MENDIANTS
 

MENDIANTS

 An original recipe by L'Ecole Gourmet Valrhona
Category: Truffles and Bonbons
Difficulty: Easy
 
 

INGREDIENTS

Nuts:
pistachios
hazelnuts
almonds
walnuts
other nuts of your choice

Dried Fruit:
raisins
cranberries
mangoes
other fruit of your choice

Preserved Fruits:
orange peel
lemon
other fruit of your choice

Chocolate:
Any Valrhona chocolate can be used for this recipe, as well as our INSPIRATION products.

 

INSTRUCTIONS

 
Tempering Technique:
  • Weigh out a quantity of chocolate.
  • Melt two-thirds of it in either a bain-marie or microwave.
  • Raise the temperature to 100-120°F (45-50°C) for milk chocolates or 120-130°F (50-55°C) for dark chocolates.
  • Once these temperatures have been reached, add the remaining third of unmelted chocolate.
  • Mix by hand, then using an immersion blender. Be careful not to incorporate any air bubbles.
  • Measure the chocolate’s temperature – it should be 84-84°F (29-30°C) for milk chocolates or 88-90°F (31-32°C) for dark chocolates.
  • Heat STRAWBERRY or PASSION FRUIT INSPIRATION to 100-120°F (45-50°C) and work it at 88-90°F (31-32°C).
  • The chocolate is now tempered. Make sure you keep the chocolate at this temperature while you work with it. If you need to, use a hairdryer to reheat its surface.
 
Mendiants:
  • Prepare different toppings in separate bowls.
  • Line a tray with baking paper. Put tempered chocolate into a piping bag.
  • Pipe 4 or 5 small rounds of tempered chocolate onto a tray. Immediately place the toppings on the rounds. The toppings must be placed on the chocolate before its sets.
  • Repeat as often as required.
  • Leave the chocolate to set completely at room temperature (ideally 64-68°F or 18-20°C).