Recipe courtesy of Valerie Gordon

Mint Mendiants

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  • Level: Intermediate
  • Total: 4 hr 50 min
  • Prep: 45 min
  • Inactive: 4 hr
  • Cook: 5 min
  • Yield: 36 to 48 mendiants
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Tempered Chocolate:


Special equipment:
Plastic squeeze bottle Small brush Cooling rack Parchment paper Candy thermometer Large Pyrex measuring cup (4 cup minimum) with spout Spoon Microwave
  1. 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.
  2. 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. 
  3. Place parchment paper on a large baking sheet. Pour the tempered chocolate into a plastic squeeze bottle. 
  4. 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:

  1. 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.
  2. 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.
  3. 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.

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