- Jan 6, 2011
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ANDES CLONES
I decided to try and make some Andes Clones today.
This is real simple. My first attempt so they’re not the best looking, but are pretty tasty
I used 12 Cinnamon Altoids put in a zip lock and crushed to a powder. When the white chocolate melted I added the Altoids and 2 drops of green food color.
Here is the recipe and a pic. This was not my recipe I Googled it
And remember this was my first attempt so there not real pretty.
RECIPE
ANDES CLONES
What you need
12 strong peppermint candies, such as Altoids
8 ounces best-quality semisweet chocolate, coarsely chopped or 8 ounces semisweet chips
4 ounces white chocolate, coarsely chopped or 4 ounces white chocolate chips
1 or 2 drops green food coloring
I decided to try and make some Andes Clones today.
This is real simple. My first attempt so they’re not the best looking, but are pretty tasty
I used 12 Cinnamon Altoids put in a zip lock and crushed to a powder. When the white chocolate melted I added the Altoids and 2 drops of green food color.
Here is the recipe and a pic. This was not my recipe I Googled it
And remember this was my first attempt so there not real pretty.
RECIPE
ANDES CLONES
What you need
12 strong peppermint candies, such as Altoids
8 ounces best-quality semisweet chocolate, coarsely chopped or 8 ounces semisweet chips
4 ounces white chocolate, coarsely chopped or 4 ounces white chocolate chips
1 or 2 drops green food coloring
- Line an 8x8-inch pan with aluminum foil.
- Crush the peppermints into a powder by placing them in a ziplog bag and hammering them with something heavy like a rolling pin. or say, a hammer.
- Carefully melt the semisweet chocolate and white chocolate in separate bowls over hot water or slowly in the microwave, using the lowest setting, then stir to fully melt.
- Pour half of the semisweet chocolate into the prepared pan and freeze for 5 minutes.
- Add the crushed peppermints and the drop of green food coloring to the melted white chocolate and stir until the color is evenly distributed; add more color if desired. Pour the mixture over the cold semisweet chocolate layer. Freeze for 5 minutes or until set.
- Pour the remaining half of the semisweet chocolate on top of the green filling layer and spread it evenly.
- Place the finished pan in the freezer for another 5 minutes or until set.
- To cut, remove the foil from pan and slice the layered chocolate into desired shaped. The mints will keep for several days in an airtight container in the fridge. Separate each layer with waxed paper.
