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after dinner chocolate mints

How It's Made: Chocolate Mintschocolates and mints are enjoyed by many,people,then someone discovere

Science Channel

Updated on Jan 18,2023

How It's Made: Chocolate Mints

chocolates and mints are enjoyed by many,people,then someone discovered putting the two,together makes for a delicious,experience,the cool zestiness of the mint offsets,the rich creaminess of the chocolate,it is one of the sweetest matches in,candy history,chocolate or mint with a chocolate mint,the decision is easy,because the two flavors are wrapped into,one,to make chocolate mints they pump liquid,sugar into a heated mixer,and add granular sugar,the mixer blends it into simmering syrup,exiting through strainers,then it's moved into a vacuum sealed,cooker,it sucks out moisture and the syrup,thickens to a jelly-like consistency,a worker transfers it to a second mixer,and adds the mint flavoring,thorough mixing thickens it and lightens,the color substantially,he transfers the mint flavored candy to,a work table,powerful mechanical arms massage the,slab to cool and harden the candy,next a hopper funnels the candy into,pressurized rollers,that squeeze it into a long sheet,the sheet rides an inclining conveyor,once it reaches the top an employee,wraps the end around a long steel tube,the tube revolves and twists them in,candy around it,the long candy sheet takes the shape of,the tube,they melt and mix chunks of pure,chocolate with cocoa,powdered milk and icing sugar,they add coconut oil and licithen to,bind the ingredients,once mixed the employee transfers it to,a hopper,next to the big mint candy tube,from here the chocolate is injected into,the hollow of the mint candy tube,the tube rolls off the forming cylinder,and passes by rollers that squeeze the,diameter down to a rope size,a compactor then mashes the candy rope,to give the filling a honeycomb texture,pullers now stretch a second slab of,mint candy until it thickens,and turns a lighter color,the worker cuts it into chunks that fit,into the next rolling machine,it presses the candy into a sheet which,then lands on top of the mint chocolate,the two layers now enter the next,forming machine,this one wraps the outer layer around,the chocolate infused one,creating a chocolate filled mint tube,rollers reduce the diameter to half an,inch in size,next the chocolate mint rope enters a,die cutter,it shapes and cuts the rope into mitts,the mints spill into a spreader which,distributes them,evenly across a perforated conveyor,fans blow air through the holes in the,conveyor to cool and solidify the,candies,once the candies have hardened they head,to the wrapping station,here they ride a rotating circular,platform and fall into candy-sized slots,glossy metallized film wrap unwinds,mechanical arms collect the chocolate,mints as they fall out of the slots,they hold the candies for wrapping while,devices twist the ends,it takes only a fraction of a second to,wrap a candy,then it's on to a weigh station scales,release the individually wrapped,chocolate mints in increments they fall,into bags,ready for retail,approximately 2 400 chocolate mints are,made every minute at this factory,two flavors in one candy they're quite a,treat,you

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Monty pythons, Mr creosote, Full version,

