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#1
08-18-2003, 08:46 AM
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 Mint & Chocolate I've been playing with adding ground spearmint to chocolate to create my own mint chocolate chips. Does anyone else do this, and if so, what ratios do you use? Thanks
__________________ At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals. www.kyleskitchen.net      |
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#3
08-21-2003, 12:51 PM
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| I think the oil may be the way to go. No matter how much, or little, ground spearmint I use I can't help detecting a kind of grassy taste.
__________________ At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals. www.kyleskitchen.net |
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#4
08-21-2003, 01:08 PM
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| Oil would sure simplify things Kyle. I can't imagine how much fresh mint you'd need just to lightly perfume your chocolate.
__________________ When I get a little money, I buy books. And if there is any left over, I buy food. - Desiderius Erasmus |
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#5
08-21-2003, 02:25 PM
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 to flavor chocolate, i use a ganach approch. boil cream with fresh mint, strain and pour over white or dark chocolate. if you wanted to do a dollup in the middle of a cooled butter cookie or make a sandwich cookie, this would be the way to go. 
__________________ bake first, ask questions later. http://www.myspace.com/chefmbrown Professor Culinary and Pastry Arts www.CCCCD.edu |
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#6
08-21-2003, 02:34 PM
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| Ooh, I like that. I feel a Monster Double Chocolate Mint sandwich cookie coming on 
__________________ At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals. www.kyleskitchen.net |
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#10
08-22-2003, 11:20 AM
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 Let me know when these are ready to ship, Kyle. Chocolate mint is my husband's favorite sweet flavor!!
__________________ Moderator, Welcome Forum ***It is better to ask forgiveness than beg permission.*** |
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#11
08-22-2003, 12:24 PM
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| If you wanted to use the fresh mint and chocolate combo, Gale Gand has a recipe in her book, Just a Bite, for Mint Tiddleywinks. All you do is take Mint leaves (washed and dried) and drop enough tempered chocolate over the top to cover. When it cools and you turn them over, the leaf is imbedded in the chocolate. That's it. Very tasty and a unique way to combine mint and chocolate. |
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