Christmas Mints - Re-post

Back my popular demand, I re-posted the Christmas mint recipe for those of you who have been inquiring.

I can't take much credit for the success of these beauties, since we create them in bulk with our "mint making" group.  There are five of us melting chocolate, adding the mint flavor, and cutting the final product.  Note, that I left out the pounding process.  Only one of us pounds.  My sister-in-law, Michelle Hanna is the ONLY pounder.  She is the best!  Pounding is the hardest part of making mints.  She pounds three layers of chocolate per pan.  In total we made about 20 pans of mints.  Yep, that's right, 20 pans, or pounding 60 layers of chocolate!  Wow!  We probably owe her a gift certificate to a skillful masseuse.

After we make mints we enjoy lunch delivered by Wasatch Brewery.  Besides a nice tip, the delivery boy receives some freshly made mints.

It might not be a fun day for our personal pounder, but the rest of us sure enjoy it.  We have a great time visiting and making yummy treats!

Fernwood Mints

22 0z. Milk Chocolate

11 oz. Green Chocolate (or white chocolate colored green)

Mint oil or Mint Flavoring

Measure 11 ounces of chocolate and melt in a double boiler, warm oven, or microwave. Put a dab of chocolate on a 12 X 18 jelly roll pan, (or cookie sheet with sides) to hold wax paper down. Trim wax paper sides or it will fall into the mints. Add 6 drops of mint oil or flavoring to taste in the melted chocolate.

Start at one end of the pan and quickly smooth chocolate with a spatula until it's even all over the pan. Grip sides of the pan and pound 6 or 7 times on counter. This makes chocolate smooth and even. Let stand while 11 ounces of green chocolate is melted.

Important: Chocolate layer in pan is ready when it barely loses its sheen all over. If it sets up too hard the layers break apart. Remedy: If too set up, put pan in warm oven briefly. Let set again to loose sheen. (This can be done to the next layers also).

When green chocolate is melted, add mint. Carefully spread on first layer. Try not to go over and over same area, as the 2 layers of chocolate will mix. When layer is on, pound and let sit.

Melt last chocolate. Add mint. Repeat process. Spread quickly, pound, sit until sheen is gone. Cut immediately into 1-inch or smaller squares. It won't cut if you wait too long. If you don't want curved edges on the outer mints, cut 1/4 inch around outer edge.

Enjoy!