It's usually found in health food stores and is good for those with allergies to chocolate. One of the least acceptable chocolate substitutes I've found is "Carob". That had me shopping when I traveled and was close to some ethnic communities of German, Swiss, and Italian people to find these samples. I've tried to stay with 70% cocoa content as those are most common. Often various brands have their production taking place in other countries where the labor is less expensive. Where the sample was made in that country. Since that time I've tried to purchase chocolate bars from all the different countries It was a surprise to see how Hershey isn't held in very Reviewed different nations chocolate and what qualities sets them apart. When I began to study chocolate some time back I read a book titled:"Chocolate - A Healthy Passion" by Monica Bearden which I've often wondered if York isn't using the "Hershey Tropical chocolate" (of Military Ration fame) to coat those patties. They lean toward liquid rather than the chalky fondant of York's, which I have always found to be dreadful (but yet the perfect peppermint patty for palates that can eat Hershey's chocolate bars!). I also suggest looking at a Cella chocolate-covered cherry label to see how it maintains clear liquidity rather than the thick white sugar goo of other chocolate-covered cherries. Both also get it right with an ultra-thin chocolate coating of decent quality. I agree that Pearson's and After Eight are both winners. But for me the After Eight chocolate covered peppermint confection is the superior form For these reasons I think it is why York has become a favorite with retailers. Managed to position the product so favorably in the minds of the consumer. In my view York creatd a product that was more focused on durability for storage and shipping and with their advertising You could get some "After Eight" mints and some small "York's" and do a taste comparison if you wish and see what you think I figured a small quantity of invertase in the sugar patty would render a more pleasant "melt away" mouth texture to the confection. To me the solid patty was more about it's endurance for shipping over long distances and storage durability. I used to enjoy the Luden's Mellowmint patties before York aggressively took the market with advertising campaigns for a product I never thought was as good. Again, this may or may not be of interest to you but I thought it may be of interest to you and others in the thread to bring it up. The reason invertase would even be used at all is to get a softer creamier patty inside the chocolate covering. You'll probably be there looking dipping dipping chocolate, flavorings and so forth anyways. Shel, if there are any cake and candy supply stores in your area, you may be able to find some invertase there. My thought is to only use the smallest amount of it and allow the patties to be stored in the refrigerator for a couple weeks so the patty will have a creamier texture and not be so chalky as York's. Those are stored for a week or two so that the enzyme melts the sugar to a liquid inside the chocolate shell. I know invertase is used in making chocolate covered cherries. I've wondered about this for some time myself. I'd offer you this link to review from epicurious. Ludens is known now more for cough drops but at one time they produced several forms of candy. I'm a firm believer in, "To each his or her own" so I would wish you the best. York's texture so solid and seems like a piece of compressed confectioners sugar with Peppermint flavoring in it. It was known as the Melloment Patty and there are other makers who still produce something similar. There was a time before York began a big advertising campaign that a candy company known as "Ludens" had one of the best
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