Chocolate mint fondants

Chocolate mint fondants

By
From
Atelier Confectionery
Makes
35-40
Prep
20 mins
Cooking time
15 mins
Photographer
Lisa Linder

Ingredients

Quantity Ingredient
250g dark chocolate, tempered
200g granulated sugar
60ml water
1 tablespoon liquid glucose
25g unsalted butter
1 teaspoon mint oil flavouring

For tempering technique

Quantity Ingredient
How to temper chocolate : Marbling
How to temper chocolate: Seeding

Method

  1. Cover a silicone or plastic chocolate mould with the tempered chocolate and leave to set for 15–20 minutes.
  2. Meanwhile, place the sugar, water and liquid glucose in a heavy-based saucepan. Place over a medium heat and stir until the sugar has dissolved. Insert a sugar thermometer and bring to the boil. Reduce the heat and simmer until the syrup reaches 121°C.
  3. Remove from the heat and add the butter and mint flavouring. Stir well to mix thoroughly. Place the mixture in a freestanding food mixer with a paddle attachment and beat on medium speed until the mixture thickens slightly and turns opaque.
  4. Once the mixture has cooled and thickened slightly, but is still runny, place into a piping bag and pipe into the chocolate moulds almost to the top. Leave to set for about 15 minutes then cover the fondants with more chocolate. Leave to set for at least 3–4 hours before unmoulding. Store in an airtight container for up to a week.
Tags:
sweet
confectionery
lollies
candy
lolly
sweets
sugar
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