![]() Place a candy round into the bowl of chocolate and, using a fork, flip it over to coat both sides. Once the chocolate is a smooth liquid, stir vigorously for another minute before dipping. ![]() If the chocolate begins to creep up above 91☏, leave the bowl on the counter and stir like crazy until the temperature drops back down. This process can take anywhere from 10 to 20 minutes, depending on the size of the chocolate pieces. The goal is to melt all of the chocolate while keeping the temperature below 91☏. Keep the off-heat stir time at 30 seconds. Repeat until the chocolate is half-melted, then reduce the time the bowl is on the heat from 5 to 3 seconds. Return to the hot water and stir for another 5 seconds, then back to the dry towel for 30 seconds. Remove from the heat, set on the towel, and stir vigorously for 30 seconds. Place the chocolate in a metal bowl that will fit in the sauté pan and set in the hot water.Turn the heat under the sauté pan back on to medium-high and let the water return to a bare simmer.Place a folded kitchen towel right next to the stovetop. Place the pan with the peppermint rounds near the cooktop and position a second pan next to it lined with either a silicone baking mat or a second sheet of parchment.If there is a lot of excess cornstarch remaining on the dough, brush it off using a pastry brush. You should have about 3 dozen rounds of dough. Place the rounds on a parchment-lined half sheet pan, then re-roll and stamp out the scraps. Use a 2-inch ring cutter to stamp out 25 to 30 rounds of dough. Transfer the dough to the counter and roll into a rectangle about 1/4-inch thick. Lightly dust the counter and a rolling pin with the cornstarch.If the dough does not form a ball, add 1/2 teaspoon of water, return the bowl to the mixer, and beat with the paddle until smooth. Remove the paddle attachment and knead a few times with your hands to smooth out the dough and form it into a ball. ![]() Continue to add the sugar in this manner until it’s all incorporated, then continue beating until the mixture forms a dough, about 1 minute. Reduce the speed to low, add one-quarter of the confectioners’ sugar, and beat until combined, 30 to 45 seconds. Using the paddle attachment, beat on medium-high until combined, about 30 seconds, scraping down the bowl as needed.
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