Makes 1

Ingredients
1 ½ cups powdered sugar
1 Tablespoon plus 1 teaspoon corn syrup
1 Tablespoon unsalted butter
½ teaspoon mint extract
1 tablespoon water

Tempered semi sweet chocolate
Decorative sprinkles

In a mixer with a paddle attachment combine the ingredients till they come together as a dough. Wrap in plastic till ready to use. Roll to ¼ inch thick, using powdered sugar to dust your work surface. Cut out desired shapes and let dry uncovered while you temper the chocolate. Dip and decorate as desired.

To temper chocolate, melt 12 ounces of chopped semi sweet chocolate in the microwave for 30 second intervals, stirring in between in one direction till it reaches 114 – 118 degrees Fahrenheit (For Milk it’s 108 – 113, for white it’s 105 – 110) Add 2 ounces chopped tempered chocolate to seed it and stir till it reaches 88 – 89 degrees Fahrenheit (for milk and white it’s 85 – 86). If it’s still over 89 degrees add up to 2 ounces more of chopped tempered chocolate.

Mendiants or Chocolate Pallet
Tempered milk or semi sweet chocolate (see above)
Apricots pieces
Hazelnuts
Dried cherries

Pipe disks the size of a quarter onto a silpat and immediately place fruit and nuts on top before the chocolate sets.