In a pot brings to a boil the mint leaves and the cream, turn off heat, cover, and let it sit for about 5 minutes. Let’s strain the cream with a chinois strainer to filter the leaves out. When all you have left in the strainer, I like to pick up the mints leaves between my fingers and press them hard to squeeze all the cream and mint out of them. In the process may have lost about 10% of the cream, simply re-add some to the mix until you are back to 105g.

While you wait, you can pour back the mint cream into a pot with the corn syrup. If you want that little cooling effect in your chocolate, add a few drops of peppermint oil in. Bring it to a boil while mixing then let it cool.

Once you have your tempered chocolate, bring it back to 90F and mix in the butter. Once there is no chunk left, pour the pepper cream in and mix thoroughly for a few minutes. Scrape the side and make sure it’s well combined. It should have a nice sheen to it.