Peppermint Flake

Preparation info

  • Difficulty


  • Yield:

    150 Pieces

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About



confectioners’ sugar 410 g 15 oz 49%
Chocolate liquor, melted 400 g 14 oz 45%
Cocoa butter, melted 50 g 2 oz 6%
Batch Size 860 g 31 oz 100%

Hard Candy Base

Sugar 750 g 27 oz 56%
Water 220 g 8 oz 17%
Glucose syrup 375 g 13 oz 27%
Cream of tartar 1 tsp 1 tsp <1%
Red gel food color as needed
Peppermint extract 10 g 0.5 oz <1%
Batch Size 1355 g 48.5 oz 100%
Dark chocolate, melted, tempered, for dipping as needed


To Make the Filling

  1. Mix the confectioners’ sugar, chocolate liquor, and cocoa butter in a 5-qt planetary mixer. The dough should be stiff; if necessary, adjust the consistency with additional confectioners’ sugar or cocoa butter.
  2. Form the filling into a 20-cm/8-in square on parchment paper. Keep it warm in a 93°C/200°F oven.

To Make the Hard Candy

  1. Combine the sugar and water in a heavy saucepan. Bring to a boil while stirring.
  2. Add the glucose syrup and cream of tartar and cook to 156°C/313°F without stirring.
  3. Pour the mixture onto an oiled marble slab and add the coloring and peppermint extract.
  4. Turn occasionally as the batch cools to a plastic consistency.
  5. Pull the candy lightly to aerate.
  6. Stretch the candy into a rectangle 30 × 51 cm/12 × 20 in.

To Finish

  1. Place the filling on one end of the hard candy, leaving a border approximately 25 mm/1 in wide on each side and at the end of the rectangle of hard candy.
  2. Fold the hard candy over to envelop the filling. Seal the edges with a rolling pin.
  3. Roll into a rectangle approximately 30 × 51 cm/12 × 20 in. If the sugar becomes brittle, warm it in a 163°C/325°F oven to return it to a plastic, malleable consistency.
  4. Fold into 3-folds, as with puff pastry.
  5. Turn the batch 90 degrees and roll back to a rectangle approximately 30 × 51 cm/12 × 20 in.
  6. Rewarm the batch in the oven to a plastic consistency. Fold again into a 3-fold. Repeat this process for a total of five 3-folds, reheating the batch as needed.
  7. Roll out to 9 mm/ in thick. Use a chef’s knife to cut into pieces 1 × 4 cm/½ × 1½ in. (The candy must be kept moderately warm for cutting.)
  8. Allow to cool completely. Dip the pieces in the tempered dark chocolate. Before the chocolate sets, use a 3-prong dipping fork to make a diagonal wave pattern on the top surface of each piece.