Chocolate Mint Candy

Learn how to make a chocolate mint candy with  fondant  centers.

250g (1/2 lb) purchased fondant icing

Mint oil or extract (or any flavoring that you like)

Invertase (for soft runny centered candy) optional

Invertase is a yeast derivative, used in fondant centers to make them runny as the fondant ripens.

You will only need to use a few drops for each chocolate.

Add a few drops of mint oil to the fondant icing and knead on a work surface which has been lightly dusted with icing sugar.  

Keep adding the flavoring a few drops at a time until you are happy with the flavor.

If the fondant seems to be to sticky add a little more icing sugar until the correct consistency is reach.

You will need a chocolate candy mold that is deep enough to hold a filling.

1.   Spoon in sufficient  tempered chocolate to fill about one third of the chocolate candy mold.

2.  Gently tap the mold on a bench to release any air bubbles.  Lift the mold and check the underside of the mould.  

If any air bubbles remain, tap the mold again or insert a toothpick into the air bubble.  

3.  Using a small paint brush and the chocolate that is inside the candy mold, paint a thick lining up the sides of the mold.  Make sure that there are no thin or bare patches.

Finish the lining just short of the top of the cavity. The space that is inside the candy mold should provide enough room for your filling.

4.  Place the chocolate candy mold in the refrigerator until the chocolate has firmed.

5.  Remove from the refrigerator and add the filling to the inside of the chocolate mold.

6.  Roll small balls of fondant to fit inside the prepared candy molds.

Note:  It is important that you do not overfill the chocolate.  If the chocolates are overfilled you will get untidy edges and the base of the chocolate will be uneven.

For the soft runny centers If you want to have a soft centered chocolate add a 4 -5  drops of invertase to each chocolate before going to the next step.

7.  Spoon a little melted chocolate over the filling.  Tap the mold to spread the chocolate and seal the edges.  If you do have any tiny gaps use a small paint brush or toothpick to fill these in.

8.  Place the filled chocolate candy molds back in the refrigerator for a few minutes to set.

9.  Remove the filled chocolate candy from the refrigerator.  Turn the mold over and gently tap on a firm surface.

If the chocolate candy does not release after two taps, return to refrigerator for a few more minutes and try again.

10.  If you have not added the invertase to the chocolates you can eat your candy straight away.

If you have added invertase to the chocolates leave them for about 1 week to ripen before consuming.

You can make solid chocolate mint candy by using shallow chocolate molds or even mint chocolate lollipops.

1. Use tempered chocolate and  add a few drops mint oil based flavoring mix well.  Spoon a small amount of melted chocolate into the cavity of the mold.

2.  Gently tap the mold on a bench to to release any air bubbles.  

Lift the mold and check the underside of the mold.  If any air bubbles remain, tap the mold again or insert a toothpick into the air bubble.  

If needed add more chocolate and tap again to smooth the surface.

3.  Place the filled chocolate candy molds into the refrigerator for a few minutes to set.  

The time that is needed to set your chocolate will vary with the temperature of your refrigerator and how much chocolate you have used.

4.  Remove the mould from the refrigerator.  Turn the mold over and gently tap on a firm surface.  

If the chocolate mint candy does not release after two taps, return to the  refrigerator for a few more minutes and try again.

1.  Crush about 1 3/4 cups of mint candy (left over mint Chirstmas candy canes are perfect).

3.  Line a 20cm (8 inch) square cake tin with non stick baking paper trimmed into on long piece 20cm (8 inch) wide: allow it to overlap on two sides of the tin keep it crease free.

4.  Fold  about three quarters of the crushed mint candy into 250g (9 oz)  tempered chocolate.

5.  Pour the chocolate nut mixture into the prepared tin. Sprinkle the remaining nuts on top.  

Tap the tin on the counter a few times to release air bubbles.

Place a piece of non stick paper on top of the chocolate, pat down gently to give a smooth surface.

6.  Place in the refrigerator for about 20 minutes.  Remove from the refrigerator and stand in a cool place until the chocolate is completely set.

7.  When set peel of the top layer of paper and then the bottom.  Crack the chocolate mint candy bark into chunks using a kitchen mallet or a wooden rolling pin.  

The storage time of the chocolate mint candy bark  will vary depending on the type of ingredients used.