Homemade Mint Chocolates

This is possibly the easiest type of natural chocolates that you can make.

It is best to have chocolate molds, a double boiler and foil wrappers for this recipe.

• 8 oz dipping chocolate (chopped)
• 1/4 tsp peppermint flavoring oil

Place the chocolate pieces in a double boiler and turn the heat to medium. Stir until the mixture is completely melted. Be sure to monitor the heat so that the water does not boil since steam tends to make chocolate clump. Once the chocolate is melted, stir in the peppermint oil. Spoon chocolate into the molds. Tap the molds to assure there are no trapped pockets of air. Place each mold in the freezer for five minutes or more. Remove molds and pop candies out onto a plate. Wrap individual chocolates in foil wrappers and store at room temperature or cooler.

Mint Chocolate Variations

Using a Regular Pan: If you are using a regular pan, stir the chocolate constantly so that the chocolate does not burn.

Using Bakers Chocolate: If you are using bakers chocolate, stir in a teaspoon of natural shortening before adding the flavoring oil. This will soften the chocolate, so the finished product should be stored at a cooler temperature than when using dipping chocolate.

Making Chocolates without Molds: If you do not have chocolate molds, you can make the mint chocolates by by pouring the melted chocolate into a pan lined with wax paper or dropping spoonfuls of chocolate onto wax paper. If you pour the chocolate in a single sheet, simple break the chocolate apart into pieces once it has cooled.