A chocolate mendiant is a traditional French chocolate disc topped with nuts and dried fruit. It’s usually made with tempered chocolate and decorated with a mix of textures and colours.
Chocolate discs studded with tasty dried fruit and nuts. Stacked up to create a chocolate Christmas tree.
Recipe
Ingredients
400g Tempered milk chocolate (see the video here on how to temper chocolate at home using a microwave)
100g mixed nuts and dried fruit. I used Pecans, Hazelnuts, Almonds, Pistachios, Dried Cranberries and Apricots.
Chocolate decorations. I moulded some but you could buy them or steal things from someone else’s chocolate advent calendar.
Method
1. Temper your chocolate.
2. Pipe circles of chocolate on to silicone paper with a template underneath. I piped 10 circles with the base circle 10cm in diameter. Decreasing by 1cm in diameter for each tier.
3. Press your fruit and nuts quickly into the chocolate and press flat. Try to avoid having the nuts sticking up to much as it makes it more difficult to layer them evenly.
4. Place the discs briefly in the fridge to set. You can keep the tempered chocolate at a working temperature by briefly heating it with a hair dryer.
5. Layer the discs and join them with more chocolate.
6. Decorate as you please.
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A chocolate mendiant is a traditional French chocolate disc topped with nuts and dried fruit. It’s usually made with tempered chocolate and decorated with a mix of textures and colours.
