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I have a nice pot of chocolate mint, and would like to make something with it. I hear it can be used in baking, like in brownies and maybe cookies. How would you do this?
I've made mint jelly from apple mint, but not chocolate mint. (Mint jelly is a pretty and appropriately flavored filler for Christmas cookies - thumbprint kind - and I think it's great on toast, too.) Anyone tried that? Can you taste/smell any of the chocolate? I plan on trying it, one of these days real soon; but meanwhile, it would be interesting to have somebody's take on how much to put in a baking recipe, and how to prepare it - chop? How finely? Thanks!
Joan
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