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Peter Greweling

Mint Fondants

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Preparation info
  • Yield:

    160

    Pieces
    • Difficulty

      Medium

Appears in
top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Chocolates and Confections

By Peter Greweling and Culinary Institute of America

Published 2007

  • About

Ingredients

Mint leaves 40

Method

  1. Using a food processor, grind the mint leaves with approximately one quarter of the fondant.
  2. Combine the mint fondant with the remaining fondant. Heat over a water bath to 70°C/160°F.
  3. Adjust the consistency, if necessary, using the brandy, crème de menthe, or water, and add the mint oil or extract if desired. The fondant should be thin enough to flow

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