In the stand mixer fitted with the paddle attachment beat together the condensed milk, glucose, and peppermint emulsion.
Add the icing sugar little by little until a dough forms.
Add the last portion of icing sugar by hand so that you don’t overwork the mixer: Transfer the dough to the counter and add the rest of the icing sugar, kneading it like fondant. Keep adding sugar as needed until it doesn’t stick to your hands anymore. Taste for flavor, add more mint emulsion if needed.
Roll the dough with a rolling pin to a thickness of 5 to 8 mm (¼ inch). Sprinkle some more icing to prevent it from sticking to the table.
Cut with a 4cm (1 ½ inch) round cookie cutter. Place the patties in a tray lined with parchment paper or a silicone mat, freeze until they are firm to the touch, approximately 4 hours. You can also leave them in the freezer overnight.
Pull out from the freezer and coat with chocolate. For the coating melt the chocolate in a Bain Marie or in the microwave in 30-second intervals mixing each time to prevent burning.
Wait a couple of minutes to allow the chocolate to cool down and avoid softening the patties when coating. Submerge the patties one by one with a fork in the chocolate, scrape off the excess on side of the bowl and transfer immediately to a parchment-lined tray.
When you’re done coating all the patties use a paper cone, or piping bag to draw lines with the chocolate for garnish. Once they are set wrap them individually in cellophane or candy wrappers. Keep at room temperature.