Mint Madness Bars

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Preparation info

  • Difficulty

    Medium

  • Yield:

    120

    Bars

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About

Ingredients

Mint Meltaway

Dark chocolate, melted 860 g 30 oz 45%
Coconut fat, melted 280 g 10 oz 15%
Peppermint extract 1 Tbsp 1 Tbsp <1%
Peppermint Flake, finely chopped 750 g 27 oz 40%
Batch Size 1890 g 67 oz 100%

White Chocolate Meltaway

White chocolate, melted, tempered, at 30°C/86°F 800 g 28 oz 80%
Coconut fat, melted 200 g 7 oz 20%
Batch Size 1000 g 35 oz 100%
Dark chocolate, melted, tempered, for precoating and enrobing as needed

Method

To Make the Mint Meltaway

  1. Combine the tempered dark chocolate, 280 g of coconut fat, and peppermint extract in a stainless-steel bowl.
  2. Mix 400 g of the dark chocolate mixture from step one with the finely chopped peppermint flake. Reserve the remaining 740 g of the dark chocolate mixture for finishing the bars.
  3. Temper by tabling on marble until cool and tempered but still fluid.
  4. Spread into a frame 12 × 24 × ½ in. The layer will be thin and will not nearly reach the top of the frame. Allow to set completely.

To Make the White Chocolate Meltaway

  1. Combine the tempered white chocolate and 200 g of coconut fat in a stainless-steel bowl.
  2. Temper by tabling on marble until cool and tempered but still fluid. Spread into the frame containing the mint meltaway and spread evenly. Allow to set completely.

To Complete the Mint Madness Bars

  1. Table the remaining 740g of reserved dark chocolate mixture until tempered but still fluid. Pour into the mold and spread evenly over the white chocolate layer. Allow to set completely.
  2. Precoat the mint meltaway-flake side of the slab with the tempered dark chocolate.
  3. Cut into bars 19 mm × 8 cm/¾ × 3 in, using a chef’s knife. Enrobe in the tempered dark chocolate.
  4. Before the chocolate begins to set, use an empty airbrush to create decorative ripples in the surface of the chocolate.