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PEPPERMINT PATTIES
    General Description:
    With their thin, dark chocolate shells covering a pure white, mint-flavored filling, peppermint patties are as refreshing as crisp winter air . These small, puck-shaped candies are beloved for their intense peppermint flavor, as well as the contrast between the crisp chocolate coating and the soft, creamy center. Recipes for peppermint patties vary; some have a true fondant filling, whereas others call for mixing confectioners’sugar and butter or whipped egg whites and confectioners’ sugar. However, the filling should always be smooth and give easily under the bite, never hard or liquid.
    History:
    The most famous version of this candy is the York Peppermint Pattie, with its iconic silver foil wrapping. It was originally produced in 1940 by the York Cone Company in York, Pennsylvania, hence its name. The first peppermint patties had firm centers, but today the centers are soft.
    Serving Suggestions:
    Peppermint patties are a Christmastime classic, but wrapped in brightly colored foil they make a welcome addition to the Halloween candy bowl. Use heart-shaped cookie cutters for Valentine’s Day mints.
    Candy-Making Notes:
    It’s best to use a good-quality peppermint oil, because mild extracts will not provide the trademark intense minty flavor for which these candies are known.
    Recipe:
    1 egg white
    4 cups confectioners’ sugar
    ⅓ cup light corn syrup
    ½ teaspoon peppermint oil or extract
    Cornstarch for dusting
    1 pound bittersweet or coating chocolate, chopped
    1.
Line two baking sheets with parchment paper.
    2.
In a stand mixer with the whisk attachment, whisk the egg white on medium speed until it is stiff and forms peaks.
    3.
Slowly add the confectioners’ sugar while whisking on medium speed.
    4.
Add the corn syrup and peppermint oil and knead the mixture with your hands until it has the smooth consistency of dough.
    5.
On a surface lightly dusted with cornstarch, roll the dough to ¼ inch thick. Use a 2½-inch round cookie cutter to cut out circles of dough. Place them on baking sheets and refrigerate until firm, about 45 minutes.
    6.
Line a few baking sheets with parchment or wax paper. Melt and temper chocolate .
    7.
Dip each patty into the chocolate to coat completely. Place patties on baking sheets to set for about 1 hour.
    Yield:
    About 20 candies
    Storage:
    Store in a cool, dry place in an airtight container for up to 2 weeks.

ROCHERS
    General Description:
    Not to be confused with the commercially made Italian candy Ferrero Rocher, rochers are a classic candy made of chocolate-coated nuts . Slivered almonds are coated in sugar and roasted, then dipped in melted chocolate and formed into rough clusters. Rochers are traditionally found in fine French chocolate shops alongside truffles and filled molded chocolates , but they are much easier to make, making them a fine choice for the beginning chocolatier.
    History:
    Rocher means “rock” in French, aptly describing the craggy appearance of this candy. Rochers may have evolved as a version of dragées or as yet another way French confectioners combined chocolate and nuts. The word rocher also refers to two other rustically shaped sweet confections in France: roughly piped meringues flavored with chocolate and almond and sweet coconut cookies that resemble American coconut macaroons.
    Serving Suggestions:
    Rochers can be made with different nuts and chocolates. Try milk or white chocolate with hazelnuts. For a very French chocolate tray, serve rochers with mendiants and truffles .
    Candy-Making Notes:
    Keeping the clusters small makes them easier to dip. Smaller clusters are also easier to form into mounds.
    Recipe:
    2 cups slivered almonds
    1 tablespoon vanilla extract or kirsch liqueur
    1 cup sugar
    8 ounces bittersweet chocolate
    1.
Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
    2.
Combine the almonds and vanilla extract in a bowl, stirring until the nuts