Monty pythons, Mr creosote, Full version,

here's a little number I tossed off,recently look at a bit doesn't it also,nice to have appears isn't it rightly,good to have it on it's well to have a,stiffy it's divine to own a day from the,tiniest little tiger to the world's,biggest prick,so three jars for Willy or John Thomas,who they if you're one-eyed trouser,snake your piece of pork your wife's,best friend your or your you,can do wrap it up in ribbons you can,slip it in your sock but don't you take,it out in public or they will stick you,in the dye and you won't I come about,oh mr. Chris Oh,ah good afternoon server and how are we,today,better better very good bummer throw up,I guess don't a bucket for Monsieur,Nelson Gaston unfinished Oh Madame,Gaston a Thousand pardons miss you know,this afternoon that we have Monsieur,favorite the jugnu hair,so hair is very high and the sauce is,there rich with truffles are Chevy's,Grand Marnier Buchan and the creamer,Thank You Gaston still more huh allow me,a new bucket promise you and the,cleaning woman a Madonna wouldn't miss,your kiss relative atif or would you,prefer to order straight away Oh today,we have for appetizers excuse me muna,veneer pate de foie gras beluga caviar,eggs benedict Tina touch the Poirot,that's Lika taught the frog's legs,Amandine or earth dekai Richard Shepherd,idiots little queer digs and a bed of,pureed mushroom it's very delicate very,subtle I don't know a wise choice,Monsieur I know,Oh would you like itself all mixed up,together in the bucket,yeah the eggs on top but of course a big,dessert sweet don't skimp on a pate or,Monsieur I assure you just because it is,mixed up with also other things we would,not dream of giving your lessons a full,amount in fact I will personally make,sure you have a double LP montano Kalki,shows up or something to drink miss you,there are six bottles of Chateau Latour,45-foot and a double Jared I love,champagne,but and the usual Brown is yeah know,what me I thought could only marry six,crates today I open Monsieur was not,overdoing it last night,Sharad dekho ah this is a new bucket and,the cleaning,is there something wrong with the food,no the food was excellent perhaps you're,not happy with the service no no no,complaints it's just that we have to go,I'm having rather a heavy period and we,have a train to catch,Oh oh yes yes of course we have a train,to catch,and I don't want to start bleeding all,over the scene but perhaps we should be,going there well Monsieur thank you so,much so nice to see you and I hope very,much we will see you again very soon,oh I miss you oh dear I totally miss,your bucket another bucket for Monsieur,and perhaps a hose max really,and finally Monsieur a wet or thin meet,ya door sir it's only a tiny little thin,one the son of Saul awesome,it's only a water thing,yep ah good me ignorant absolutely dust,boggle horse just just one ah yes I'm,off so well,Oh,Oh

How to make AFTER DINNER MINTS

How to make AFTER DINNER MINTS

did I walk in the Todd's kitchen as with,most of my recipes they taste a less,about sometimes you want something a,little sweet afterwards and you don't,worry about dessert well this is perfect,so join me today as I make my version of,a after-dinner mints now we're going to,start this off by melting some dark,chocolates now I'm going to use cooking,chocolate or compound chocolate for this,now you can use normal chocolate but by,using this type of chocolate it just,saves all the trouble of having the,temper the chocolate so I'm going to,place this into the microwave for 30,second bursts and we're going to stir it,each time between those bursts and till,it's completely melted next I've got a,baking tray just use any type of shallow,type dish and I've just lined it with,non-stick baking paper just make sure,you have that overhang so I can lift it,up so what to do now just pour on our,first layer of chocolates and just,evenly spread it out we just want a nice,thin layer now once we have our first,layer I'm going to pop this in the,fridge from our half now to give it a,chance to say it hey next we're going to,make our minty Center so into a mixing,bowl I'm going to place in two cups of,powdered sugar followed by a couple of,tablespoons of water and about half a,teaspoon of peppermint essence now,simply mix it through until it's well,combined so I have our peppermint set up,and as you can see it is rather thick,but what I'm going to do is place it,into the microwave for about 15 seconds,at a time,and just give it a stir until comes to a,better consistency so we can spread it,over the chocolate okay so I've got our,chocolate out of the fridge and I'm just,taking our peppermint out of the,microwave and as you can see it is,pouring on nicely so just place it all,on top of the chocolate and once again,just spread it out nice and evenly,now simply stick it back in the fridge,for another 20 minutes to give it a,chance to set now just taking a back out,of the fridge and I've just melted our,final layer of chocolate so just simply,pour it on top and of course just even,it out serve colors nice thin layer of,chocolate just on top of our mint okay,so once done of course we're going to,place this back in the fridge for about,a good half now just to be on the safe,side so that's completely set now as you,can see it's out of the fridge and what,I've done is I've just run a sharp knife,under hot water and we're just going to,use that to slice in our mince slices I,just saw very carefully to see you know,crack it and then we have our first,slice and we just can continue on until,they're all sliced up now there we have,some very minty very chocolaty,after-dinner mints,now after-dinner mints have always been,a favorite of mine instead of having a,whole dessert that's like a mini treat,that just puts a lovely sweet taste in,your mouth,and especially for those people who love,mint there is nothing better than mint,mixed with chocolates that's probably,why they're so popular throughout the,world but now you can make your own at,home and they're going to taste simply,delicious thing is you can make them,into any shape that you like so you can,really personalize them so thank you for,watching this episode of Todd's kitchen,as always I leave a list of ingredients,down below as well as links to my,Facebook Twitter Instagram and home,handy hints channel and please do me a,massive favour by giving this video a,thumbs up leave a comment and subscribe,but I'll see you next stir up another,delicious recipe,peekaboo

