Blog Post

Pam’s Peppermint Patties

Brian’s mom is in the house!

And he put her straight to work in the Kakao kitchen. Pam loves mint and chocolate, so she started working on mint creams, using the recipe we modified from our blog-friend Fig Jam and Lime Cordial in Australia. She made the mint cream (we use peppermint oil, which is a stick of dynamite compared to the firecracker of mint extract), rolled it out, cooled it off, and sliced it into patties.

Here she is putting a ‘foot’ on the creams before we dip them. We foot (or ‘bottom’) the creams with tempered chocolate to give the fork something solid to rest on when we dip them in chocolate, otherwise the fork would smoosh through the soft cream. (We do the same thing with truffles, all at once before we cut them up.)

Pam didn’t want to get too close to the tempering machine to dip them, so Brian did the dipping. But Pam stood by and decorated each mint thin with a swoosh of chocolate.

I’m not sure exactly how it happened, but Pam claimed a couple of the confections didn’t look right, so they couldn’t be sold. She was happy to use them as a quality control taste test, though.

Today Pam will be stopping by the St. Louis Community Farmers Market and will be at the Kakao Cafe this afternoon, and we’ll have Mint Thins available at both locations. And don’t forget that the Maplewood Farmers Market is weekly on Wednesday afternoons now.