Chocolate Mint Soap Recipes

Steps:

• In a double boiler, melt chocolate chips. Remove from the heat. In a large bowl, cream shortening. Gradually add sugar, beating until light and fluffy. Beat in melted chocolate. Add egg, corn syrup and extracts; mix well. , Combine flour, baking soda and salt; stir into batter. Fold in candy. Shape into 1-in. balls and roll in sugar. Place 3 in. apart on ungreased baking sheets. , Bake at 350° for 12-15 minutes. Cool 5 minutes before removing to wire racks.

Steps:

• Pour lye into water and stir until lye is dissolved. Warning: Lye is a caustic substance and can burn the skin and eyes. Always use proper precautions when using this product. Wear an apron, protective goggles and rubber gloves. Keep away from children.
• Set aside to cool.
• 100 degrees F (38 degrees C) Melt tallow with oils and cocoa butter (reserve a couple of teaspoons to mix the cocoa powder in).
• Cool to 100 degrees F (38 degrees C).
• Slowly pour the lye into the fats, stirring constantly until a small amount of soap can be drizzled across the surface leaving a"trace" before dissolving.
• Put in peppermint scent and stir well.
• Take out a cup of the white soap and set aside in a warm bowl (or a bowl sitting in warm water).
• Blend the 2 ounces (1/4 cup) of cocoa powder with the reserved oil and pour this mixture into the main batch of soap.
• Pour soap into mold.
• Then swirl in the white portion set aside.
• Wrap in towel a and put aside for approx.
• 20 hours.
• Un-mold, cut into bars and cure for three weeks.

Steps:

• In a heavy saucepan, melt chocolate chips with 1 cup milk. Remove from the heat; stir in vanilla. Spread half into a waxed paper-lined 8-in. square pan; chill for 10 minutes or until firm. , Meanwhile, in a heavy saucepan over low heat, cook and stir candy coating with remaining milk until coating is melted and mixture is smooth. Stir in peppermint extract and food coloring. Spread over bottom layer; chill for 10 minutes or until firm. , Warm remaining chocolate mixture if necessary; spread over mint layer. Chill for 2 hours or until firm. Remove from pan; cut into 1-in. squares.