If the roll cracks, just pinch to bring together.

As soon as you get to the end, place seam-side down and pop into the fridge to firm up for half an hour. Roll the cake, starting with the edge closest to you and using the paper underneath to help. Take the cake out of the tin and layer the cream evenly on top. Start whipping the cream and as soon as it starts to thicken, add the minty sugar and mix through. Its mint blowing, Quality ingredients - mint taste. Put the sugar and mint leaves in a mortar and use the pestle to grind to a minty green, wet sugar. The new Cocio Mint is made from the original recipe mixed with the delicious taste of mint. To make the mint cream, put the cream in a bowl. As soon as the chocolate has melted, mix in the mint extract and mix well to form a smooth, glossy ganache.

Make the ganache by heating the chocolate and cream in a saucepan over a low heat. Place in the fridge while you make the ganache and filling. The perfect balance of crisp cookies and rich, luxurious chocolate for a truly indulgent treat. Made with 10 grams of protein and a boost of added. Transfer to the lined tin and use the back of a spoon to flatten into a neat, flat, tight layer. Cool mint and rich chocolate get topped with a creamy drizzle in the Cool Mint Chocolate CLIF BAR. Pulse until the mixture begins to form a dough. Mint Choco Cookie featured as a pin in the Pin Collection. List of paper dolls from the Paper Toy Book featuring Mint Choco Cookie. Mint Choco Cookie paper doll net in the Paper Toy Book. Take the mini rolls out of the packets and add to a food processor. Mint Choco Cookie featured in the Sticker Book Volume 2. Now line a 23cm/9in square cake tin with baking paper and set aside. Chill in the fridge until completely set. Brush the underside of the leaves with chocolate and leave to set, chocolate-side down. Heat the chocolate until it just starts to melt and mix until it is runny. If you are making the decorations, start by lining a baking tray with some baking paper and laying the mint leaves on it, with their undersides facing upwards.

Mint choco