Monin Chocolate Mint Syrup
Monin Chocolate Mint Syrup is just one of a delicious range of flavours, used by coffee shops such as Costa Coffee and enjoyed across the country and further afield.
The bottles come in a 70cl Glass Bottle, and a 1l Plastic bottle variation which is ideal for bars, cafes and coffee shops, but can also be used at home.
For as long as chocolate has been around, it has been combined with other ingredients to create a variety of different flavours and one which has proved popular for decades is chocolate mint. The rich sweetness of chocolate is perfectly complemented by the aromatic coolness of mint to create a perfect balance of flavours. Such is the popularity of chocolate mint, the United States even has a special day dedicated to it, and in the UK there was an outpouring of affection for the 50th anniversary celebrations of the iconic After Eight mint.
Who put the mint in chocolate mint?
Chocolate was popular among the Mayans and Aztecs who were enthusiastic about the many properties of the cocoa beans. They used them as currency, ground the beans to make hot and cold drinks, skimmed the oily layer off those drinks to use as a skin cream and even used the pulp from the cocoa seed pods to make wine.
The Aztecs believed that cocoa trees bridged the gap between heaven and earth and therefore cocoa and chocolate held a special significance. Couples getting married were given a symbolic cup of chocolate to share and exchanged cocoa beans as part of the wedding ceremony. They also believed that consuming chocolate allowed mortals to experience some of the wisdom of the gods.
As chocolate appreciation spread around the world, however, it became clear that not everybody was as keen on the dark, bitter taste of the beans and chocolate was used mostly for medicinal purposes until they worked out how to adapt it to suit their tastes. It was at this point that chocolate was mixed with cinnamon, mint and other spices in an attempt to improve its flavour.
Sweeteners were added and the combination of mint and chocolate grew increasingly popular until the mid-1800s when technological advances made it possible to mass-produce chocolate and the whole industry took off in a truly spectacular way. The public love-affair with chocolate has endured ever since, and chocolate mint has become a firm favourite amongst those who appreciate the flavour combination to the extent that February 19th has been designated Chocolate Mint Day in the USA to celebrate its popularity.
Chocolate mint a firm favourite
Mint has been combined with chocolate in a range of different dishes, from shots of chocolate mint syrup being added to coffee and hot chocolate to a range of different foods including ice cream, cookies and whole ranges of chocolates flavoured with an array of mints from peppermint oil to spearmint fondant and various other combinations to tantalise the tastebuds of mint-lovers.
There are some countries where chocolate mint is enjoying a surge of popularity, such as Japan where the rise in popularity has seen some unusual chocolate mint items including fizzy drinks. Its popularity in the UK not only spawned some of the most iconic confectionery of modern times with the After Eight and Mint Chocolate Vienetta ice cream forming important parts of the countrys food culture for decades. So popular is the taste of chocolate and mint that there is even talk of a
Chocolate mint syrup is one of the most versatile ways to enjoy the fragrant flavour of chocolate mint, whether its drizzled over ice cream, stirred into coffee or used to give a delicious hit to a wide variety of desserts.
These mint chocolate bars are the perfect combination of chocolatey sweetness and smooth mint freshness, providing a delicious reminder of the magic that happens when you combine these flavours together.
You will need:
For the base:
200g of butter
100g of caster sugar
1 heaped tbsp of cocoa powder
75g of crushed cornflakes
125g of plan flour
For the mint fondant:
150g of caster sugar
30g of plain flour
150ml of full fat milk
30ml of cream
75g of butter
5ml of peppermint syrup
Green food colouring
175g of dark chocolate
15ml chocolate mint syrup
100ml of double cream
Whipped cream dispenser
1. Melt the butter and sugar together in a saucepan, the stir in the cocoa powder, cornflakes and then add the flour slowly.
2. Line or grease a square baking tin, press the mixture into an even layer and bake at 180°C for 20 minutes or until the edges start to show some colour. Once its done, take it out of the oven and leave to cool.
3. Make the fondant centre by mixing the flour and sugar together in a saucepan and whisking in the milk and cream. Turn the heat up until its nearly boiling, then stir the mixture for 6 8 minutes over a reasonably high heat until the sauce thickens into a custard-like consistency.
4. Cool this mixture as quickly as possible to avoid it splitting and then add the cubes of butter, whisking until the fondant takes on a light, fluffy consistency. Add the peppermint and a splash of food colouring to give your fondant the classic minty green look. Spread the fondant over the base and place in the fridge for at least 30 minutes until the fondant is firm.
5.Make the chocolate topping by melting the chocolate in a bain-marie until its smooth, then pour over the fondant filling using a spatula to spread it evenly across the surface. Return to the fridge to allow the chocolate topping to harden, then remove and leave at room temperature for 10 minutes before cutting into bars in your choice of shape.
6. Pour the chocolate mint syrup into the whipped cream dispenser along with the cream. Use a single canister whipped cream charger to pressurise it. Screw in the charger holder and you will hear the gas released from the whipped cream charger. Then shake vigorously to mix before inverting the dispenser and squirt a generous dollop on top of each bar before serving.
This recipe is an innovative way to enjoy the sumptuous flavours of chocolate and mint. The classic combination is made all the more appealing with the addition of the chocolate mint syrup to the whipped cream dispenser for an extravagant twist which can also be added to an accompanying coffee.