2 1/4 cups confectioners sugar with extra for dusting
1 1/2 tablespoons light corn syrup
1 1/2 tablespoons water
1/2 teaspoon pure peppermint extract
1 tablespoon vegetable shortening
10 ounces 70% bittersweet chocolate, coarsely chopped
1-inch round cookie cutter I used a large metal icing tip
rubber glove for handling chocolates after they are cooled
Beat 2 1/4 cups confectioners sugar with corn syrup, water, peppermint extract, shortening, and a pinch of salt using an electric mixer at medium speed until just combined.
Knead on a work surface dusted with remaining 1/4 cup confectioners sugar until smooth.
Roll out between 2 sheets of parchment paper until desired thickness – 1/4 inch is good or a bit less.
let air dry for a few hours.
Dust both sides with confectionary sugar and cut into shapes and place on parchment paper.
You have to do a heat –cool- reheat method to temper the chocolate. Tempering chocolate gives it the shine and the snap when it’s cool.
The easiest way I have learned is to use the microwave and a digital thermometer.
Nuke 1 ¼ cup of chocolate on low in increments of 15 seconds until chocolate is melted and reaches no higher temp that 45c.(112 f)
Carefully stir with a rubber spatula, avoiding scraping the down sides of the bowl.
Remove from microwave and add the remaining ¼ cup chocolate
Stir frequently until chocolate temp reduces to 27c(80f) -this will take some time.
When chocolate reaches 27 c (80f)
Remove patties from freezer and set aside
Nuke chocolate in increments of 3 seconds stirring and checking the temp after each increment until you get to 32c(88f). it will be fast.
When you have reached 32c (88f), you are ready to dip
Using 2 forks to hold the patty, dip into chocolate and place them on parchment paper to cool.
Work fast .
If chocolate gets too cool microwave in 3 second increments and bring it back to 32 c.
To avoid fingerprints on finished chocolates ,wear a rubber glove when handling chocolate .
Store chocolate in airtight container.