After eight mints are something which reminds me of my childhood. I remember that we would eat the chocolates but keep the wrappers in the box so that it looked full. Then when the adults reached the box there were none left! I’m sure I’m not the only person guilty of this crime! To this day I still do that….so it’s probably a good idea not to share a box of after eights with me!
One of the reasons I love after eight’s is the sharp, minty flavour with the dark chocolate. There is something so refreshing about an after eight mint with a coffee after dinner. The recipe to make these chocolates is so easy to make and you will end up with a chocolate looking like this.
Before getting on to the recipes, I thought I would explain what invert sugar is as this is used in the recipe. Eddy Van Dame from the blog, Chef Daddy, states that “invert sugar is used extensively in confectionary for preparations such as ganache, jellies, fudge, and taffy and in the preparation of sorbets and ice cream. Its ability for controlling crystallization and creating a smoother mouth feel in these products is the main reason why it is used in the first place”. Invert sugar can be bought, although it is not so easy to buy. In Spain, it can be bought from the website, Cocineros.info. In the UK, it is possible to buy invert sugar from this website. However, there is a recipe from Eddy Van Dame on his blog to make your own invert sugar and it can be found here.
To make the chocolates you will need the following things
For the chocolates
400g dark courveture chocolate
Digital sugar thermomenter
For the after eight filling
200g whipping cream
200g dark courveture chocolate
25g invert sugar
70g mint paste (If you can’t find this mint paste, use high quality peppermint extract, maybe a couple of teaspoons, but do taste it to get your desired taste)
It is important to make these chocolates over a couple of days as the filling will not be ready to use on the day you make it.
The first step to make these chocolates is to make the filling. Weigh out all your ingredients ready for use.
Chop up the chocolate into pieces so that it is easier to melt. If it is in big chunks, it will take longer to melt.
Then in a pot, add the whipping cream and bring it to the boil. Take it off the heat and add the chocolate and stir it until it has all melted. Then add the invert sugar and mix well. Once well mixed, add the mint paste or peppermint extract and stir until well incorporated. Add the butter and stir it until melted. Put the after eight filling in a plastic tub and leave overnight to set.
The next stage to making these chocolates is to temper the chocolate to put in the chocolate mould. At this stage temper around 200g of chocolate as this is just to cover the inside of the moulds. To temper the chocolate, please see this post which details how to temper chocolate easily.
Once the chocolate is tempered, pour the chocolate in the mould as shown below.
Tap the chocolate tray to make sure it is all well covered. Then turn the chocolate mould upside and tip out the excess chocolate. You want to make sure that there is enough space to add the after eight filling! The excess chocolate that has been poured out, save it in a bowl for later. Place the mould in the fridge so the chocolate can set.
Once the chocolate has set, it is time to add the after eight filling. Using a piping bag, pipe some of the after eight filling into the mould and it should look something like this.
You don’t want to pipe too much in the mould as you need to leave space to cover in chocolate.
Leave in the fridge for around an hour.
The final stage in the chocolate making is to temper the remaining 200g chocolate, using the same method as before. Once tempered, pour it over the chocolate moulds making sure it is evenly distributed. Leave in the fridge to set. Once set, push the chocolates out of the moulds and taste one….it would be rude not to! These chocolates last well in a cool, dry place and make ideal gifts.