What the mint?
Posted 06 November 2013 - 05:22 AM
For chocolate bark I'm going to do a peppermint bark using the oil but I've had a request to also duplicate mint chip in bark form. My first thought was fresh mint leaves but I've no idea how that would work in making a bark. I see you can also get a spearmint essential oil and I wonder if that would be the correct mint flavor for mint chip?
Anyone well versed in the world of mint that could shed some light on this for me?
And on the subject of bark, I've seen recipes that call for adding vegetable oil to the chocolate. Is this the correct way to do it? If using properly tempered chocolate do I still need the oil? I'm not a fan of adding anything more than necessary to my chocolate but I'm curious if that will give it a better shine or something.
Posted 06 November 2013 - 07:29 AM
And definitly not on the veg oil. If your using tempered chocolate don't include the oil.
Posted 06 November 2013 - 11:40 AM
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Posted 06 November 2013 - 05:46 PM
Posted 07 November 2013 - 05:25 AM
Posted 07 November 2013 - 05:33 AM
Posted 07 November 2013 - 03:16 PM
This is exactly what I needed to know. I'll order some spearmint oil today and give that a try. Interesting that I didn't come across any recipes that called for this. I did see a few that wanted mint extract and maybe that's spearmint.
In his The Art of the Chocolatier Ewald Notter has a recipe for spearmint pralines. He calls for infusing spearmint leaves in the cream and also adding white crème de menthe. According to Wikipedia, the liqueur is made from "dried peppermint or Corsican mint leaves," so I guess this ends up being a combination of spearmint and peppermint flavor.
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