Put the chocolate in a heatproof bowl, then put the bowl over a pan of barely simmering water, don’t let the bowl touch the water. If you are using different types of chocolate, you should use separate bowls. Once melted, take the bowls off and let cool for about 5 minutes. Stir in a few drops of mint extract, then set aside for 10 minutes to cool a little more.

Spoon the chocolate over the coin mould, or over the base of a cupcake or muffin tin, to the thickness of a typical coin used in your country. Then swirl with a stick for a marbled effect. Sprinkle your favourite toppings if you are using any and let set in the fridge for several hours.

Once the chocolate is firm, remove the moulds and wrap the chocolate in foil. Store somewhere cool and dry until you go shopping.

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