We were off to friends for dinner and a catch up after far too long a time. A few weeks earlier I had borrowed The Chocolate Cookbook by Christine France from our local library and I spotted this interesting recipe in it. The right opportunity to make it had now arrived. This is what I did: Put 4oz vanilla sugar (specified granulated in the recipe) into a pan and onto a medium heat until liquified. At this point I took it straight off the heat as I've come a cropper with burnt sugar in the past and it isn't nice. It continued to cook in the pan for a little while and turned a lovely caramel colour. The recipe had stated adding 1/4 pt water with the sugar, but as a sugar thermometer was needed for this (and I don't yet have one of those), I thought my method was easier. Added one drop of peppermint oil. Poured this onto a piece of baking parchment and left to cool and harden. Broke into bits and bashed around with the end of a rolling pin to crush as best I could. Toasted 4oz desiccated coconut in a frying pan until golden - stirring all the time. Melted 200g 72% dark chocolate in a pan over hot water. Stirred in the coconut and peppermint pieces. Poured into a silicone loaf tin and left to set. Tried unsuccessfully to cut the chocolate into sticks. Placed them as neatly as I could into a cellophane bag and tied them up with a bow and a label (no successful photo of that to show though). These were meant to be chocolate sticks rather than chunks. When I tried to cut them however, they just broke any which way and were not going to be made into the delicate slim sticks I had envisaged - ho hum! Perhaps this was because my mint cracknel pieces were just too big. Despite the technical hitch, the end result was pretty good: nil points for presentation but 9 out of 10 for taste and texture. The tasting panel seemed to agree.