Because melting wafers and almond bark are formulated specifically for melting, you don’t need to use coconut oil (or shortening) with them. Instead of chocolate chips, you can use Ghirardelli chocolate wafers or chocolate almond bark.Switch up the decorations for different holidays! These would be fun to serve for Valentine’s Day, Easter, Halloween…you name it!.If not using sprinkles, you can use a fork to make a swirl with the chocolate after coating each mint patty.Be sure to use a colorless extract so the filling stays snowy white. For an extra smooth filling, try adding a splash of vanilla extract at the same time you add the peppermint extract.You can use any type of chocolate that you like best: milk chocolate, semi-sweet, and dark chocolate all taste fabulous! Use your favorite brand and type, from Hershey to store brand…it’s up to you!.You can place them in the fridge or freezer to speed up the process. Tap gently to allow excess chocolate to drip back into the bowl, then place on lined baking sheet to set. While coating is still damp, gently press Christmas sprinkles on top.Īllow the chocolate coating to set completely before serving or storing. You can use a fork or even chopsticks for this step. Dip each patty in the melted chocolate, so they are fully coated.Stir as the chocolate melts, until smooth, then remove from heat. When 2 hours are almost up, add the chocolate chips and coconut oil to saucepan or double boiler over medium heat.Flip once during this time to ensure even drying. Press down on the dough balls to form the patties. ![]()
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