After experimenting with this recipe a few times, and reading the tips from other reviewers, I think I have it down. Here is what I have come up with to make the recipe easier to work with. For starters, I mix everything in my kitchen aid mixer. I find that I need 1/2 cup less sugar then the recipe calls for to get the perfect consistancy. When the "dough" is combined well I roll it out on a cookie sheet lined with parchment paper and put it in the freezer for about 1/2 hour. (NOTE: If you are going to do patties it is actually easier to leave them at room temperature to harden up because the frozen dough reacts too quickly with the hot melted chocolate and breaks down very easily. The room temperature dough does not react as quickly and therefore does not break down very fast.) Another problem I ran into was getting the chocolate mixture to be the correct consistancy. I found it was easier to work with if it is more liquid like - done by adding a very small amount of milk or cream. Once the chocolate is the correct consistancy I brushed it onto the rolled peppermint mixture and returned it to the freezer. I then applied a second coat after the chocolate had set and again returned it to the freezer. Flip it over and repeat. Once the whole thing is set it is very easy to cut it into squares or even to use a round cookie cutter to make circular shapes. The candy is to die for and worth all the work involved in its creation.
Was this review helpful?
193 users found this review helpful
After experimenting with this recipe a few times, and reading the tips from other reviewers, I...