1/27/2024 0 Comments Peppermint patties![]() The chocolate coating is thicker than a real PP, but that's not really a problem. I had a 5/4 in cutter, which made for a more realistic size, but not surprising, a smaller yield (31 vs. The filling is more refined than the real patty, but the flavor is much better. These are a hit for the holidays, great with coffee (and Bailey's)! I've also dipped the bottoms in chocolate for an extra layer of deliciousness! When you are baking the biscotti for the 2nd time, I would suggest giving them a flip half way though, before I did that some of mine got golden on one side and were still light beige on the other side. This is the second time I've made this recipe, I love it! Once I used cognac instead of brandy and that was fine to substitute. I also decorated the tops of the patties with some crushed up candy canes, which is a cute touch for the holidays! Everyone I shared them with thought they were delicious and such a unique thing to make! After reading other reviews I doubled the amount of peppermint extract, and I'm glad I did. ![]() it it supposed to be this dry crumbly material? Followed everything Next year I will try the log method.įirst time making this. My temper was completely off but they still taste yummy. I also kept my pan of water at a simmer on the stove, so each time my chocolate got too cool, I would pop the mint centers back in the freezer and put the chocolate back on the pot to get back to temperature. I used a chocolate fork to dip, but if you use a regular fork, I would recommend having a few fresh ones. Also, I used a bowl to prop up the metal bowl to make it much easier to dip. if you finely chop the remaining 1/4 chocolate instead keeping it roughly chopped you will have an easier time getting it to melt into the other chocolate and obtaining the 80 degree temperature (instead of what happened to me where I got to 80 and most of the additional chocolate was still not melted). I have made these before and they are super good. Let patties stand until chocolate is set, about 1 hour. Coat remaining rounds, rewarming chocolate to 88 to 91☏ as necessary. Step 5īalance 1 peppermint round on a fork and submerge in melted chocolate, letting excess drip off and scraping back of fork against rim of bowl if necessary, then return patty to sheet (to make decorative ridges on patty, immediately set bottom of fork briefly on top of patty, then lift fork straight up). Set bowl with cooled chocolate over pan and reheat, stirring, until thermometer registers 88 to 91☏. Return water in pan to a boil and remove from heat. Cool until thermometer inserted at least 1/2 inch into chocolate registers 80☏. Remove bowl from pan and add remaining chocolate, stirring until smooth. Melt three fourths of chocolate in a metal bowl set over a saucepan of barely simmering water.
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