover the leaf in the cocoa powder, adding more cocoa powder in layers as you fill the container. Keep the container in the refrigerator and take out the chilled chocolate leaves just before serving.
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