Instructions
Place mint chocolate chips & paramount crystals into a microwave-safe bowl.
Melt the chocolate using 20 second intervals, stirring in between to ensure the chocolate melts evenly and doesn’t scorch. Continue melting until the chocolate is fluid. If the chocolate seems too thick, add more paramount crystals.
Transfer the melted chocolate into a tipless bag or squeeze bottle.
Prepare your mold by removing the top piece & plastic inserts. Only the bottom portion of the mold is going to be used for this recipe.
Snip the end off of the tipless bag & pipe the melted chocolate into the mold, making sure to go up the sides.
Swirl the chocolate around in the mold to ensure the entire surface has been covered in melted chocolate.
Allow the chocolate in the mold to set up at room temperature for 5 minutes.
Invert the mold over a piece of parchment paper & allow the excess fluid chocolate to fall out of the mold.
Use an angled spatula to clean up the edges.
At this point, you are left with chocolate shells ready for filling! Allow the chocolate shells to set at room temperature for 10-15 minutes.
Wearing gloves, add a thin layer of Butter Cream Candy Center. Cover the entire bottom portion of the candy bar & smooth.
Then, add a thin layer of Mint Candy Center, completely covering the previous layer. Smooth this layer.
Press Oreo pieces into the candy center, making sure the tops of these pieces are not taller than the mold.
Make sure to fit as many pieces as you can.
Re-heat your mint chocolate in the microwave. Tipless bags are microwave safe! Heat in 15 second intervals, kneading the bag well in between each.
Once the chocolate is fluid again, pipe more chocolate to cover the filling. Go around the edges first & work your way towards the center of the mold.
Tap to help smooth the chocolate & freeze for 20-30 minutes.
After 20-30 minutes, the mold should be cloudy & the chocolate should be completely set.
Invert the mold over parchment paper & the two chocolate bars should easily release.
Clean the edges up with a paring knife if needed.
To decorate the chocolate bars, mix together Black Silver Luster Dust & Sweet Sticks Activator in a paint tray. This is going to create an edible paint great for adding detail to chocolate!
If the mixture seems thick, add more of the activator.
If the mixture seems too runny & paints on streaky, add more of the luster dust.
Use a food safe brush to paint the bottom portion of the mold (we painted around the drips created in the mold) & then add edible glitter.
Allow the paint to dry completely- this can take up to 30 minutes.
