The sublime creaminess of mint meltaways is captured in this easy recipe adapted from the Culinary Institute of America, with a rich yet refreshing flavor. The coconut oil also adds an extra dimension of flavor. Offered in a pretty candy dish, these would make a lovely hostess gift.
By the Culinary Institute of America
These yummy chocolate mint meltaways won't last long on any dessert tray. They're delicious!
The original recipe from the Culinary Insitute of America called for both professional techniques and equipment and it made rather a large amount. So we found an adaptation for a smaller batch at Seriouseats.com where the author also explains the startling transformation that takes place when two different fats are combined, in this case the cocoa butter in the chocolate and the coconut oil. The term for this transformation is eutectics, which basically results in that fantastic melt-in-your-mouth sensation that makes meltaways so yummy. The Culinary Institute of America's online recipe collection, by the way, offers an extensive assortment of recipes suitable for nearly any occasion. The original meltaway recipe is from the CIA's Chocolates & Confections, 2nd Edition by Peter Greweling.
Yield: about 60 pieces
12 oz. good quality dark (65%) chocolate, chopped
1/2 tsp. salt
1/2 cup coconut oil
1/2 tsp. mint extract or oil (to taste)
Confectioner's or icing sugar, sifted as needed
Cut a piece of waxed or parchment paper to line the bottom of an 8"x8" baking pan, and set aside.
Melt the chocolate in a bowl set over a pot of simmering water; or in the microwave in 10-second bursts. Add the salt and stir with a flexible rubber spatula for about a minute to incorporate the salt.
Add the coconut oil to the warm chocolate and stir to combine. (If the coconut oil is very cold, warm it briefly in the microwave.)
Add the extract and stir to combine; it will take 2-3 minutes if the extract is alcohol-based, only a few stirs if it's oil-based. Pour into the prepared pan and allow to set until firm, at least 3 hours.
When the mixture is set, dust the top with sifted confectioner's sugar and invert onto a parchment- or waxed paper-lined cutting board. Using a sharp knife, cut into 1" x 1/2" pieces. Dredge pieces in confectioner's sugar.
These will keep in an airtight container at cool room temperature or in the fridge for two weeks.
Adapted from © Chocolates & Confections, 2nd Edition, 2013, Peter Greweling. Photo © Culinary Insitute of America. All rights reserved.
Looking for recipe supplies? Check out our reference pages:Gourmet Bulk Chocolate Suppliers
Chocolate Mold Suppliers
Chocolate Equipment Suppliers
Want to become expert in working with chocolate in order to create beautiful chocolate bonbons, confections and bars, check out our Professional Chocolatier Program.
Get reminders about upcoming classes! To receive program updates and news, click the link below.