How It's Actually Made - Chocolate Mints

How It's Actually Made - Chocolate Mints

chocolate and mints are enjoyed by many,people,then someone discovered that putting the,two together makes for a delicious,experience,the cool zestiness of the mint offsets,the rich creaminess of the chocolate it,is one of the sweetest matches in candy,history,chocolate or mint with the chocolate,mint the decision is as easy as choosing,between your children,to make chocolate mints they pump liquid,sugar into a heated mixer and add,sugared granulations,the mixer boils it into a bubbling,liquid which is then strained through an,old rusty pipe,at approximately 27 o'clock it's moved,to the Chisholm Bowl,the mixture moves from the jism Bowl to,a second mixer where the mint flavoring,is added this is done behind bars so the,mixture can pay for its nefarious crimes,then it's on to the Tony Hawk half pipe,Jam machine this machine was originally,used to pull off six skateboarding,tricks but thanks to the decline of,skateboarding the decommissioned,machine's oddly specific proportions are,perfect for kneading the mint candy,mixture the mint is then locked away for,its hate crimes,later on the mint is placed onto a,rising conveyor to take it to the mint,massaging station,an employee will wrap the end around the,rest of the mint already at the station,and then begin massaging it the employee,is prepared to open his mouth at any,time in case he has to give a happy,ending,meanwhile they melt and mix chunks of,chocolate with cocoa powdered milk and,sugar,then they add coconut oil,and the urine of a giraffe who's eight,months pregnant,it's transferred to the station with the,big mint candy tube so their arranged,marriage can finally be legalized,from here the chocolate is jacked off,into the big mint candy tube,then the big mint candy tube is vomited,out of a sand worms digestive tract to,move it down the assembly line the big,mint candy tube passes through a big,mint candy tube film projector which,plays only one movie big mint candy tube,the compactor mashes the big mint candy,tube into a flat sheet taking all the,fun out of saying big mint candy tube,pullers now stretch some toothpaste to,thicken it,a worker cuts it in half with a cutting,board and then puts it into rollers to,flatten and lay it on top of the batch,the two layers now enter a mouth,simulator which bites the candy with,rows of hidden teeth leaving bite marks,these bite marks show the workers if the,candy's consistency and texture are up,to standard now we have a chocolate,filled mint tube which is fed into a,chocolate filled mint tube projector,which isn't as fun to say as big mint,candy tube but it's still pretty goofy,an army bomb disposal robot is tasked,with cutting the chocolate filled mint,tube into pieces to search it for any,explosives the mints spill into a,spreader which was once filled with,liquefied dog feces as a joke creating,the funniest thing ever seen,once the candy's hardened they plummet,into a comfy little basket where they'll,either learn to become friends or die,together as enemies it's off to the,bagging station where a rotating,circular platform pushes the mints into,their holes upon seeing their hole many,mints remove their clothing scream this,is my hole it was made for me and then,climb inside,and finally the mints are wrapped by the,oh sorry hang on I gotta take this hang,on,yeah,yeah,what the do you mean you've done,this episode before we haven't done this,one before we've covered chocolate and,we've covered mints,yes chocolate mints are a different, thing are you serious all,chocolate mints are chocolate and mints,but not all mints are chocolate not all,chocolates or mints,this is Elementary School ,dude seriously,okay yes some people out there might,still be confused they might not,understand that chocolate mints are,their own thing while at the same time,still being chocolate and mints but you,know what that's why we set up the email,we set up the email so they could ask,questions if they're confused you don't,remember,chocolate or Mint or both at gmail.com,anyone who's still confused is supposed,to email chocolate or Mint or both at,gmail.com and then we can further assist,them that's why we set it up,and don't even get me started on,peanut butter and jelly sandwiches

