Page 26 - Veggiefood Presentation

Peppermint Patties

Ingredients Method

300 grams icing sugar Using a mixer, blend 100 g icing sugar with corn
2 tablespoons light corn syrup syrup, water, peppermint extract and
shortening. Once completely blended, add in
1 ½ tablespoon water remaining powdered sugar, 50 g at a time. (If
1 teaspoon peppermint extract dough is too stiff to use mixer, you can knead
1 tablespoon vegetable shortening remaining sugar in by hand.)

/ trex Divide dough into 1 inch balls (or 1/2 inch balls
340 grams chocolate for small mints) using your hands, pat dough
into 1/4 to 1/2 inch thick discs. Place on a wax
paper lined tray and place in freezer for 4
hours.
When ready to coat in chocolate, break
chocolate and place into a heatproof bowl.

Sit over a pan of barely simmering water ( bain
marie) and allow the chocolate to melt, stirring
occasionally.

Once melted, use as required.
Line a second tray with wax paper. Remove
mint discs from freezer. Dip bottom side on disc
in melted chocolate then place on a fork and
using a spoon, pour chocolate over top of mint
to cover. Tap off excess chocolate then place on
new wax paper covered tray for chocolate to
set. Repeat with remaining mint discs.

Store in a airtight container for up to 2 weeks.
.