Ingredients
3 cups milk chocolate chips
1 (1 ounce) square unsweetened chocolate, chopped
1 tablespoon butter
1 (14 ounce) can sweetened condensed milk
1 teaspoon peppermint extract
1 teaspoon vanilla extract
Method
Sources
📖
Recipe1M+
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Milk chocolate callets — ganache, bonbons, coating
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Milk chocolate callets — ganache, bonbons, coating
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons
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butter an 8x8 inch dish. in a medium saucepan over low heat, combine milk chocolate chips, unsweetened chocolate and butter. heat until melted and smooth, stirring occasionally. remove from heat and stir in condensed milk, peppermint extract and vanilla extract. beat with an electric mixer at a low speed for 1 minute, then at a high speed for 1 minute. chill mixture for 15 minutes, beating by hand every 5 minutes. beat again with electric mixer two minutes more. pour into prepared pan and chill until firm. cut into 1/2 inch squares.