Ok, so I started making something called "thin mint triangles" for Christmas gifts for friends/family. The "recipe" is to melt choc. chips add peppermint extract and spread along the bottom of a pan (about 1/4" thick), then refrigerate it for 5-10 minutes "til set", then melt white choc. chips add green coloring and spread +refrigerate, then repeat the choc. chip layer for the top and refrigerate again. (sorry so long, I hope it makes some sort of sense!)
All was well and tasty! But, now I'm cutting them into triangles and the layers keep splitting apart!! AGHHH!!! I was going to put them in a pretty baggie in a mug, but I know that they're just all going to fall apart! I don't know what to do! Right now I'm just using some melted choc. to glue the layers back together, but I need suggestions on why they're splitting in the first place. I googled it, but nobody mentioned any problems like this! Help! Thanks!
sounds like layers were too cold when you added next layer.
I'd take the slower route and let set "almost" up at room temp then add then next layer piping (flooding technique like w/ royal icing & color flow) from a bag.
I was thinking the same thing--just too cold. Sounds yummy though!
It also helps to score the triangles almost all the way through before chilling. Then, after chilling, you just have to cut through the last bit.
Thanks guys for your speedy help! I'll def. try these tips on the next batch (not sure if I need to make more or not yet!), unfortunately I had already refrigerated a second batch too!!!
Ok, so it turns out I need to make a couple more batches! I didn't refrigerate it at all and didn't even let the layers set all the way before smoothing the next, and they're splitting into layers even more!!! I didn't even chill them to cut them, just left them at room. temp. and they are still breaking up whenever I try to cut them... and now the white chocolate layer is breaking into pieces. HELP!! what else can I do to fix it? It's taking forever to have to "glue" each triangle back together!!!
Does the recipe have you add shortening or oil to the chips before melting? If it doesn't, that may be the problem.
No, the only thing I add is peppermint extract to the choc. chips and green food color to the white choc. chips. Since the peppermint extract is "oil of peppermint", but the green food coloring doesn't, maybe that's why the white choc. breaks more! How much oil or shortening should I add to 1 cup (6 oz.) of white or plain choc. chips? Thank you sooo much!!!
I would think that chips would have to be colored with candy colors instead of regular food coloring. Doesn't that contain water?
I'm not sure but regular food coloring makes chocolate melts seize up. Am I wrong?
If I am I will just shut right up. ..there is something that is preventing them from adhering to one another..maybe it is the oil in the peppermint?
IHATEFONDANT, I think you're right about the food coloring, Ithought that too! But for some reason this food coloring isn't making it seize--not sure why though!
Ok, so does oil help choc. stick together or separate???? I am a bit confused!
I'm not sure..but if you think about it..oil and water don't mix and probably wouldn't adhere to one another..I looked on my bottles of extracts and all of them contain water.
I would think oil against oil would be ok. Whenever I have tinted chocolate I've used candy colors.
Candy flavoring is al you could use for this. Run to Walmart, they have it for a couple of dollars near the craft area (at mine) on an endcap.
Right now, crumble these in a canister and let it sit. The mint will flavor all the pieces, and it will be like white or chocolate mint bark!