Mint Chocolate Mithai Bites, mint flavored mithai sandwiched between layers of chocolate. A delicious and refreshing post dinner treat.
WHAT ARE MINT CHOCOLATE MITHAI BITES?
Who else enjoys the combination of fresh perky mint paired with indulgent chocolate? These Mint Chocolate Mithai Bites are a combination of childhood nostalgia. Growing up we celebrated way too many family birthdays at Olive Garden, which resulted in little fistfuls of Andes Chocolate Mints post dinner. Secondly, if you have lived in London or have family there you must have tried Ambala Sweets. I distinctly remember getting boxes of their chocolate barfi which had an actual thick layer of chocolate, heaven for kids if you ask me. These Mint Chocolate Mithai Bites are a combination of the two, thick layers of chocolate with a mint flavored mithai filling.
Mint Chocolate Mithai Bites require a bit of patience but are worth the end results. You’ll have to temper the chocolate to get that smooth, crisp finish. The tempering process takes chocolate through a temperature fluctuation, rising and then cooling, which helps the chocolate’s crystals to become smooth, silky, and glossy.
HOW TO MAKE THEM
- Line a heatproof dish with parchment paper, I used a Pyrex dish.
- Temper half the chocolate and pour an even layer into the dish. Let set for 30-40 minutes in the refrigerator.
- Make the mint mithai and transfer hot mithai mixture on the chocolate layer. Move to refrigerator and let set for an hour.
- Temper the other half of the chocolate and pour an even layer on the mint mithai. Allow it to set in the refrigerator overnight.
- To remove tug on the parchment paper and cut into bite sized pieces.
- 8 oz (2 bars) Baker's 56% Cacao, Semi-Sweet, Baking Chocolate Bar
- ¾ cup maida/all purpose flour
- ¼ cup ghee, melted
- 1 cup white sugar
- ½ cup + 2 tablespoon water
- ¼ teaspoon mint extract or essence
- 1-2 drops green food color
- Line a heatproof dish with parchment paper, I used a Pyrex dish and chop one bar (4oz) of chocolate into large chunks, making it easier to melt.
- In a large saucepan fill ¾ way full with water. Add a metal mixing bowl or heatproof glass bowl on top and bring to a simmer.
- Add ¾ of the chocolate to the bowl and whisk your chocolate as it begins to melt.
- When the chocolate has fully melted, remove the bowl from heat. Stir in the remaining third of the chocolate and whisk until fully combined and smooth.
- Pour an even layer into the dish. Let set for 30-40 minutes in the refrigerator before adding mithai layer.
- In a pan warm ghee on medium heat, once hot add flour and roast for 2-3 minutes. As it forms a sandy texture, turn off heat and reserve.
- In another saucepan add the water and sugar. Turn on the heat and bring the mixture to a boil, mixing to ensure the sugar crystals dissolve completely.
- As it starts thickening up, add the mint extract.
- Thicken the mixture until it reaches single string consistency, which means when you take the syrup between your fingers it should form a thin single string as you pull them apart.
- Add a drop or two of green food color, mix and turn off heat.
- With both things off the heat, add the syrup to the ghee fried flour. Whisk the two so that there are no lumps.As you whisk, it will start leaving the sides of the pan and the mixture will be slightly thick but yet flowing in consistency. As soon as this happens immediately pour onto first chocolate layer and spread evenly.
- Let set for 30-40 minutes before adding the final layer of tempered chocolate.
- Allow Mint Chocolate Mithai to set in the refrigerator overnight
- Remove from container and cut into bite sizes pieces + serve.
Enjoy,
Check out our Funfetti Kalakand and Pistachio Rose Chocolate Bark.
