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Recipe Step by Step
Step01
Milk Chocolate Mendiant Square
300g TANARIVA LACTEE 33%
roasted
grated coconut as necessary
pecan nuts as necessary
vanilla powder as necessary
instant coffee powder as necessary
currants as necessary
Temper the milk chocolate couverture. Pour into a 2mm ganache frame. When the couverture begins to set, cut into 30mm squares and/or 10 x 60mm rectangles. Set aside at 17°C. TIP : Use a guitar cutter to mark out and cut the squares or rectangles of couverture. Coat with milk chocolate couverture, remove from the coater and immediately sprinkle with the different fruits and nuts.
Step02
Dark Chocolate Mendiant Square
300g ALPACO 66%
crushed sugared almonds as necessary
chopped pistachios as necessary
blue Earl Grey tea flowers as necessary
roasted hazelnuts as necessary
sultanas as necessary
Temper the dark chocolate couverture. Pour into a 2mm ganache frame. When the couverture begins to set, cut into 30mm squares and/or 10 x 60mm rectangles. Set aside at 17°C. TIP : Use a guitar cutter to mark out and cut the squares or rectangles of couverture. Coat with milk chocolate couverture, remove from the coater and immediately sprinkle with the different fruits and nuts.
Assembly and finishing
Use some tempered couverture and dribble onto a blown-up balloon. Leave to set. OR: dip the balloon in some tempered couverture, allow to drip and leave to set. OR: Make some half-spheres of chocolate and stick together to make a ball. Cut the balloon to gently release the air and pull it out of the chocolate sphere. Lightly melt the bottom of the spheres. Gently stick the mendiants to the spheres with a blob of tempered couverture.