milk chocolate mendiant
Milk Mendiants, chocolate and dried fruit.
IngredientsRecipe for 4 persons
Preparation time: 45 min
Preheat your four at 425 °F
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 27°C, so without any difficulty you will mark the chocolate. You can find rhodoïd sheets in any art stores.