After dinner mint tasting: Cheap Vs Expensive

After dinner mint tasting: Cheap Vs Expensive

is that house hello everyone and welcome,to another one my video is so not born,yet today we have a special guest by,piece if it is a up his ideas,you'll be on that door give up for Jack,back pain yeah what's up y'all right now,today's task I have set you chelsey baby,what if you can behave yourself please,today we're going to test to see if,suites offer value taste any different,from cheap sweets basically rewarding as,a cheap and up a very expensive test so,these sweets here these are very cheap,sweet i they were pound and their,after-dinner mint we have something very,similar which costs for pound 99 and,they are chocolate peppermint so we're,going to see if there is really a,difference in the way they taste so here,we have the one you'd only very,impressed the one pounders here we go,don't write these are the walk down,sweets after dinner meal you've had a,day what do you have for dinner chills I,had macaroni pie i know i had just,absorbs hatchlings in a pasta al robotti,or something right here we go so we,directed to these did it these were a,pound well very min to your navel and,less dead the shape to them looks like,them not being done properly the,following this little carts so let's,taste them okay where'd you chick,doesn't come out huh mmm very soft hmmm,not bad we didn't quite not maybe a,little bit all the ghosts off a quick,don't they how did he yeah it's like,eating there am I ready you know when,these ending digestion things I'm just,gone that's it my sweets gone the last,fellow don't I stay still not much,minted I didn't get anything at the back,of the throat you know,Benteen oh my gosh hmm that was nice by,that we just tasteless you think clap,and now we come to the rather more,expensive you can into Scotland from 40,black silver and greener now these,should be a lot nice all they become,wrapped up Chelsea oh no what I see now,look at Dow okay yeah because beautiful,that is compared to a locked I know,where we are the difference is in there,unwrapping and the experience so I never,look at that nice slim majority oh yeah,man I've been well made isn't it nicely,meet oh ok my open and you can see it on,I saw peppermint fondant inside with,xscape shells so the only one thing for,isn't it hmm I call that thing at the,back of the throat yeah hmm oh it's like,eating that it's a baby i can after,eight hmm let's leave my chunk here yeah,chopping a factored version of an,asteroid well there is very minty,development coming through there folks,mm-hmm it tastes that tiny little bit of,chocolate may you supposed to do it's,like dark chocolate mm-hmm well i don't,think i could eat an awful lot of them,maybe one or two well another one lovely,venom but yeah what a difference in its,strength of sweet oh I could eat news,all day mm m-money nice though yeah so,conclusion time if you finished,out of 10 on the omerta when you wreck,into these bond pounders after dinner,mints I'm gonna give them a two about,you I'm going to give them the most,crappiest MKS 10 right okay and oh oh oh,yeah and for the chocolate peppermint,creams by Buchanans a really nice sweet,I give them up 79 boom oh I say and in,conclusion are you okay okay and in,conclusion would you spend the extra bit,of money on buying a good sweet or would,you just want to buy a pound and get,some crap sweets 10 pounds on what else,there was but there wasn't anything else,this is your choice so I would rather go,to dispense it and buy them why not I'm,not spend a little 11 it on something,you could all enjoy I'd imagine you've,got guests over for dinner you've just,had a really nice dinner that you cooked,them and then you set up up them as an,after-dinner mint all dead now do you,think it gets to be quite impressed with,that all that I thought it would be bad,impressed with a loss to me so there we,go folks then eat these look at them,properly and I'm buy them for 99 led to,sit down there

