Thursday, December 16, 2010
Chocolate Peppermint Creams: Vintage Ad & Recipe
Since Tobler Chocolate Peppermint Creams are no longer available, I thought I'd post an easy recipe for Chocolate Peppermint Creams.
Chocolate Peppermint Creams
1 cup confectioner's sugar, sifted
1/2 to 1 tsp of peppermint oil
4 ounces dark chocolate (70-75% cacoa)
3-4 tbsp cold water
Place sifted confectioner's sugar in a bowl.
Stir in water and the peppermint oil until you have a very stiff paste.
Roll into balls.
Put balls on parchment paper and flatten.
Refrigerate for about an hour.
Melt chocolate in small saucepan over a saucepan of simmering water.
Removemints from the fridge.
Dip the mints one by one in the melted chocolate and then place them back on parchment paper.
Put them back into the fridge until chocolate hardens.