In case it’s not clear: I’m talking about the famous “After Eights”. But as I don’t want to give my post the name of a well-known chocolate, I realised that “nade” sounds a bit like “eight”. So there you go – After NADES.
Usually I’m not proud of anything. I hate this word.
Usually I don’t hate anyone or anything. But the word “proud” is a little exception.
You know why? Because hardly anyone uses the word in the right way. Everyone is proud of their friends, family members and whoever does something good. If you ask me, this is ridiculous. How can you – as a person who didn’t contribute anything to the person’s success – be proud of them? People can be happy, excited or whatever they want, but please please don’t be proud. I’m a bit allergic to that word.
But well, yesterday was an exception, too, I guess. Because I felt a little sense of pride. I wanted to make homemade after eights and just began to mix some ingredients together. Does “mixing some ingredients” normally end good? No. Did it end good this time? Yes. Surprisingly good, in fact.
Makes about 24, (2×2 cm)
- 50 g granulated sugar (1/4 cup)
- 50 g coconut oil (1/4 cup)
- some fresh mint leaves
- 1 tbsp corn starch
- 100 g dark chocolate
- 2 drops peppermint oil
In a pan, heat the 100 ml (1/2 cup) water, the sugar, coconut oil and mint leaves. Let it cook on medium heat for about 5 minutes.
Take out the mint leaves. Mix the corn starch with one tbsp water and add to the sugar-water mixture, stirring.
Melt the chocolate with the peppermint oil over a water bath. Spread the sugar-water mixture on baking paper (make sure you there is enough space to flip it over later on), relatively thin. When the chocolate has cooled down and the sugar-water mixture has become dry on the surface, carefully pour the chocolate on it and spread.
When the chocolate is dried, carefully flip it over and cut it in half. Fold the two layers so that the chocolate is on the outside and you have a nice, relatively thick layer of sugar mass inside.
Another option is to put little portions of the sugar mass on the baking paper and carefully pour the chocolate on top of it.