Peppermint Patties Chocolate Project
By Bob Sherman
This great project is a fast and easy way to make very good peppermint patties at home. I love peppermint and generally consume at least one tin of those "Curiously Strong Mints" daily. Thus I find most commercial mints too bland and like to make my own when time permits. By making my own I can make them very strong and use my favorite chocolate. Since I don't own an enrobing machine, they do not look as neat as commercially available mints - but they taste much better. I used peppermint for traditional mint patties, but you could use any flavor and even color the fondant if desired.
Most of the items you may need can be ordered directly from this page for your convenience.
PLEASE NOTE!! - Although chocolate making is relatively safe for the entire family to participate, adult supervision is required.
I prefer to use chocolate wafers designed for molding chocolate. My preferred brand is Merckens which works well with all chocolate molding projects, is available in a wide selection of colors, and tastes great.
Either melting method may be used, but you need to melt a fairly large amount so I find the double boiler more convenient.
Double Boiler - See Double Boiler Usage Instructions.
A microwave may also be used but care must be taken not to overheat the chocolate.
- Place the chocolate in a microwave safe bowl.
- Heat for 30 seconds.
- Remove and stir.
- Repeat steps 2 and 3 until the chocolate is creamy.
- Optimum pouring temperature is about 90 degrees F. Note: Pouring chocolate molds hotter than 160 degrees F. will destroy the mold. Do not place the thermometer in the microwave!
Chocolate Making Supplies And Materials
The following chocolate making supplies and other materials were used to make this project. Clicking on the item name will bring you to that item's page with a full description and ordering information.
- Chocolate Coating - Dark chocolate was used here.
- Dry Fondant - One pound makes approximately 60 medium sized patties.
- Peppermint Flavor Oil - 1/4 to 1/2 ounce - depending on how strong you like your mints.
- Wrapping Foil - Optional - Use if you want to individually wrap these.
- Dipping Fork - A regular fork may be used but is not as easy to work with.
- Thermometer - One.
- Double Boiler - For melting chocolate.
- Butter - 6 Tbs. per pound of fondant.
- Milk - 2 Tbs. per pound of fondant.
Step By Step Instructions
Put 6 Tablespoons of butter and 2 Tablespoons of milk in a pan (or bowl if using a microwave).
Warm it until the butter melts, then stir well.
Sprinkle in some dry fondant mix.
Knead the mix. Repeat steps 3 and 4 until the full pound of dry fondant has been added. When you are approaching the last of the dry fondant, add your flavor oil. Once all the dry fondant has been kneaded in the consistency is now like dough.
Pinch off small amounts and roll balls approximately 3/4 inch diameter. Space these out on waxed paper.
Use the heel of your hand to flatten these into a patty shape. Note: some folks like to refrigerate these before dipping, but I find that unnecessary.
Melt some chocolate then dip each patty.
Place on waxed paper to cool.
The finished patty.
These may be foil wrapped for the finishing touch.
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Disclaimer: The information presented here is accurate to the best of my knowledge and common chocolate making practices as of the time of this writing - originally published in January 2007 and updated in November 2010. The author and the publisher accept no liability for the use or misuse of any of the information presented in this article. This article is presented for informational purposes and is used at your own risk.
Author: Bob Sherman
Publisher: Bobby's Craft Boutique Inc.
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