Schweizer pellets is amazing and easy to make and tastes just as good as AfterEight
I have this year made two different kinds of, one with the usual chokoladedut on top, but also one where I have dipped them in dark chocolate. Especially the chocolate covered were really well received, for my husband exclaimed: “Well they taste quite professionally”, I guess that was a compliment 🙂 and my son absolutely love them, because he thinks they are reminiscent of Mentos.
I let my boy and his buddies do their own portion to model edible shapes, one was with the lemon and the other with caramel taste, so you can easily add other taste, but I still think that Peppermint taste best.
Here I knead powdered sugar mass, it must have a delicious soft texture.
RECIPE – Schweizer Pastilles
INGREDIENTS
2 Pasteurized egg whites or equivalent 60 (g) (If you use the Nettos in bottle)
450-500 g icing sugar
1 bottle / 38ml Dr. Oetkers Natural Peppermint Extract
APPROACH
- Pour the egg whites in a large bowl
- Add the powdered sugar gradually and stir
- Add Peppermint essenen to desired taste
- Finally knead with your hands to it has a firm texture
- Roll into small balls and slightly flatten them upstairs mas
- Style them to harden in a few hours
- Put a blob of melted dark chocolate
- Or turn them completely in dark chocolate and place on wax paper/silikonebagemåtte
- I have not even tried it, but the super easy way (without melted chocolate) is putting a chocolate button on top right away before Peppermint mass stiffens
CHOCOLATE TEMPERING – Dark Chocolate
- Warm half the chocolate over the water bath for 45-50 °C (cannot get over 50 ° C then crystallize it)
- Pour the rest of the chocolate in, and stir and stir and let the temperature fall to 29 °C
- Pour/Set possibly then in chocolate melts and keep the temperature constant
- Warm up to a maximum of 31-32 °C , get the temperature of 34 ° You have to start over again
Here I have used the simple version with putting a finished chocolate button in each.
If you are missing bageartikler, cake shapes, chocolate etc. I can recommend the two webshops Baking time and Bagebixen, they both sell. Callebaut chocolate that I use, as well as a heeeel lot udstikkerforme, Grommets mm. I also bought my big chocolate smeltere with Bagebixen.