After Dinner Mint Thins Recipe Tutorial

After Dinner Mint Thins Recipe Tutorial

hey everyone welcome and thanks for,joining me,today we are going to make some after,dinner mint thins,or healthy after dinner and thins,um it's a super easy recipe and it's,absolutely delicious and at the end with,a little bit of effort,we're going to make them visually,beautiful,because here at chocolate we make,healthy chocolate sexy beautiful,and delicious so let's get on with it,right so we've got half a cup of coconut,oil,which we're just going to place in our,bowl it's been softened slightly,you don't want it to be too runny,and to that i'm going to add my,two tablespoons approximately two,tablespoons of,coconut cream into my bowl,and then i'm going to give it a quick,whiz,with my hand blender,there we go it's now looking beautiful,creamy,let's knock it down in my spatula,right now we're going to add,approximately half,a cup of your sweetener of choice,because we're trying to make these at,least sugar free or low,sugar or no refined sugar so here i've,got half a cup,of erythritol you can use swerve xylitol,stevia whichever you prefer,here we go and i'm going to put in,approximately two teaspoons,one to two teaspoons of my beautiful,essential oil peppermint one that can be,ingested,so i'm just going to add a little bit,there's one teaspoon approximately,that's not easy,and two i like mine with quite a lot,of mint flavor,and then we're going to whiz that up,again,there we go if you feel that you would,like it to be a little bit,more moist then what you're going to do,is just add a little bit more,coconut cream,all right so once you've reached this,consistency where it's a little bit like,a paste,you're good to go so what you're going,to do is going to take,a mold,i'm going to take a plastic mold uh any,any shape will do i like these little,flat rounds,because what we aim to do here is to,make them look really beautiful,so we don't want to just slap them onto,a piece of paper,so what we're going to do is going to,take a little bit of paste,and you're going to put it into your,mold,as best you can,try and make sure it's nicely,they're nicely filled you can always,scrape off the rest,afterwards,fill them up nicely you can use,a spoon you can use an offset spatula a,knife whatever you prefer,i do love this offset spatula it,works for just about everything when,you're working with,well when you're working with chocolate,definitely,um there we go i've got my mould filled,and as you can see there is enough,leftover for,another couple of rounds this shape so,it depends on which mold you're going to,use on how many you're going to,get out of of this recipe but there we,go they're ready to be,put into the freezer so i'm going to pop,them into the freezer for approximately,half an hour,maybe an hour and then we'll be able to,bring them out,to touch them and dip them in chocolate,right so here i have my little,mint thins that i have taken out of the,freezer,they're ready for dipping and here i've,got beautifully tempered chocolate,as you can see now what we're going to,do,is not an easy task but we're going to,pop that little dinner mint then into,the bowl of chocolate and flip it over,make sure it's nicely covered,pick it up give it a little bit of a tap,if you tap it onto the chocolate it,actually pulls,the excess chocolate away from the,bottom,and then place it onto a piece of,parchment paper,and voila let's do number two,it's a messy job but somebody's got to,do it,all right there we go,just using my second fork to assist me,it's not always necessary,i'm gonna tap it a little bit,it's quite cold in this room today so,there we go quickly get as many as i can,get done,okay that one broke,last one,i'm going to eat that broken one,all by myself,there we go if you see that you just,have a tiny bit of,a gap just fill it up with some,chocolate right once that's done,i'm going to pop them into the fridge,just for five minutes just to make sure,that the chocolate is set and then we're,going to pretty them up,i would just like to make a note here,i'd like to encourage you to please,only ever use cover to your chocolate or,high quality chocolate that contains,cocoa butter,don't ever buy or use or eat chocolate,that contains vegetable oil your body,does not digest it properly,and it can cause all sorts of health,problems clog your arteries etc nobody,wants that so,if you're going to use chocolate if,you're going to eat chocolate,if you're going to make anything or,serve chocolate to anyone make sure it's,the highest quality,with the only fat bean cocoa butter,okay cool all right,so there you go um i've taken them out,the fridge,and now i'm going to use a little bit of,luster,powder which is edible of course,gold because i think that gold and dark,chocolate just works so beautifully,and here i'm going to use the slight,imperfections that i've actually got,and enhance them with,my golden powder,there we go i'm also going to take,a tiny little bit of pinch my fingers,and i'm going to sprinkle,right so i'm going to do the sam

