Skip to main content

Mint Meltaways and Mint Crunchies

I'm going to Tahoe this weekend with a bunch of friends and I'm always encouraged to bring desserts places.  These are two of the chocolates that I'm bringing.  I also have plans for an apple crisp and a chocolate cake. 

Mint Meltaways (recipe from Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner)
37 oz chocolate, melted
11 oz coconut fat, melted
10 drops peppermint oil

Combine chocolate, coconut fat, peppermint oil.  When I do it, I like everything to be at 90F, but I still get swirls of untempered chocolate sometimes.  I use this temp gun and I melt everything in the microwave at 10-30 second intervals. Recipe calls for a 12"x12" frame, but I used two 9"x9" cake pans lined with parchment. Pour into the pan after everything's mixed and then wait for it to set.  Usually overnight.  After that, cut it into squares and dredge in powdered sugar.  I tend to have problems cutting it without it cracking, especially when it's cold.  I've found that scoring it multiple times with a smaller, sharp, thin knife yields better results.
See what I mean about the swirls?
 Dredging in powdered sugar
Finished product as recipe describes

But, for those of you who know me, you know I can't do it all by the book all the time.  I also dipped some in a mixture of tempered milk / dark chocolate.  I use Guittard 64% dark and 38% milk couverture.  Hmm, guess they don't sell the 64% online.  I get it from a distributer (pacgourmet.com) since I still have a business license (if you know me you also know I tried to make a go at a silly little chocolate business called tomatette).

Mint Crunchies

This is a simple little thing that I started doing with leftover melted chocolate.  After I was done melting chocolate to dip the meltaways above, I put a little peppermint oil in the dipping chocolate and threw in some rice krispies - the kind from Trader Joe's or Whole Foods that aren't mostly high fructose corn syrup.  Then I spooned out little blobs. 


I think these are one of my boyfriend's favorites.

Apple crisp and chocolate cake recipes to come in the next posts... 

Happy making!


Comments

Popular posts from this blog

Throwing some shade

Ombre Flowers So I wanted to try that new ombre cake frosting trend.  I used whip cream here on an eggless chocolate cake I made for a potluck at work (for those egg-free individuals on my team).  Everyone was sufficiently impressed.  I was a little disappointed at the messiness of the blue/purple end, and I kinda ran out of cream, but it tasted good. Anyway... Eggless Chocolate Cake 2 c sugar 1 3/4 c flour 3/4 c unsweetened cocoa powder 1.5 tsp baking powder 1.5 tsp baking soda 1/2 c sunflower oil, organic 1 c whole milk, organic 1 c boiling water 1 tsp salt 3 tbs flax seeds Roses 2 c heavy cream 1/4c sour cream 1 tsp vanilla ½ c powdered sugar food coloring (if desired) Pre-heat oven to 350F. Soak flax seeds in milk for an hour or overnight (or use flax meal). Blend (I used a stick blender).  Mix dry ingredients. Mix in wet ingredients, with boiling water being last. Pour into cake pan (9x13).  Bake for 30 min, rotating once.    Let cake

White Chocolate Love Bars

More hearts for my Valentine's Day assortment... Stacey's White Chocolate Love Bars Ingredients : 16 oz Chocolates El Rey White Chocolate Discos 64% Guittard Dark Chocolate couverture 1 oz bar mold I'm using a 16 cavity bar mold that has one ounce bars.  I think I got mine from Tomric.com ( candy bar mold ). First I tempered some dark chocolate for the decorations. I use the seeding method and a microwave to temper my chocolate.  I put my couverture in a pyrex bowl and microwave at 30 second intervals, stirring with my favorite rubber spatula (the 1 piece ones are the best), until it's about 100F, using my trusty  temperature gun .  Then I add my seeding chocolate and stir until it reaches 90F, removing the seed chocolate afterward. The other thing about tempering chocolate is that you can't really make only one or two ounces - you need to do at least 4-5 ounces or it won't come out right.  So, I made these while I was making something else.  But, yo

Vanilla Marshmallows

Marshmallows have a special place in my heart because my boyfriend and I made these together on our third date.  He's a chemist and I remember commenting on how precise he was with measuring everything.  Nothing sexier than a guy who can cook... and who wants to help make candy. :) Unfortunately, he's on a business trip this week, so I made a half batch by myself from my favorite book, Chocolates & Confections .   And in doing a search I see they have an At Home version !!! Wow.  If only they had this when I started trying to make candy in 2008.  Oh well, the harder path only makes you stronger... right? Anywho... Stacey's Half Batch Vanilla Marshmallow Ingredients : 0.8 oz gelatin (powdered) 4 oz water (for hydration) 12 oz sugar, organic 6 oz glucose syrup 2 oz local honey 2 oz invert sugar 3 oz water 2 tsp vanilla bean paste Parchment paper 9"x9" cake pan Canola oil, organic 1:1 ratio powdered sugar to cornstarch I've found tha