I was researching subjects for Charlie and I to study this week when I looked up the Holiday for February 19th which is National Mint Day #chocolatemintday. National Chocolate Mint Day would have been easy to celebrate when he was younger because Charlie would have wanted to take a trip to Braus for Chocolate Mint Ice Cream.
David would have asked for Girl Scout Thin Mint Cookies which we haven’t purchased in a while. Before you ask me what I would want made from Chocolate Mint Day I would set this Holiday out because I don’t care for Chocolate and Mint together even though my parents and my sister like David used to like Thin Mint candy which again I will pass on.
Chocolate Mint Day is recognized by the US National Confectioners Association, which is observed annually across the Nation on February 19th. Chocolate Mint Day has been set aside for Chocolate Mint lovers to eat their favorite treats.
The Aztecs and Mayans are given much credit for their ways with Chocolate. While Chocolate was brought back to Europeans, they were not fond of the dark, bitter Bean, so they used Chocolate more for medicinal purposes.
Chocolate was mostly consumed as a hot beverage, Europeans mixed Mint, Cinnamon and other spices to make Chocolate more tasty. Over time, they added Sugar, and the combination of Chocolate and Mint became more popular.
Fast forward to the mid-1800s when inventions and improvements in processes made it possible for confectioners to begin mass-producing Chocolates. Even then, small candy shops served a local public. Advertisements for Mint chocolates, or Chocolate Mints, did not start showing up in newspapers until the turn of the Century.
One of the earliest mass-producers of Chocolate Mints was Huyler’s in New York. Their chain of stores spread across the Country.
You can find Mint Chocolate in everything from Ice Cream to Brownies, Cookies and Candies, liquors and sauces. I would like to share fun piece of information with you about the Girl Scouts who first sold Thin Mint cookies in 1953. Did you know Thin Mint Cookies are still their most popular Girl Scout Cookie. There is a herb called Mint Chocolate which had edible leaves that tastes like Chocolate and Mint.
HOW TO OBSERVE CHOCOLATE MINT DAY
- Eat Chocolate Mint Ice Cream, Cookies or Candy its your choice of which one to eat today or the SKY is the limit have some of each. I won’t tell.
- Get your friends and family into the kitchen and prepare something made with Chocolate and Mint. Which is a great addition to Charlie’s Homeschool Cooking Class.
Ingredients
- 1 3/4 c. half-and-half
- 1 1/4 c. sugar
- 5 large egg yolks
- 1 3/4 c. plus 2 tablespoons heavy cream
- 1/2 tsp. vanilla extract
- 6 oz. dark chocolate chips (about 1 cup)
- 1/4 c. unsweetened cocoa powder
- 3/4 c. chopped chocolate-mint candies (such as Andes)
Directions
- 1Heat the half-and-half and sugar in a large saucepan over low heat, stirring occasionally, until just simmering. Remove from the heat.
- 2Beat the egg yolks in a large bowl with a mixer on medium-high speed until pale yellow and thick, 3 to 5 minutes. Temper the egg yolks by slowly drizzling in 1 cup of the hot half-and-half mixture, whisking constantly. Pour the tempered egg yolk mixture into the saucepan with the rest of the half-and-half mixture, whisking gently as you add it. Simmer over low heat, stirring constantly with a wooden spoon, until very thick, about 5 minutes. The mixture should be thick enough to coat the back of the spoon but not as thick as pudding.
- 3Pour the mixture through a fine-mesh strainer into a medium bowl. Add 1¾ cups heavy cream and the vanilla, stir to combine and set aside.
- 4Heat the remaining 2 tablespoons heavy cream with the chocolate chips in a heatproof bowl set over a saucepan of simmering water, stirring, until smooth and melted, 3 to 5 minutes. Remove from the heat. Add 1 cup of the prepared custard and whisk to combine, then pour the chocolate custard into the remaining vanilla custard, whisking to combine. Whisk in the cocoa powder.
- 5Churn the mixture in an ice cream maker according to the manufacturer’s directions. Stir in the chopped candy and transfer to a freezer-safe baking dish or loaf pan. Cover and freeze until firm enough to scoop, at least 8 hours.
