Chocolate Peppermint Creams Candy Recipe (2024)

FAQs

How much peppermint extract to use in melted chocolate? ›

Coarsely chop 12 ounces dark or semi-sweet chocolate (about 2 1/2 cups) and place in a medium microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until melted and smooth, about 2 minutes total. Add 1/4 teaspoon of the peppermint extract and stir to combine.

Also, melted chocolate doesn't mix readily with tiny amounts of liquids. So, don't add peppermint extract or any other liquid to the melted chocolate, as this may cause the chocolate to suddenly harden. (A few drops of peppermint oil, on the other hand, can be added.)

Tips for Making the Best Peppermint Bark

You can also pick up the baking pan and tip it to help the chocolate slide around. Why are my layers separating? You may have chilled the layers for too long. Only refrigerate the bottom and middle layer for 10–15 minutes before spreading the next layer on top.

Remove the Peppermint Bark from the pan by lifting the edges of the aluminum foil. Peel back the foil and break, or cut, the bark into small irregular pieces. Store in an airtight container in the refrigerator for up to two weeks.

It is important to remember that when adding alcohol extracts and liqueurs to chocolate, these liquids need to be added to chocolate mixtures, not pure melted chocolate, otherwise the alcohol will cause the chocolate to seize and form a lumpy mass.

Menthol is the ingredient in peppermint oil that can be poisonous in large amounts.

Add 1 to 2 drops of peppermint oil per quarter pound of chocolate. If you add too much flavor to the chocolate, it can cause the chocolate to not set as hard due to the added fat content. But don't worry too much, that's a lot of flavor you'd be adding to cause the change - which is super unnecessary.

An important step to remember: Keep the chocolate dry

Chocolate and water don't go together. Even a small splash of water in your melting chocolate will cause it to seize, becoming stiff and grainy instead of smooth and silky.

Adding a tablespoon of coconut oil or vegetable oil while microwaving helps the chocolate melt more smoothly and makes it the perfect consistency for dipping! The caveat here is that once cool, the chocolate won't set up quite as hard as it did to begin with due to the added fat content.

No, peppermint bark doesn't need to be refrigerated. In fact, keeping it in the fridge can cause it to get sticky as moisture collects on the peppermint candy. Remember, this is just candy. You don't normally keep your candy in the fridge, so no need to do it here.

Is peppermint extract the same as peppermint oil? ›

Peppermint oil and peppermint extract are two very different ingredients. Peppermint oil is the pure essential oil derived from peppermint leaves. Peppermint extract is a mixture of peppermint essential oils and alcohol. Peppermint oil is quite strong, so you need to dilute it for most uses.

Life Cycle of a Mint Plant

Peppermint is a perennial, so fields do not have to be replanted each year. The average mint field grows for 3-5 years before a different crop is planted.

To cut set chocolate without cracking, I would recommend heating your knife with hot water, drying excess water off of the knife, and then *carefully* cutting into the chocolate.

A: Peppermint bark has a shelf life of 1 year.

We recommend adding ¼ to ½ teaspoon of Super Strength Flavoring per pound of chocolate. Flavoring can be stirred into the melted chocolate once it has been tempered. It's best to add the minimum amount of flavoring and add more to taste.

Be especially careful with methods like the double boiler or water bath, which involve water. Other liquids like vanilla extract will cause seizing too, so avoid stirring into your melted chocolate.

Extracts will seize up chocolate because of the alcohol content. If you have a chocolate mixture, meaning it has other ingredients with it, then it should be fine. But if you add an extract to plain, melted chocolate, you'll end up with a big lump.

Peppermint extract is a stronger flavor than other baking flavorings like vanilla extract or almond extract, so start small by substituting half or a quarter amount of the extract called for in the recipe.