Mint Medallions
Mint and chocolate have never tasted better together before. The mint medallions that we are going to prepare below are a delicious treat that children, youth and adults will like.
The secret of the mint medallions lies in the balance of flavors, where the strong menthol is quickly neutralized by the chocolate. We show you how to make this recipe and pamper everyone in your home.
Mint Medallions Recipe
Ingredients
- 300 grams of fondant (pastry paste)
- 250 grams of chocolate
- Natural green dye
- Mint essence
- A small tablespoon of butter
Preparation
You will be surprised how simple this preparation is compared to how elaborate it looks, especially if you are skilled at decorating bakery products.
- Take the 300 grams of fondant and cut it into small pieces.
- In a separate pot, melt the butter in a double boiler and add the fondant pieces until a paste forms.
- Once you have the pasta, you can remove it from the heat and in the same pot, mix with the mint essence and the green food coloring.
- Stir very well, until all the ingredients are incorporated evenly and the color is unified.
- Now line a tray with parchment paper, and take small portions of the pasta helping you with a spoon.
- Put each portion on the paper, separated from each other.
- Sprinkle with a little sugar, flatten it a little and shape it into a medallion with your fingers, then you should let it rest for at least 12 hours.
- When there are about 15 minutes to finish the 12 hours of rest of the pasta, take the chocolate bar and put it to melt in a double boiler. You can add a little butter to it to make it much looser.
- Dip the mint medallions in the chocolate for 1 second. You can help yourself with some utensil to hold the locket well.
- Let the chocolate dry again on the tray and when it has hardened, prepare to serve this treat, either as a tabletop or as a way to pamper those you love the most.
Additional tips
- If you like dark chocolate without milk or sugar, use it: it is ideal for this recipe. However, since not many like dark chocolate, we suggest the pastry one.
- You can skip the use of coloring. You won’t have the green hue that is usually associated with mint, but don’t worry, it won’t change the flavor.
- When you are making the pasta in portions, you can also use cutters or molds to give the mint medallions different shapes.
- To prevent the pasta from becoming contaminated while it rests, we recommend covering the tray with plastic wrap.
How about these homemade chocolate mint medallions?
