Mendiant chocolat

Method

1. 1 Chop the chocolate into small pieces and melt it in a double boiler at 45 degrees Celsius.
2. 2 Lower the temperature to 27 degrees by adding chocolate chips, then raise it back to 31 degrees; that's the incubation process.
3. 3 Properly setting the temperature at the three key stages is essential for a glossy, crisp, and crackling chocolate surface; doing it incorrectly will result in a dull, gray surface.
4. 4 Scoop spoonfuls of chocolate onto parchment paper and tap the tray to form flat, round plates.
5. 5 Place four different types of nuts and dried fruit on each plate while the chocolate is still wet; four types is an old rule of mendiant.
6. 6 Sprinkle with a little coarse salt and shredded orange peel, then let it dry in a cool place for 2 hours.