Chocolate-mint rectangles

Chocolate-mint rectangles

To prepare 70 pieces you will need:

• chocolate bitter - 450 g


• chocolate white - 225 g


• non-salted butter - 5 tbsp.


• Condensed milk - 400 g


• vanillin - 1.5 tsp.


• mint supplement 2 tsp.


• green food color - 3-6 drops

Preparation

1. Cover the form with a food film.


2. In a water bath, melt the bitter and white chocolate (in different containers). The fire should be moderate.


3. To bitter chocolate add 4 tablespoons. butter, and add the remaining one tablespoon of butter to the white chocolate.


4. It is necessary to stir constantly both masses with chocolate that the mass was homogeneous.


5. Bitter chocolate is removed from the water bath and add to it 145 g of condensed milk, vanillin. Part of the chocolate mass is poured into a mold, and a part is put again in a water bath.


6. Remove the white chocolate from the water bath, add to it the remaining condensed milk, mint additive and dye. Mix the mass until uniform.


7. After that, to bitter chocolate in the form followsgently add white chocolate, stirring the mass with forward movements. The surface of the mass should be leveled with a shovel. Put the form in the refrigerator for 6-8 minutes.


8. The rest of the bitter chocolate should be poured onto the chocolate mass in the form. Put in the refrigerator until completely hardened.


9. Before serving, cut the chocolate-peppermint into small rectangles.

Bon Appetit!