7/29/2023 0 Comments Homemade peppermint extract![]() (I do think catmint might taste a little funny.) Spearmint, gingermint and applemint would be lovely, I'm sure. You can use a similar method with whatever sort of mint you have on hand. Order a set of 4 ounce dark bottles here. Store in a dark bottle out of direct sunlight. Strain out the mint leaves and cacao nibs with a fine mesh strainer, cheesecloth or flour sack towel. Store out of direct sunlight, stirring or shaking daily, for 6-8 weeks. (I used a recycled jam jar, but a cup or half cup canning jar would work well, too.)Īdd 1 tablespoon of cacao nibs per cup jar for chocolate mint extract, if you are using peppermint leaves, or if you'd like to add a little more chocolate flavor to your chocolate mint.įill jar with vodka to cover the mint leaves. Place chopped mint leaves in a small jar, enough so that the jar is filled but there is still some room for the leaves to wiggle and the booze to fit in. A little rough handling/smashing as you pack them in the jar also helps release the oils. Chop the mint leaves coarsely to create more surface area. I snip off the tender tops, and then strip the rest of the mint leaves from the stem by running my hand from top to bottom. ![]() ![]() ![]() We've have a LOT of rain here recently, so I didn't bother with a rinse. Get your leaves nice and dry before chopping them for extract. Keep in mind that any excess water will dilute the extract and may lead to spoilage. Remove any spoiled leaves and debris, rinse with cold water if needed and pat dry. Harvest mint in the morning after the dew has cleared. Printable Version of Chocolate Mint Extract Recipeįresh chocolate mint leaves -OR- Fresh peppermint leaves.Store in the refrigerator in an airtight container separate the layers with parchment paper or wax paper for up to one month. Once all the patties have been dipped in the chocolate, return to the refrigerator to chill until firm, at least 60 minutes. Let any excess chocolate drip back into the bowl and then place the patties back on the foil. You can use 2 forks or a chocolate dipping fork. Remove the patties from the refrigerator and dip, one patty at a time, into the melted chocolate, making sure both sides of each patty are completely coated with chocolate. Return the bowl to the pan of simmering water and reheat the chocolate to 88 to 92 degrees F. Insert a thermometer into the chocolate and cool to 80 degrees F. Once the chocolate has melted, remove the bowl from the pan and whisk the chocolate and the butter until smooth. In a heatproof bowl placed over a saucepan of simmering water, melt the chocolate and the butter. Cover and place in the refrigerator until the patties are firm at least one hour and up to overnight. Using a cookie cutter cut mints to 1 ½ inch diameter. Remove from the freezer and roll out about 1/4 inch thick. Roll the peppermint mixture into a flat disk and place on the prepared baking sheet. Increase the speed to medium-high and beat until very creamy, about 2-3 minutes. Combine the sugar, agave, water, butter, peppermint extract and vanilla in the bowl of a standing mixer and using the paddle attachment, beat on low speed. Line a baking sheet with parchment or wax paper and lightly dust with confectioners’ sugar.
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