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Mint & Chocolate

post #1 of 11
8/18/03 at 8:46am
Thread Starter 
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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post #2 of 11
8/21/03 at 12:38pm
I usually use essential oil, only need a few drops.
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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post #3 of 11
8/21/03 at 12:51pm
Thread Starter 
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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post #4 of 11
8/21/03 at 1:08pm
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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post #5 of 11
8/21/03 at 2:25pm
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.

:bounce:
bake first, ask questions later.
Oooh food, my favorite!


Professor Pastry Artswww.collin.edu
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post #6 of 11
8/21/03 at 2:34pm
Thread Starter 
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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post #7 of 11
8/21/03 at 4:34pm
How much mint would you use in your ganache?
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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post #8 of 11
8/21/03 at 6:34pm
Enough to put my lips to sleep.
It's not Dairy Queen.
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post #9 of 11
8/21/03 at 7:54pm
...Perhaps you could go the route of ganache with creme de menthe replacing some of the cream.
www.cakesuite.com
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post #10 of 11
8/22/03 at 11:20am
Let me know when these are ready to ship, Kyle. Chocolate mint is my husband's favorite sweet flavor!! :bounce:
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post #11 of 11
8/22/03 at 12:24pm
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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