Recipe courtesy of Valerie Gordon
Show: Unique Eats
Episode: Chocolate
Total:
4 hr 50 min
Active:
45 min
Yield:
36 to 48 mendiants
Level:
Intermediate

Ingredients

  • 1 bunch fresh mint leaves
  • 2 egg whites
  • 1 cup superfine sugar, on a small plate
  • 3 to 4 cups Tempered Chocolate, recipe follows
Tempered Chocolate:
  • 4 cups best quality bittersweet chocolate (recommended: Valrhona 61-percent), in pistoles or chips

Directions

Special equipment: Plastic squeeze bottle Small brush Cooling rack Parchment paper Candy thermometer Large Pyrex measuring cup (4 cup minimum) with spout Spoon Microwave

Gently wash and dry 1 bunch fresh mint leaves. Pick 1 mint leaf off the bunch at a time. Cook's Note: Use the most uniform mint leaves in the bunch.

Gently paint the mint leaf with egg white on both sides and place on the sugar. Using a teaspoon, sprinkle sugar over the mint leaf. Carefully flip the mint leaf and do the same on the other side, making sure the entire leaf is covered in sugar. Place the sugared leaf on a cooling rack and allow to harden. Repeat with remaining leaves. Cook's Note: The leaves will need 4 to 8 hours to harden. 

Place parchment paper on a large baking sheet. Pour the tempered chocolate into a plastic squeeze bottle. 

Squeeze the chocolate directly onto the parchment creating 1 1/2-inch circles. While the chocolate is wet, place a candied mint leaf at the center of each circle. Place sheet pan in the refrigerator for 2 to 3 minutes to ensure a nice finish on the chocolate. Store covered in a cool, dry place.

Tempered Chocolate:

Place 2 1/2 cups chocolate into the glass measuring cup. With the microwave at a low setting, heat chocolate at 20 to 30 second intervals, stirring after each interval. When the chocolate is completely melted, take the temperature. The chocolate needs to reach 120 degrees F. If the chocolate is melted, but less than 120 degrees F, heat in intervals of 10 seconds until you reach the desired temperature.

Add 1/2 cup unmelted chocolate and stir quickly. Repeat with an additional 1/2 cup chocolate. Take the temperature. If the temperature is 93 degrees F or under, continue to stir until the chocolate reaches 90 degrees F. If the chocolate is over 93 degrees F, add one chip or pistole at a time until you reach 93 degrees F.

When the chocolate is 93 degrees F, continue to stir until the temperature reads 90 degrees F. Your chocolate will be tempered when it reaches 88 to 90 degrees F.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Categories:

IDEAS YOU'LL LOVE

Mint Thins

Recipe courtesy of Stacy Adimando

Mint tea

Recipe courtesy of Rafih Benjelloun

Camo Chocolate Mint Doughnuts

Recipe courtesy of Mark Tagulao

Seared Mint Lamb Chops

Recipe courtesy of Emeril Lagasse

Mint Iced Tea

Recipe courtesy of Dave Lieberman

Grapefruit Mint Juice

Recipe courtesy of Robyn Youkilis

Mint Julep Margarita

Recipe courtesy of Food Network Kitchen

Mint Julep

Recipe courtesy of Alton Brown

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

How to Live to 100

7:30am | 6:30c

How to Live to 100

8:30am | 7:30c

Unique Eats

10am | 9c

Unique Eats

10:30am | 9:30c

Unique Eats

11am | 10c

Unique Eats

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Unique Sweets

2:30pm | 1:30c

Food's Greatest Hits

3:30pm | 2:30c

Food's Greatest Hits

4:30pm | 3:30c

Food's Greatest Hits

5:30pm | 4:30c

Food's Greatest Hits

6:30pm | 5:30c

Top 5 Restaurants

7:30pm | 6:30c
On Tonight
On Tonight
8pm | 7c
8:30pm | 7:30c
9pm | 8c
9:30pm | 8:30c

Unwrapped 2.0

10pm | 9c

Unwrapped 2.0

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c
12am | 11c
12:30am | 11:30c
1am | 12c
1:30am | 12:30c

Unwrapped 2.0

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c