I will admit I am a chocolate and Peppermint Patty snob.........and VERY picky. I have made different recipes over time of different ones..........and was trying to find ones that I liked.......I have made soooooooo many over the years. They were either too "gritty" or they would melt instantly. I NEED to have stuff on hand to eat or I will grab the wrong stuff. This is especially true during Easter/candy season ugh.
I have researched and researched.........I am sooo thrilled...........
First of all for the chocolate: you can either order chocoperfection bars made with Erythritol from
Netrition. We order the European milk chocolate bars. or you can make your own candy bars. I have actually combined both to make a nice melting chocolate.
The center layer:
I use refined coconut oil. We go through a LOT of coconut oil. I do use EVOO but do NOT like the taste of a strong coconut taste. I actually order mine by the 6 gallon bucket from here (right now they are out of stock).
The next layer, is cocoa BUTTER! Coconut butter can be melted and it does at a fairly high temp but it stays solid, even at room temp (which coconut oil does not).
I used THIS flavoring. It's pure oil and it's from a company called Lorann Gourmet. They are sold at Walmart. I used the Creme de Menthe flavoring and flavored to taste.
I powdered xylitol to taste.
The recipe here:
1 c organic refined coconut oil
1 c raw cocoa butter
Creme de Menthe flavoring to taste
Xylitol (powdered) to taste
Melt your coconut oil and butter in a double boiler. Remove from heat. Add flavoring and slowly add the powdered xylitol little by little. Pour into a mini silicone mold and freeze. Meanwhile melt your chocolate coating in your double boiler. Dip your center into the chocolate (do it quickly. It will slide off if you don't be careful but don't let it sit in the hot chocolate, or the center will melt quickly. You may have to dip it more than once). Put in the freezer.........Good luck on not eating more than one in one sitting lol. Enjoy!
