Nutrition Facts :
Dark chocolate (cocoa paste, sugar, cocoa butter, emulsifier : soy lecithin, vanilla natural flavoring), almonds, hazelnuts, raisins, oranges peels, pistachios. Dark chocolate contains : cocoa solids 55% minimum. May contain peanuts, gluten.
Cocoa content :
Chocolat noir : cacao 55% minimum.
Allergens :
Présence éventuelle d'arachide, gluten.
Recipe of Dark Mendiant Bonbons
By Gilles Marchal, Creative director
For 20 medallions (4 cm)
FROM THE STORES
- 100g dark chocolate (Orinoco bar 60% cocoa)
- 20 almonds
- 20 hazelnuts
- 20 pistachios
- 20 raisins
- 20 pieces of candied orange peels
DIRECTIONS
1- Prepare the nuts: roast the almonds, hazelnuts, and pistachios separately. Place them in a single layer on a baking sheet into a preheated oven (175 C°). The nuts will begin to brown and become fragrant after 5 to 7 minutes. Remove from oven and allow to cool.
2- Chop the chocolate bars (do not mix). Melt the chocolate in a double boiler. Bring the bottom pot of water to a boil; turn off heat. Add chocolate to top pot and allow to melt very slowly.
3- Remove from the double boiler and set-aside until the temperature of the chocolate drops to 28°.
4- Reheat the chocolate to 31° maximum, being careful to not exceed this temperature.
5- Make the chocolate medallions filling a pastry bag (tip # 10 or 8) with the melted chocolate. Pipe the chocolate out of the bag into desired shape onto a sheet pan lined with parchment paper. Place one fruit and one nut of each variety on each medallion. Allow to cool to room temperature (17 C°). Enjoy!
Tip: You can make mendiants with other nuts and dried fruits: walnuts, pecans, dried apricots…