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chocolate mendiants

French Chocolate Mendiants

Making mendiants requires some technical skills but with our instructions you should find it straightforward to transform plain chocolate into an elegant dessert.
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Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Course Desserts, snacks
Cuisine French
Servings 18 pieces
Calories 82 kcal

EQUIPMENT (click pictures for details)

Ingredients
 
 

Instructions
 

Temper the chocolate

  • Chop the dark chocolate. Melt over a bain-marie and stir until the temperature reaches 45°C.
    tempering chocolate
  • When it reaches the correct temperature, remove the bowl from the bain-marie.
  • Decrease the temperature to 27-28°C . You can use an ice bath to speed up this cooling process.
    tempering chocolate
  • Place the bowl again over a bain-marie and stir occasionally. Increase the temperature up to 29-30°C.
  • Transfer the tempered chocolate into a piping bag.

Pipe the chocolate onto a baking sheet or Silpat.

  • Before the chocolate sets completely, arrange and gently press down the mixed fruits and nuts into the chocolate discs.
    piping chocolate mendiants
  • Let the chocolates crystallise at room temperature before removing the chocolate mendiants from the baking sheet.

Notes

  • Milk chocolate is tempered at the same temperatures as dark chocolate.
  • White chocolate needs to cool down to 25°C and increase in temperature to only 27-28°C.

Nutrition for 1 portion

Calories: 82kcalCarbohydrates: 5gProtein: 2gFat: 6gCholesterol: 1mgSodium: 2mgFiber: 2gSugar: 2gVitamin A: 3IUCalcium: 21mgIron: 1mg
Keyword chocolate, dried fruits, nuts
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