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Remove the hot chocolate. Pour 2/3 cups on the rectangle on the foil. Apply the chocolate to the baking tray with a sugar shovel. Sprinkle 1/4 cups of crushed pepper. Refrigerate to solidify after about 15 minutes. Place the bittersweet chocolate, cream and mint extract in a medium sized pan. Medium temperatureLow heat, stir frequently until the mixture has just melted and smooth.