At a certain point this Summer Jess, Meghan and I looked at each other and said - what are we going to do with all this fresh garden mint? You see, we work with three urban public school gardens here in Philadelphia. Each school picks mint for us once a week and we pick it up via courier and bring it back to J&K. We then use it to make our mint ganache. The problem this year was that we had too much mint . . . way too much.
So we decided to put our creative energies to work and see if we could infuse the mint first into cocoa butter, and then incorporate the mint cocoa butter into chocolate to make mint chocolate bars. After a good deal of trial and error, we perfected the mix and are happy to (almost) be ready to present them to you, the public.
That said, we thought we'd take a few pictures of the freshly "minted" bars and a packaging idea we are trying to develop. There are only about 500 bars, so we have to figure out how and to whom we should sell them.
Above, the mint bars freshly made and wrapped in a clear cello bag.
Our first idea for packaging the goodies. A simple "wrap" that needs to be designed and printed. We put a J&K wax seal on the part where the two sheets come together to create a kind of classic feel to the bar.
