Frédéric Bau, École du Grand Chocolat Valrhona

Mendiants

Name: Mendiants
Prep time: 45 min
Total time: 45 min
Yield: Makes about 30 mendiants
Ingredients: 10 ½ oz. (300 g) bittersweet chocolate, 70 percent cocoa; 10 ½ oz. (300 g) bittersweet chocolate, 70 percent cocoa; Or 10 ½ oz. (300 g) white chocolate, 35 percent cocoa; Or 10 ½ oz. (300 g) white chocolate, 35 percent cocoa; Or 10 ½ oz. (300 g) milk chocolate, 40 percent cocoa; Or 10 ½ oz. (300 g) milk chocolate, 40 percent cocoa; Your choice of dried fruit and nuts (dried apricots, almonds, walnuts, pistachios, etc.); Your choice of dried fruit and nuts (dried apricots, almonds, walnuts, pistachios, etc.); Your choice of dried fruit and nuts (dried apricots, almonds, walnuts, pistachios, etc.); Your choice of dried fruit and nuts (dried apricots, almonds, walnuts, pistachios, etc.); Your choice of dried fruit and nuts (dried apricots, almonds, walnuts, pistachios, etc.)

Preparation info

Makes about
30
mendiants

Difficulty
Complex
Ready in
45 min

Appears in

Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

About

Ingredients

10 ½ oz. (300 g) bittersweet chocolate, 70 percent cocoa
Or 10 ½ oz. (

Gluten-free
Chocolate
Vegetarian

Method

Line a baking sheet with parchment paper. Place your dried fruits and nuts in small bowls or ramekins, a separate bowl for each type.

Temper the chocolate. Chop the chocolate and melt it slowly in a bain-marie.

Prepare a cold-water bath with a few ice cubes in it. When the chocolate reaches 131°F–136°F (55°C–5