The Cool, Refreshing Taste Of Bavarian Mint Explained

Bavarian mints are a type of chocolate with a minty flavour. They are soft, creamy and melt in your mouth. They are thicker than thin mints and are usually cube-shaped. The ingredients are mixed together, rather than layered, so that each bite has a balanced blend of creamy chocolate and mint.

How to make Bavarian mints

Bavarian mints are bite-sized chocolate squares with a minty flavour. They are a cross between fudge and thin mints, with a soft, creamy texture that melts in your mouth.

Ingredients:

• 3 cups milk chocolate chips
• 1 ounce unsweetened chocolate, chopped
• 1 (14-ounce) can sweetened condensed milk
• 1 teaspoon peppermint extract
• 1 teaspoon vanilla extract

Method:

• Line an 8x8 baking dish with foil or parchment paper, leaving overhangs of paper/foil around the edges. Grease the foil/paper with butter.
• Place a medium saucepan over low heat. Add milk chocolate chips, unsweetened chocolate, and butter. Stir until smooth and melted.
• Turn off the heat and mix in the condensed milk, peppermint extract, and vanilla extract.
• Transfer the mixture into a bowl and beat with an electric mixer at low speed for 1 minute. Increase speed to high and beat for 1 more minute.
• Refrigerate the mixture for 15 minutes, taking it out every 5 minutes to whisk it by hand. Beat with an electric mixer for 2 minutes.
• Pour the mixture into the greased baking dish and spread it evenly. Refrigerate until firm, for about 2 hours.
• Using the overhangs, lift the fudge out of the pan. Slice it with a sharp knife into 1/2-inch squares.

Your homemade Bavarian mints are now ready to be enjoyed!

The history of the treat

The history of Bavarian mints dates back to the founding of the Bavarian State Mint in 1158 in Munich, the capital of Germany's Bavarian region. It is the oldest company in Munich and one of the oldest operating mint facilities in Germany and Europe.

The mint was initially constructed at Schrannenplaz, now known as Marienplaz, and was authorised to strike coins for local economies. However, by the 1290s, the mint was embroiled in controversy due to the low silver content of its coins. This controversy led to the destruction of the coin forges and the death of the individual responsible for coin production, known as the Munzmeister.

Over the centuries, the Bavarian State Mint underwent significant upheaval, including during the Austrian occupation following the War of Spanish Succession (1705-1714) and the formation of the German Empire (or Second Reich) in 1871. During the Austrian occupation, the mint engaged in dual-coining of Austrian and Bavarian coins. With the establishment of the German Empire, the mint became a national mint, assuming the ''D' mint mark for tracking purposes.

In more recent times, the Bavarian State Mint has been one of the national facilities controlled by the German government and authorised to produce the Euro, the common currency of the Eurozone. The mint has also produced Andorran Eagle bullion coins and historically struck bullion coins for various nations, including Austria, Belgium, Greece, Ireland, Israel, Japan, and the Duchy of Saxe-Meiningen.

Beyond currency, the mint has produced medals and official seal plates, including the Olympic medals used at the 1972 Summer Olympic Games in Munich. The mint has a reputation for top-quality craftsmanship and is sought after by companies and states for its expertise in minting and design.

While the history of the Bavarian State Mint is rich and complex, the specific history of Bavarian mints as a confectionery is more difficult to trace. It appears that Bavarian mints, as a treat, gained popularity over time, with recipes varying according to personal preference. The balance of creamy chocolate and mint flavours, along with their soft, melt-in-your-mouth texture, has made them a preferred taste for many.

How to store them

Bavarian mints are bite-sized chocolate squares with a refreshing mint flavour. They are often described as a cross between fudge and thin mints. They are soft and creamy, with a melt-in-your-mouth texture.

To store your Bavarian mints, wrap each square in wax paper, plastic wrap, or tin foil. Then, place them in an airtight container or a Ziploc bag. Stored this way, they will last for several weeks at room temperature.

It is not recommended to store them in the fridge, as they will dry out faster. However, you can freeze them for up to 3 months. To serve, simply defrost at room temperature for about 2 hours, unwrap, and enjoy!

How to avoid seized chocolate

Bavarian mints are a type of creamy chocolate with a refreshing mint taste. They are bite-sized squares that melt in your mouth, offering a well-balanced blend of chocolate and mint flavours.

Now, onto the topic of seized chocolate. Seizing occurs when chocolate comes into contact with moisture, resulting in a thick and lumpy consistency. To prevent this, it is crucial to keep everything dry, including utensils, bowls, and hands. Here are some detailed tips on how to avoid seized chocolate:

Use Dry Utensils and Bowls

Ensure that all utensils and bowls used during the melting process are completely dry. Avoid using wooden spoons as wood tends to retain moisture, which can transfer to the chocolate and cause seizing. Metal spoons are a better option.

Be Cautious with Double Boilers

If you're using a double boiler, be mindful of the water level. Make sure the water is hot but not boiling to prevent splashing, which could cause water to get into the chocolate. Alternatively, turn off the heat before placing the chocolate on top of the boiler.

Avoid Covering Warm Chocolate

Never cover warm chocolate, as condensation can form and drip into the bowl, leading to seizing.

Use Low Heat or Low Power Settings

When melting chocolate, always use low heat on the stove or low power settings in the microwave. Chocolate is sensitive to high temperatures and can easily seize or burn.

Melt Slowly and Stir Frequently

Take your time when melting chocolate, and stir the mixture often. This helps ensure even melting and reduces the risk of overheating or seizing.

Choose the Right Type of Chocolate

Different types of chocolate have varying maximum temperatures before they seize. Dark chocolate can handle higher temperatures (up to 120°F/49°C) compared to milk and white chocolate, which should not exceed 110°F/43°C.

Store Chocolate Properly

Chocolate doesn't need to be refrigerated, as it has a long shelf life. Instead, store it in a cool, dark cupboard or pantry, away from direct sunlight, to maintain its quality and prevent fat blooms caused by extreme temperature changes.

By following these tips, you can avoid seized chocolate and ensure that your melted chocolate remains silky smooth and ready for baking, dipping, or simply enjoying in a warm mug of hot chocolate.

Other flavour variations

Although the classic combination of chocolate and mint is a favourite for many, there are several other flavour variations that you can try. Here are some ideas to get you started:

• Spicy twist: Add crushed cinnamon candies or cinnamon extract to your Bavarian mints for a warming spice kick.
• Chocolatey goodness: If you're a chocoholic, try making a chocolate version by substituting dark chocolate for white chocolate. You can also add mini chocolate chips to the Bavarian mixture for an extra indulgent treat.
• Garnishes: Decorate your mints with a vanilla glaze or melted chocolate drizzle. You can also sprinkle on crushed peppermint candies, Christmas sprinkles, mini marshmallows, or edible glitter for a festive touch.
• Fruity flavours: Experiment with different extracts such as orange, almond, or coconut to give your mints a fruity twist.
• Colourful creations: Add food colouring to white chocolate to create holiday-inspired mints in any colour you desire.
• Nutty delights: Incorporate nuts into your mints, such as pecans or almonds, for a crunchy surprise.

Frequently asked questions