Photograph of the finished Mendiant chocolat

France · Đĩa sô cô la điểm hạt Mendiant

Mendiant chocolat

30 min Hands-on time + 2 hr waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Dark chocolate Dark chocolate 1 kg
  • Photograph of Sliced almonds Sliced almonds 160 g
  • Photograph of Pistachios Pistachios 140 g
  • Photograph of Raisins Raisins 140 g
  • Photograph of Dried dates Dried dates 160 g
  • Photograph of Orange Orange 4
  • Photograph of Coarse salt Coarse salt 8 g

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.
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