Our pure essential peppermint oil, distilled on the farm, is sold online in 10ml bottles and makes the perfect addition to your larder.
Continuing the winning pairing of dark chocolate and peppermint, here we share two delicious and decadent recipes with you, originally published in the Telegraph magazine – using our food grade oil, prized by many chefs.
Summerdown Mint chocolate pots
225g dark chocolate, broken into squares
280ml single cream
1 egg, lightly beaten
2 drops Summerdown peppermint oil
Put the chocolate in a bowl set over a pan of just boiled water and allow to melt. In a saucepan heat the cream until hot, not boiling. Pour the melted chocolate into the cream and beat with a wooden spoon until well blended. Add the egg and a pinch of salt, beat again until smooth. Add the peppermint oil and beat again to combine. Pour into six individual ramekins or small glasses. Chill for several hours, or overnight until quite firm.
Summerdown Mint chocolate slices
Makes about 30
5 tbsp golden syrup
50g cocoa, sifted
500g digestive biscuits, crushed (or blitzed in a blender)
For the topping
200g dark chocolate
4 drops Summerdown peppermint oil
Put the butter, golden syrup and cocoa in a pan over a low heat, stir gently until melted, then remove from the heat. Stir the crushed biscuits into the melted chocolate mixture. Blend with a wooden spoon until the whole mixture is combined. Tip into a greased 20 x 30cm tin. Press down well, making sure that the mixture is pressed into the corners. Chill for 30 minutes in the fridge. For the topping melt the chocolate in a bowl set over a pan of recently boiled water. Add peppermint oil drops and stir the mixture well. When the biscuit base is chilled, pour the topping over, spreading evenly. Put in the fridge and leave until the top has set. Remove from the fridge and cut into squares or rectangles. It will keep well in a sealed container in the fridge.
Photo credits: Telegraph magazine