Dark Chocolate Fruit and Nut Mendiants
Glossy discs of tempered dark chocolate topped with dried apricot, cranberries, pistachios and almonds.
Always check the labels of the products you use.
Method
- 1
Set out the toppings. Line the trays with baking paper and set out the apricot strips, cranberries, pistachios and almonds in small piles so you can work quickly.
- 2
Melt the chocolate. Put two thirds of the chocolate in the bowl over barely simmering water, making sure the bowl does not touch the water. Stir until melted and it reads 45-50 °C.
- 3
Temper. Lift the bowl off the pan and add the remaining chocolate. Stir until it has all melted and the chocolate has cooled to 31-32 °C.
- 4
Test. Dip the tip of a knife in the chocolate and leave it at cool room temperature. If it sets glossy and firm within 5 min, it is tempered.
- 5
Spoon the discs. Spoon the chocolate onto the paper in rounds about 5 cm across, working in batches of 6 so they do not set before you top them.
- 6
Add the toppings. While each batch is still wet, press on a strip of apricot, one or two cranberries, a pistachio and an almond.
- 7
Let them set. Leave at cool room temperature for about 30 min, until firm and glossy, then peel the mendiants off the paper.
Storage
Keep in an airtight container at cool room temperature, away from sunlight, for up to 3 weeks.
Equipment
- 2 baking trays
- baking paper
- heatproof bowl and pan of barely simmering water
- digital thermometer
- spatula
- teaspoon
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 194 kcal |
| Protein | 3.1 g |
| Carbohydrate | 16.9 g |
| of which sugars | 9.9 g |
| of which free sugars | 7.8 g |
| Fat | 13.1 g |
| of which saturates | 6.4 g |
| Fibre | 3.7 g |
| Salt | 0.01 g |
Protein per 100 kcal
1.6 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