After Dinner Mint Cookies | November Cookie of the Month

After Dinner Mint Cookies | November Cookie of the Month

I mean this month is gonna be full of,cookies and treats and sweets this is,the official cookie of the month and,this is such a delicious one and it,really is a family favorite this is a,chocolate cookie with a thin mint in the,middle and have swirled around as a,delicious Center and really I think once,you have this you're gonna see why this,one of my favorite Christmas cookies,growing up we couldn't wait to go to,Grandma's house to have one of these and,she still makes them every year because,they are a family favorite to start,you're just gonna put some butter some,brown sugar and some semi-sweet,chocolate right into a microwave-safe,Bowl just chunk up the chocolate there's,not really an important process here and,just put it right into the bowl at the,brown sugar and butter and then place it,into your microwave at about half power,and microwave it for about 30 second,increments stirring it every time you,just want to make sure to evenly melt it,and not cook one little bit more than,the other so make sure to keep stirring,it and then put it back in the microwave,once it's all completely melted and put,together you can just put it right into,the bowl of your stand mixer,now if it is extremely hot to the touch,you might want to let it cool off just a,little bit but usually if you let it,just melt it isn't too hot to proceed,with the recipe once you have it in the,bowl you can just add a little bit of,espresso powder and I know don't worry,that some of you will say I hate coffee,and I hate the flavor you can leave it,out but as I always say and I promise,you you will not taste coffee if you use,this it really just heightens deepens,and just really accentuates that amazing,chocolate flavor once that's in there,you can be mixing it and then you want,to add your eggs I like to crack them,into a small bowl just to make sure you,don't get any shells in it because every,time I don't I seem to always get shells,that I have to fish out so crack mine to,a bowl and then put them in one at a,time and let them mix before you put in,the next one,next to an add some vanilla because,vanilla and chocolate just go,hand-in-hand and they really are,delicious together once those are in,there you can just put in your dry,ingredients some salt some baking soda,and of course some flour,mix that together starting on low,because when the drying greens are in,there if you just turn it on there is,gonna be a cloud all over and really,that is a mess to clean up I know from,experience once that is completely mixed,it's going to be kind of a wet dough and,you're gonna think it kind of feels,different but don't worry it is exactly,how it should be take it off the mixer,clean off that beater and then you can,just start making your balls I love to,use a cookie scoop for this it really,just makes quick and easy work take a,small scoop put it in your hand roll it,together and then roll in sugar and put,it right onto a parchment lined baking,sheet,once your she just full just place into,that preheated oven and let it bake you,do not want to over bake these and,really you don't want to over bake,anything that has chocolate in it,because that chocolate flavor is just,leaving the cookie and going into the,air while the cookies are in the oven,bake and you can just prepare your Thin,Mints just cut them in half there are,just still an odd size and a little bit,too big to keep holes so just cut them,in half and set them aside,where your cookies come out of the oven,you can just take one of those halves,and press it slightly down to the cookie,you don't need to press too hard just,slightly,and once you're done with the whole pan,you'll notice are starting to melt you,can kind just check in by touching them,and once the top is melted just take the,back of a spoon swirl it around and you,will have an amazing center of a melted,Andes mint,let them cool completely on a rack and,then that centers gonna re harden and,you're just gonna have this delicious,chocolaty mint cookie that really is,just amazing I don't know why but,something about mint and chocolate,Christmas the holidays,it just seems perfect doesn't it I think,once you have these you and if you have,kids they are gonna agree that these are,one of your favorite holiday cookies I,hope you liked this video and if you did,make sure to click like below and click,subscribe to become part of the gray,boxwood family and be up to date on all,of our videos I love sharing the,Christmas season with you some of my,favorite recipes and love to hear about,yours Merry Christmas

