Homemade Chocolate Confections, theres nothing better !

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

parchment paper

rolling pin

1-inch round cookie cutter I used a large metal icing tip

digital thermometer

rubber glove for handling chocolates after they are cooled

peppermint crème

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.

Temper Chocolate

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.