Ingredients:
115g/4oz or 1/2 cup white sugar
150ml/1/4 tsp peppermint extract
200g/7oz dark (bittersweet) chocolate, broken into squares
60ml/4tbsp toasted desiccated (unsweetened shredded) coconut
Steps:
1. Lightly oil a large baking sheet. Place the sugar and water in a small,heavy based saucepan and heat gently, storing occasionally, until the sugar has dissolved.
2. Bring to the boil and boil rapidly without stirring until the syrup registers 137 degrees Celsius/280 degrees Fahrenheit on a sugar or candy thermometer. Remove the heat and add peppermint extract, then pour on the greased baking sheet and leave until set and cold
3. Break the peppermint mixture into a small bowl and use the end of a rolling pin to crush it into small pieces.
4. Melt the chocolate in a heatproof bowl over hot water. Remove from the heat and stir in the mint pieces and desiccated coconut.
5. Lay a 30 x 25cm/12 x 10in sheet of baking parchment on a flat surface. Spread the chocolate mixture over the paper, leaving a narrow border all around, to make a rectangle measuring about 25 x 20cm/ 10 x 8 in. Leave to set. When firm, use a sharp knife to cut into thin sticks, each about 6cm/2 and 1/2 in long.
Note: the set chocolate mixture could be cut into squares instead, to eat just a s they are, or for decorating cakes and desserts (optional)
Credits to: Christine France(book is titled Chocolate Heaven)
Note: this picture is in the book
