Makes 81 pieces
They are called meltaways for a reason: When coconut fat is mixed with chocolate, the result is a mixture that melts very quickly in the mouth. Add flavoring to it, and you have a singular sensation. No need to dip these in chocolate—just dust with powdered sugar or cocoa powder and they are ready to savor.
Ingredients
- 12 oz (2 cups) dark chocolate, pistoles or chopped in ½-inch pieces, melted, tempered
- 4 oz (1/2 cup) coconut fat, melted, at 85°F
- 1/8 teaspoon mint oil
- 4 oz (1 cup) confectioners’ sugar
Directions
- Line a 9-inch square baking pan with plastic wrap.
- Mix together the tempered chocolate, coconut fat, and mint oil. Stir for 3 minutes.
- Pour into the baking pan. Allow to set at room temperature for 1 hour or until firm.
- Dust the surface of the meltaways with sifted confectioners’ sugar.
- Remove from the pan by pulling the plastic wrap up and out. Remove the plastic from the slab of meltaways.
- Cut into 1-inch squares, or the desired sizes.
- Toss lightly in sifted confectioners’ sugar. Shake off excess.
Variations
GREEN TEA MELTAWAYS: Use 1 lb/2 2/3 cups white chocolate, pistoles or chopped in 1/2-inch pieces, melted, tempered; 4 oz/1/2 cup melted coconut fat at 85°F; and 2 tbsp Macha green tea powder.
PEANUT BUTTER MELTAWAYS: Use 12 oz/2 cups milk chocolate, pistoles or chopped in ½-inch pieces, melted, tempered; 2 oz/1/4 cup melted coconut fat at 85°F; and 4 1/2 oz/1/2 cup peanut butter at 85°F.
PRALINE MELTAWAYS Use 1 lb/2 2/3 cups dark chocolate, pistoles or chopped in 1/2-inch pieces, melted, tempered; 2 oz/1/4 cup melted coconut fat at 85°F; and 2 oz/1/4 cup praline paste.
