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Can't get enough mint and chocolate? You're not alone. Try Oreo Mint Truffles or Mint Brownies without baking, then dip everything in a fresh grasshopper cocktail. Other award-winning Christmas candy recipes are just a click away.
Is there anything more delicious, or wonderfully eye-catching, than a piece of homemade mint crust at Christmas? It is also a foolproof way to let anyone on your “nice” list know how much you appreciate them.
However, a fair caveat: once you give it away, the people in your life will certainly wait for it year after year. In fact, you may need to update that ‘nice’ list every now and then… or start your own mint crust chocolate tradition.
How to make homemade mint crust:
- First, prepare a baking sheet by lining it with aluminum foil, parchment paper, or wax paper, so that the chocolate doesn't stick.
- Meanwhile, crush the candy canes or peppermint candy by placing them in a plastic bag and tapping them with a rolling pin or mallet to obtain the desired consistency. It is up to you how well you want the candy to be, but your teeth can appreciate the candy on the finer side.
- Then you melt the chocolate. Dark chocolate first! (See below for the best way to melt the chocolate.)
- Then, using a spatula or table knife, carefully spread the melted dark chocolate evenly over the bottom of the pan and set aside. Let it cool naturally, don't refrigerate it.
- Melt the white chocolate below. As the white chocolate melts, microwave a small amount of shortening until it melts. Then stir the mint extract into the melted butter.
- Then fold about half of the crushed candy canes into the white chocolate, and carefully spread over the dark chocolate layer. It's okay if dark chocolate isn't fully configured yet.
- As soon as you finish with the white chocolate, sprinkle the remaining crushed candy canes on top of the white chocolate layer.
- Now for the hardest part: waiting for the crust to harden completely before breaking into pieces. This could take a few hours.
How to melt chocolate:
First of all, tempering, the process of properly melting and cooling the chocolate so that it stays shiny and nimble when broken, is a true science. It can take a long time to master. If you are a professional candy maker or pastry chef, tempering chocolate is crucial to your job.
For home bakers and candy makers, it's still helpful to know some basics of working with chocolate so you don't waste expensive ingredients and are satisfied with the results.
When it comes to the best way to melt chocolate, you have two options: the stove or the microwave. Using the stove to melt chocolate is great for large amounts, but the microwave is just as effective.
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Most importantly, no matter what technique you use, make sure the bowl and utensils, which will be in direct contact with the chocolate, are very dry. Even a drop of water will catch the melted chocolate and ruin your project.
- Melt chocolate in the microwave: Place the chopped chocolate in a microwave-safe container; Microwave at 30-second intervals, stirring between each, until smooth and melted.
- Melt chocolate on the stove: Place the crushed chocolate on top of a double boiler or in a heatproof container over a saucepan of boiling water, but not in it; Cook, stirring occasionally, until melted, 2 to 3 minutes. When melting on a stove, you should never boil the water under your bowl, just let it simmer.
Above all, don't rush the melting process and let the chocolate cool on its own; In other words, resist the temptation to pop the tray in the refrigerator.
Before spreading in the pan, allow the chocolate to cool slightly in the bowl.
Tips for making the best mint crust:
These tried and true tips make Peppermint Bark easy and fun.
- Make sure everything is dry. It bears repeating: water and chocolate don't mix! Make sure the work surface, tools, and bowls are very dry, otherwise the chocolate will stick and become lumpy.
- Use quality ingredients. Most importantly, for this mint crust recipe, try using a higher quality chocolate with real cocoa butter. Some cooks even prefer to make a chocolate bar mint crust instead of the less expensive chocolate chips. Others swear by the melted wafers that Ghirardelli makes.
- Prevent layer separation. More than anything, the biggest problem chefs have with mint crust recipes is that the layers separate when they break the crust. This happens when two incompatible types of chocolate come into contact with each other and cannot adhere properly. Be sure to use chocolate that contains real cocoa butter (within the first two ingredients) and not palm kernel oil or coconut oil.
- Peppermint extract. You can certainly use an alcohol-based mint extract in this recipe, as long as you don't skip the shortening step. Adding a little extra fat to the chocolate along with the mint flavor will prevent the chocolate from sticking.
- If you don't want to use shortening to melt chocolate, look for an oil-based mint extract or peppermint essential oil. However, you may have to adjust the amount, as peppermint essential oil is quite strong. Use a few drops, try and add more if necessary.
- Take your time. Don't rush chocolate steps to melt (and cool); slowly melted chocolate will produce better results and will allow the chocolate to settle as desired.
- Do not expect too much. Don't let the dark chocolate layer tighten too much before adding the white chocolate layer, it should still be slightly tacky to the touch. If it is too firm, the layers may not stick and separate after separating the pieces.
- Prevent scratches. To avoid streaking, let the dark chocolate settle a bit and don't try to spread the top layer too thin. If you touch the bottom layer with your spatula, it may cause a scratch.
How to make mint crust with dark chocolate:
It's even easier to make mint crust with just a layer of chocolate. Just melt a double amount of dark chocolate and continue the recipe as directed.
And yes, you can also make mint crust with white chocolate. You can even go the extra mile and add a drop or two of red food coloring to a delicate shade of pink.
How to store peppermint bark:
Store tightly at cool room temperature or in the refrigerator for up to 2 months. If you can resist the temptation.
Homemade mint crust is a special treat or a lovely addition to any dessert table. This famous two-tone chocolate crust recipe with crushed mint candies is easy to make and will become a Christmas tradition in no time. Cuisine: American Cooking time: 15 minutes Cooling time 5 hours Total time: 5 hours 15 minutes Servings: 24 Calories: 126 kcal
- 8 oz dark chocolate
- 8 ounces white chocolate
- 1 teaspoon of butter
- 1/4 teaspoon of mint extract
- 1/2 cup divided crushed candy cane pieces
- Line 8-by-8-inch baking pan with parchment paper or wax paper.
- Place the dark chocolate in a bowl over a pot of simmering water (double boiler method) or microwave in 50% power in 30 second increments until completely melted (stir well between increments).
- Spread the melted dark chocolate evenly across the bottom of the prepared pan. Set aside (do not refrigerate).
- Place the white chocolate in a bowl over a pot of simmering water (double boiler method) or melt in the microwave at 50% power in 30 second increments until completely melted (stir well between increments) .
- Melt the butter in the microwave (about 15 to 20 seconds). Add the mint extract and stir to combine.
- Add the mint mixture to the white chocolate and stir to combine. Fold the crushed sticks in half (about 1/4 cup) until they are evenly distributed.
- Spread the melted white chocolate carefully and evenly over the dark chocolate layer (the dark chocolate layer may not have set completely). Immediately sprinkle with the remaining pieces of candy cane.
- Allow the peppermint bark to fully harden at room temperature before cutting / breaking it into pieces (this will take several hours).
Calories :: 126kcal