Ingredients Metric US Volume
Mint Cracker Crust
Dark couverture, 63%, tempered 30.0 g 1.06 oz 2 tbsp
cocoa butter 25.0 g 0.88 oz 2 tbsp
Feuilletine or corn flakes 45.0 g 1.59 oz ¾ cup
Unsalted butter, softened 3.0 g 0.11 oz 1 tsp
Mint Ganache Colored cocoa butter and/or couverture, for decoration as needed as needed as needed
Dark couverture, 63%, tempered, for casting and capping 190.0 g 6.70 oz ¾ cup
Heavy cream 300.0 g 10.58 oz 1⅓ cups
Glucose 70.0 g 2.47 oz 3 tbsp + 1 tsp
White couverture, chopped or coins 440.0 g 15.52 oz 3 cups
cocoa butter, melted 43.0 g 1.52 oz tbsp
Mint oil 1.4 g 0.05 oz ¼ tsp
1147.4 g 40.48 oz


1 For the mint cracker crust: Cover an acrylic base with parchment paper or an acetate sheet and create an 5⅜ × 6 ½–in/135 × 165–mm rectangle using ⅛-in/3-mm metal bars.

2 Melt the couverture and cocoa butter separately, then combine and stir to mix well.

3 Mix in the feuilletine flakes thoroughly.

4 Add the liquid cocoa butter and mix by with spatula but do not allow to cool. The mixture should be at 92&F/33.3&C.

5 Spread the mixture, using an offset spatula, between the metal bars on top of the acetate sheet.

6 Using a plastic roller, roll the mixture to an even, smooth layer. Let set for approximately 5 to 10 minutes, until it is partially set but can still be cut cleanly.

7 Using a knife, cut the crust away from the bars. Remove the bars.

8 Use a rolling cutter to create ⅝ in/15 mm squares. Remove any excess pieces.

9 Place the crackers in the refrigerator for about 5 minutes to set completely.

10 For the mint ganache: Prepare 4 molds with twenty-four 0.4 oz/11 g cavities or 3 molds with thirty-two 0.4 oz/11 g cavities with colored cocoa butter or couverture as desired.

11 Cast the molds with the dark couverture.

12 In a medium pot, combine the glucose and cream and bring to a boil over medium heat.

13 Pour the hot cream mixture over the chopped couverture, and set aside undisturbed for 1 minute.

14 Using a spatula, stir in small circles starting in the center of the bowl, then gradually in wider circles, to create an emulsion.

15 Blend in the melted cocoa butter using an immersion blender.

16 Add the mint oil and blend until combined. Cover with plastic wrap and let cool to 88&F/31.1&C.

17 When the mixture reaches the proper temperature, place in a pastry bag with a small hole cut in the tip and pipe into the prepared molds, leaving enough room for the crust as well as capping.

18 Place one cracker on top of the piped ganache in each cavity. Let set overnight at room temperature.

19 Once the ganache has completely set, cap with dark couverture. Place in the refrigerator for 3 to 5 minutes to set.

20 Tap the molds on the table to release the chocolates.

21 Store in an airtight container at 57& to 61&F/13.9& to 16.1&C in a dark, dry place.

Recommended Mold Décor

1 Using a pastry brush, splatter dark couverture into the molds.

2 Using an airbrush, lightly spray the molds with green cocoa butter.

3 Spray the molds with white cocoa butter.