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Store in an airtight container or a zip-top plastic bag at room temperature for 3 days, in the refrigerator for 2 weeks, or in the freezer for 2 months. Hand-crafted candy bars born-again bars Scientists tell us that the reason we love candy is that the marriage of sugar and fat charges the pleasure centers of our brains. We’re all for it! This bar, just about pure sugar and pure butter, cheers us up mightily, especially once our crunchy toffee goes for a thick dunk in premium milk chocolate. Makes time needed about about 16 pieces 1 15 hr min 1 Line a baking sheet with parchment paper.
4 If you are making the mint leaves on the same day, prepare them using an oven temperature of 200°F/95°C. 1⁄2 batch Fondant (page 106) 1 tsp peppermint extract, or 1⁄2 tsp peppermint oil (see Shopping Resources Guide, page 150) 24 Candied Mint Leaves (page 135; optional) 1 batch Tempered Dark Chocolate (page 126) 5 Remove the fondant discs from the refrigerator and have the tempered chocolate at 90°F/34°C. Using a small pastry brush or paintbrush, paint one side of each disc with a thick layer of chocolate.
Allow them to cool about 20 minutes, then flip them over, chocolate-coated side down. 5-cm layer of chocolate nougat over each log. 5 Ladle the chocolate over each nougat-covered log and allow them to set for about 20 minutes at room temperature (a rotary fan aimed toward the bars speeds this up) or 10 minutes in the refrigerator. Serve at room temperature. Store in an airtight container or a zip-top plastic bag at room temperature for 3 days, in the refrigerator for 2 weeks, or in the freezer for 2 months.