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milk chocolate mendiant

Sweet

Milk Mendiants, chocolate and dried fruit.

Note

The conservation of most chocolates should be in a dry environment and not exceeding 15°C / 59°F. Ideally, when handling chocolate, use plastic gloves to avoid leaving marks of your fingerprints. The reason is that your body gives off a heat of around 37°C, so without any difficulty you will mark the chocolate. You can find rhodoïd sheets in any art stores.

Here we use milk chocolate, but you can make the same recipe with dark chocolate (31°/32°C) or white chocolate (27°/28°C), just the temperature of the chocolate will change.

Ingredients

Recipe for 2

Mendiants

250 Gr
Milk chocolate
20 Unit(s)
Hazelnuts
3 Unit(s)
Dried apricots
10 Unit(s)
Dried cranberries
20 Unit(s)
Pistachios

Preparation time: 45 min

Preheat your Oven at 400 °F

  • Ingredients 

    Make sure you have weighed all your ingredients.

    Materials

    1 saucepan + 1 bowl (water bath)

    2 tablespoons + baking paper

    1 baking sheet or dish

    1 angled spatula + 1 maryse or plastic spatula

    Make sure you have room in your fridge and freezer.

  • Mendiants

    Place your hazelnuts and almonds on a baking sheet, then bake them approximately 4-6 minutes, let them cool down then crush the hazelnuts. Over a double boiler melt the milk chocolate, until crystallized at 29°C / 30°C, using a spoon make chocolate rounds the size of a $2 coin on a baking paper. Before the chocolate freezes, gently place the dried fruit so that they remain firmly attached to the chocolate then let them cool down.

The conservation of most chocolates should be in a dry environment and not exceeding 15°C / 59°F. Ideally, when handling chocolate, use plastic gloves to avoid leaving marks of your fingerprints. The reason is that your body gives off a heat of around 37°C, so without any difficulty you will mark the chocolate. You can find rhodoïd sheets in any art stores.

Here we use milk chocolate, but you can make the same recipe with dark chocolate (31°/32°C) or white chocolate (27°/28°C), just the temperature of the chocolate will change.

Class with similar recipe

Saturday, November 16th 10:00 to 13:00
Plateau Mont-Royal
95 $ / pers.
PASTRY CLASS

PASTRY CLASS

CHOCOLATE in all its forms!

  • Chocolate chip diamond, dark chocolate ganache |
  • Coconut and dark chocolate rocher |
  • Granny chocolate mousse, dark chocolate cereals, cocoa powder |
  • Dark chocolate truffles
  • Milk chocolate Mendiant
More information
3 / 12

95 $ / pers.
9 places disponibles
Saturday, November 30th 10:00 to 13:00
Quebec city
95 $ / pers.
PASTRY CLASS

PASTRY CLASS

CHOCOLATE in all its forms!

  • Chocolate chip diamond, dark chocolate ganache |
  • Coconut and dark chocolate rocher |
  • Granny chocolate mousse, dark chocolate cereals, cocoa powder |
  • Dark chocolate truffles
  • Milk chocolate Mendiant
More information
0 / 12

95 $ / pers.
12 places disponibles

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