How to make mint chocolate.

In this video, we explore a unique method to infuse mint flavor without compromising the chocolate's texture. Learn how effleurage, a traditional perfumery technique, can be used to extract the essence of mint leaves, resulting in a subtle and refreshing flavor that perfectly complements the richness of chocolate
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[@jcortese3300]

I have a feeling it might have been down to not having been tempered, maybe? Untempered chocolate is kind of mushy and bendy, and that would make it harder to get it to pop out of a flat mold in one piece. If it's tempered, it's a bit more brittle and firm and it would take only a little flexing to get it to pop out of a wide, flat mold. You could probably make some AMAZING ganache out of that kind of thing, too.

[@TariqJR253]

Because it's untempered, it doesn't contract enough during the crystallization phase. The way I was taught, if chocolate is tempered, the beta crystals stack up together really evenly, so the contraction is significant enough to cause it to pop out of moulds.

[@Yeschef2001]

Using the trick of herb flavor being soluble in fat, you can make a herb oil with 1Neutral oil, 1herbs, blending until 165f, and then straining through cheesecloth. This can be put into ice cream (vanilla base) while churning to make a perfecting green and minty flavored ice cream. (thanks to the faviken cookbook for this)! cheers for the video, I bought your book.

[@SylvesterAshcroft88]

Mint is so versatile, this was pretty interesting, kinda like a nile red video, but with food!

[@__goat__]

You need to temper the chocolate to have a shiny finish and to get it out of the mold. It will also give you the proper texture. Make sure you use the correct temperatures for your chocolate. Good brands print the curve on the wrapper, but you can also look up generic curves.

[@silverwaffles]

They could also use the seed method. That seems to be more foolproof.

[@swedneck]

on the molds: perhaps you should be coating them in something to help the chocolate release? also heating up the back of the chocolate a bit should help it release from the mold.

[@stephang3151]

It helps but he used hard molds they r expensive and if U want to keep the look of the mold it's not a good idea

[@__goat__]

If you want to have a nice shiny look I would not coat the mold. You have to temper the chocolate correctly, then it will fall out by itself.

[@cs-za]

My garden has been taken over by mint and I’ve been wondering what to do with all of it. Thanks!

[@NICK....]

i've heard that using other plants in the mint family (like rosemary iirc) can help get rid of mint

[@jmbkpo]

Mint taking over a garden, that's a miracle for some people!

[@FreeBroccoli]

Hmmmm....basil chocolate? The possibilities are staggering.

[@Khether0001]

The movie "Perfume: The Story of a Murderer" (2006) shows the process of enfleurage, it is very interesting, and also an excellent movie!

[@russellzauner]

trade the mint for [redacted] and you now have infused chocolate! THANKS FLAVOR LAB!

[@JoshComley]

Great video! Silicone molds really are the solution. Barely anything sticks to silicone, and they flex so well

[@stephang3151]

Welp it's easy to see what I did wrong ^^ ALWAYS when handling molds especially the hard ones 1. Wipe them dry with a cotton swab 2. Grease them on all spots with a THIN layer of cocoa butter 3. Let the cocoa butter solidify 4. Pour Ur chocolate in 5. set in freezer for a few minutes 6. Bang em out with lots of "love" 😂 fr tho if U can't get it out with holding corner and bump it on the table, set freezer again mostly takes 15-20minutes Edit: when U used the scalpel my hard cried a bit

[@stephang3151]

On Ur molds they should work fine But try dark chocolate/ coverture next time it's easier to make in my opinion than white one tho it takes longer to conch it

[@jordanloux3883]

Savory chocolate?

[@MS-bc4dy]

Your chocolate isn't tempered, so it's soft and pliable. To be able "pop" them out of the moulds, they need to be tempered so that they're rigid. This has huge implications for the quality of the chocolate also. Untempered is fine where the chocolate is used as an ingredient.

[@archivethearchives]

Awesome video. Your production quality is superb

[@CNees]

You'll probably lose some definition in the shape, but try heating the bottom of the mold with hot water to release the stuck chocolate bars.

[@stapuft]

You dodnt temper it, thats why it was hard to get out. You either need to temper it, OR freeze it to get it out easy, without either of those, its too soft to de mold easily.

[@kam3766]

Thank you for the video!

[@dbaker280]

Good afternoon! I ordered my book when you first announced it 3 months ago. I’m very excited, but still haven’t received it- is this expected? I ordered direct through Mango. thank you

[@FlavorLab]

@@dbaker280 !!! Oh no! It definitely should have arrived by now. Please contact Mango customer service, or feel free to email me at [e-mail] and I can see if I can straighten it out! I am so sorry!!

[@sweetsourorange]

Sounds yummy!

[@unproffessionelll9103]

I am the key.

[@Mamativi675]

Nice

[@malcolmfraser2066]

Genuine question, why do you use the special machine for 4 hours when you can use a blender for 1 minute?

[@monochr0m]

because the wheels will mill it so fine your tongue won't feel grains - that is impossible with a blender. yes, really.

[@FlavorLab]

The wet grinder will do a better job of making a chocolate bar closer to what you will get in the store, but they tend to be expensive. So if you use a blender it will work pretty well, and honestly it's not bad for how much cheaper it is. Thanks for the question!

[@jmbkpo]

​@@FlavorLab you just need to know the basics of tempering it and then you will get store-grade chocolate! Hahaha

[@KaitouKaiju]

Disgusting Im here purely for the science

[@CharMinsky]

Well for one thing it’s unmold. I made gummy’s yesterday. They’re great, but I’m looking at chocolate next.