1. In a vessel put melt and tempered dark chocolate.
2. Add 50 gm sugar crunch.
3. Add Mint essence to taste. Mix it well.
4. Put the chocolate into a tray.
5. Cool in refrigerator for 25 minutes.
6. Cut it into long thin pieces and serve with ice cream or a delicious cold and hot coffee.

For the Sugar Crunch:

1. In a vessel put in 100 gm sugar.
2. Add a teaspoon of water and heat on a stove till sugar melts and turn brown.
3. Quickly remove on a well oiled marble table and spread thinly.
4. When cool, crush lightly with a rolling pin.
5. Collect the sugar crunch and store tightly in a jar till required.