Fresh Mint from the Bixby Park Farmers Market.

Mint is washed and cut and waiting for the cream.

Warm cream is poured over the mint – this will steep overnight in the fridge.

Mint and cream.

Before spinning the mint is strained out of the cream.

While the mint is spinning up the chocolate is prepared. 70% Callebaut Chocolate with coconut oil. Coconut oil will harden the chocolate in the cream – but as soon as it hits your tongue it will melt nice and smooth.

At the end of the spin, the chocolate is dripped in for a stracciatella style chip.

Mintastic Chip in the pints.

The finished goods: Mintastic Chip