Mint Meltaways


Preparation info

  • Difficulty


  • Yield:

    180 Pieces

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About


Dark chocolate, melted, tempered, at 32°C/90°F 1040 g 37 oz 77%
Coconut fat, melted 310 g 11 oz 23%
Peppermint oil 10 drops 10 drops <1%
Batch Size 1350 g 48 oz 100%
confectioners’ sugar, sifted, for finishing as needed


  1. Combine the melted dark chocolate, coconut fat, and peppermint oil.
  2. Temper the mixture by tabling it on a marble slab until cooled to room temperature and well agitated but still fluid.
  3. Spread into a frame 12 × 12 × ½ in set on parchment paper. Allow to crystallize until set, about 20 minutes.
  4. Dust one side of the slab with the sifted confectioners’ sugar.
  5. With the dusted side down, cut the slab into rectangles, using the 15-mm and 30-mm strings on a guitar.
  6. Dredge each piece in the sifted confectioners’ sugar. Shake off excess.