How to make homemade andes mints

How to make homemade andes mints

Hi! Welcome to in the kitchen with Ashlee Marie. Today I'm sharing one of the top recipes,from my site for the last 5 years, and it is...,homemade andes mints, they're super easy to make and they taste amazing, so let's get started,The very first thing that we need to do is,get the pan ready for the chocolate. I'm going to measure where this edge is right,here and then go over and kinda stick my fingernails in the other edge.,And then you can either rip or cut it or leave it folded,we want to leave both ends there so we can have something to grab and pull up with,There's two ways you can melt the chocolate to make these homemade andes mints.,You can either put all three layers, the 10 oz of chocolate, 10 oz of green, 10 oz of,chocolate again, in separate bowls and put them in your oven and cook them on low,then it get's this nice, even, heat to it that's actually a really great way to go,but I have a microwave with a melt chocolate button, and I love it and so I actually use,it to melt all my chocolate these days. Now if you don't want to do the oven way,,and you don't have a melt chocolate button way, you can always use your microwave still,bring it down to 50% heat and do it for a minute and then after that do it for 30 second intervals,And our chocolate is done!,Everything is nice and smooth now to get our parchment paper to stick to,our pan I'm just going to actually take a little bit of this chocolate, not much,,and just dab it into each corner.,right now it just tastes like chocolate, but,we want it to taste like mint, so it's an andes mint, now when I say mint don't mean,the leaf mint, that's like toothpaste mint, yuck,I mean peppermint that's really the only mint that I ever use,in cooking and baking so this is special oil for candy.,so it works really well with chocolate, if you use any flavoring that's water based and,you add it to chocolate it's gonna make your chocolate seize and you don't want that,this is really strong and very concentrated so we just want to add a couple drops to each,of the three layers now stir it so that that mint, OH that smells so good,,so that that mint permeates all of the chocolate,and now because this is our bottom layer we don't have to be quite as careful as we're,going to be on the other layers but this is a good layer to practice on.,so I'm going to pour it in strips. and then keep filling in as much as I can,andes mints are actually pretty thin, which means each of the three layers are pretty,thing, so while it looks like this isn't going to cover the entire pan I promise it will,now it's still not perfectly smooth, we got a lot lines in it, but the chocolate is still,warm so we can work with that so this is going to be really loud but what,we're going to do is shake the pan and that's going to help it settle,now we're ready to let the chocolate set but we don't want it to set completely because,if it gets too hard then when we go to pour the next layer on top they won't actually,connect so we want it to just set up enough that they're not going to inner mix super easily,what we're looking for is right now there's a shine on our chocolate and we're looking,for that shine to get dull so this is actually a great time to wash out,our container add our next amount of chocolate and get it melted cause it's going to take,awhile and then by that point it's usually ready to go.,now notice I'm holding the glass, the measuring jar really close,cause what I don't want to do is have this chocolate drop from a far distance and hit,it with some force and melt into it a little bit, we really just want it to sit on top.,right there I dipped into that chocolate, this green is warm,and it's melting that chocolate layer underneath so we want to have a really light tough and,be really smooth as you go back and forth. don't feel like you need to rush, take your,time it's not perfect, it's kinda bumpy, but we're,going to shake it down again. one of the ways, if you can't tell by the,sheen, if it's ready or not, if you touch it and it leaves little fingerprints but doesn't,come off on your hand, like the chocolate doesn't come off, then it's ready.,Just like before we don't want to mix it too much into the green layer so I'm going to,hold it down low if you get a little bit of mixing in that,middle layer it's not too bad, but we really want this top layer to be pretty, cause it's,the part that everybody see's. so of course you want it to be the prettiest layer,it's better to move the pan to a position,that's comfortable for your hand, since I'm right handed I like to work on the,left hand side, than to try uncomfortably get to a side that's,not natural, it will be a lot harder so I tend to work top and left so I just turn,my pan to where I need it to be to make that happen,now shake,we're going to let this set a little bit more,than we did before not only do we want it to go dull, but we,also want to take it a little past dull so we can cut it without it being soft anywhere,,cause we