These make lovely professional looking candies. Great for gifts!
These are a simpler, quicker version of Sandwich Mints or Chocolate
orange Sandwiches..
Ingredients
21 oz Milk Chocolate (we use Merkins Cocoa-lite Molding Chocolate or Guitard A'Peels Chocolate), Divide for two layers.
10 1/2 oz Merkins Light green, Merkins Orange, or White chocolate/ Vanilla Coating. You will need to color the white coating.
Peppermint oil (Not extract) 7 drops in each layer.
** Optional for Orange Chocolates: Orange oil 10 drops in each layer.
Instructions
Prepare
a jellyroll pan-- 17.5 x 12.5 with sides. Cut wax paper about 2 inches longer than pan. Use
your fingernail to crease all four edges so the wax paper will sit
smooth and flat. put a thumb print size of chocolate at each corner
between the wax paper and the jellyroll/sided cookie sheet pan. This
will hold the wax paper firm.
You can pre-mark the edge
of the pan with a sharpy every inch as a guide to cutting. Some like
their squares about 1.5 inches. Others
mark their pan every 1 1/2 inches along their long side and 1 3/8 inches
along the short side of the pan, so the mints will fit in candy
presentation boxes. Really, you can cut them any way you like, even
rectangular. Just keep the size consistent!
Melting the Chocolate
As chocolate is melted it will hold its shape so it will need to be
stirred. Be cautious and work with only the amount stated. Chocolate can
burn, so melt it slowly and stir the chocolate. You will be working one
layer at a time.
Microwave Method: Work
half the chocolate/coating (10.5 ounces) at a time, place in a microwave
bowl and heat for 30 seconds at a time and then stir. Place back in
the microwave and repeat until the chocolate is the desired consistency.
Stove Top Method: Work half the
chocolate/coating (10.5 ounces) at a time, place in a bowl that is
slightly smaller than your pan. Place water in the pan and heat and stir
until the chocolate is the desired
consistency.
Oven Method: set to
lowest setting, put 10 1/2 oz chocolate in 3 separate bowls and heat for
about 20 minutes. Stir. Turn off oven and leave the bowls you are not
working with in the oven..
Layering the Chocolate
Work quickly~ the less you work you chocolate the better.It will look
smoother. Once you pour the chocolate in your pan it begins to cool and
set up, so do this quickly!!! Add the suggested amount of oil per
layer and stir in. Pour chocolate zigzagging back and forth across the
wax paper to get chocolate to the edges rather than clumping in the
middle. Spread gently but quickly to the edges. Gently tap the whole pan
up and down, as well as gently shake the pan until the surface is
smooth. This brings bubbles to the top and evens the top into a smooth
layer. Cool until the chocolate loses its shine, which means the
chocolate is set up. If you wait too long in between layers they wont
bond together. If this
happens soften with blowing hot air from a blow dryer then let sit on
counter just until the shine is gone and then move forward.
Do the same with each layer.
Cutting the Squares
As
soon as the top layer loses its shine it is ready to cut. Use a sharp
paring knife. Gently lift up ends of wax paper to loosen. Do not leave
too long or it will harden too hard and cutting will just cause it to
crack! Wearing disposable gloves at this point is a good idea, because
it is easy to mar the surface with finger prints! Use a T square or make
one from a yard stick to guide you in
cutting your squares. Even if you pre-marked your pan edge, this step
helps keep your lines smooth and straight. Take time to do this
carefully so they look professional. lastly, take knife around edge to
make sure chocolate does not stick to the edge. Reserve the jagged edges
and freeze to add to homemade ice cream, to decorate desserts, or
snacking.
Kitchen Aide, Chicago Cutlery, and other high end cutlery make good paring knives. Rada makes a strong sharp paring knife with a thin blade; they are inexpensive and work well.
Enjoy!
