Peter Greweling

Mint Fondants

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Preparation info

  • Difficulty

    Medium

  • Yield:

    160

    Pieces

Appears in

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

Chocolates and Confections

By Peter Greweling

Published 2007

Ingredients

Mint leaves 40 leaves 40 leaves <1%
Fondant 1000 g 35 oz 100%
Brandy, crème de menthe, or water, for thinning as needed
Mint oil or extract as needed
Invertase (optional) ½ tsp ½ tsp <1%
Batch Size 1000 g 35 oz 100%
Dark chocolate, melted, tempered, for enrobing (optional) as needed

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 through a funnel without setting but not so thin that it will not set in the molds.
  4. Add invertase if softened centers are desired.
  5. Pour the fondant into a warm funnel. Deposit in oval molds 20 × 30 mm/⅞ × 1¼ in and allow to set, approximately 15 minutes. If necessary, the funnel may be rewarmed in hot water during depositing.
  6. Remove the fondant from the molds and enrobe in the tempered dark chocolate, if desired.

Fruit Fondants

Fruit purées or concentrates may be added to the fondant, but only after it has been heated. Because these flavors are acidic, they must not be heated with the fondant. If they are, the fondant will not crystallize properly after it cools.

Lemon Fondants

After heating the fondant, add 15 g/0.5 oz of lemon extract, 10 g/0.5 oz of frozen lemon zest, and 10 g/0.5 oz of lemon juice.

Mint Juleps

Thin the fondant using bourbon whiskey. After dipping, finish the molded fondant with granulated sugar mixed with very finely chopped mint leaves.

© 2007 All rights reserved. Published by Wiley.