|Brandy, crème de menthe, or water, for thinning||as needed|
|Mint oil or extract||as needed|
|Dark chocolate, melted, tempered, for enrobing (optional)||as needed|
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.
After heating the fondant, add
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.