Mendiants with dried fruit and fleur de selMendiants - Nest in Normandy Dieppe

Mendiants with dried fruit and fleur de sel

Ingredients: Yields 50 disks

From the grocery store:
400g dark chocolate
50g almonds
50g dried cranberries
50g candied orange peel
50g hazelnuts

From your larder:
1 tsp. fleur de sel

  • Melt the chocolate in a double-boiler or over a water bath.
  • Cover 2 trays with baking paper and drop small spoonfuls of the melted chocolate at regular intervals onto the paper. Place the dried fruit directly on top, pressing down slightly. Sprinkle with a few grains of fleur de sel and let the disks harden uncovered for 1 hour.
  • Remove the mendiants from the baking paper and store them in an air-tight container.

Tip: You can achieve a glossier result by tempering the chocolate.  To do this, place the chocolate in a double-boiler or over a water bath and melt it, stirring continually, until it reaches a temperature of between 50/55°C. Remove it from the heat and let it cool, stirring regularly until it reaches a temperature of 27/28°C. Once the chocolate has cooled, return it to the double-boiler or water bath for a few minutes until it reaches its crystallization temperature of 30/32°C.  You don’t have to use a mixture of dried fruit. Mendiants with a few slivers of pistachios and a pinch of fleur will be just as appealing! 
We proposed you a type of mendiants. Naturally, you can use the chocolate and the dried fruits of your choice. See our  white chocolate mendiants decorated with pistachio nut and candied oranges.