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.
Prep Time 20 minutes mins
Cook Time 0 minutes mins
Total Time 20 minutes mins
Course Desserts, snacks
Cuisine French
Servings 18 pieces
Calories 82 kcal
Temper the chocolate Chop the dark chocolate. Melt over a bain-marie and stir until the temperature reaches 45°C.
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.
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.
Let the chocolates crystallise at room temperature before removing the chocolate mendiants from the baking sheet.
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.
Calories: 82 kcal Carbohydrates: 5 g Protein: 2 g Fat: 6 g Cholesterol: 1 mg Sodium: 2 mg Fiber: 2 g Sugar: 2 g Vitamin A: 3 IU Calcium: 21 mg Iron: 1 mg
Keyword chocolate, dried fruits, nuts