The fondant in the centre of After Eights is made from a stiff paste of saccharose, water, and a small amount of the enzyme invertase. This fondant can readily be coated with dark chocolate. After manufacture, the enzyme gradually splits the saccharose into the much more soluble glucose and fructose, resulting in a more liquid consistency. Maturing of the mint is said to take over three months.
History:
After Eight Thin Mints (After Eights) are a confectionery product described as "mint enrobed in dark chocolate" (although a milk chocolate version became available in 2006) that are intended, as its name suggests, to be used as after-dinner mints. They were created in 1962 by Rowntree and Company Limited. Since the 1988 acquisition of the United Kingdom-based company, the mints have been produced by Nestlé.
The "Thin Mints" have been made in the factory in Castleford, West Yorkshire since 1970, and the Chocolate Truffles are made in York. After Eights are now sold across Europe and North America, and one billion After Eight mints are made annually.
In 2010, Nestle announced the closure of the Castleford factory, and the transfer of the production of After Eight to its Halifax factory.
In 1967, After Eights were also manufactured at the Rowntree factory in the Wandsbek district of Hamburg.
After Eights were originally made from dairy-free dark chocolate. However, in 2007, Nestlé started adding butterfat to After Eights, making them a dairy product. Nestlé has also made special editions of After Eights, including orange After Eights and milk chocolate After Eights.
Lately she had been eating After Eight Thin Mint brought from Switzerland. She has one box at office and one box at home. Those little black-bagged thin mint is perfect for morning refresh or after dinner sweet. The logo is a very unique design. mmmmmm .... can not live without chocolate and cotton candy :-))))))))))))
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