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,...