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Learn to make classic mendiants using three different techniques.

Learn to make classic mendiants using three different techniques.

Containing: 3 Components

Using a spoon, create drops of pre-crystallized chocolate onto a metal tray lined with parchment paper.
Tap the metal tray on the table to smooth the surface of the drops and immediately add the nuts and the dried fruits before the chocolate sets.
If necessary, place into the fridge at 10°C (50°F) with a good air circulation until the chocolate has completely set.
Store your finished products at 16-18°C (61-64°F).
The spoon method is the oldest one and also the most time consuming and labor intensive.
The piping bag is a good method to quicken the process.

Pour pre-crystallized chocolate into a piping bag, cut off the tip and create nice round drops on the parchment paper.
Tap the tray on the table to smooth the surface of the drops and decorate with nuts and candied fruits.
If necessary, place into the fridge at 10°C (50°F) with a good air circulation until the chocolate has completely set.
Store your finished products at 16-18°C (61-64°F).

The funnel technique is even quicker and ideal for larger productions.
Pre-crystallize the chocolate and slightly preheat the funnel using a heat gun to avoid a thermal shock that will affect the chocolate gloss.
Fill the funnel up to 2/3 with pre-crystallized chocolate and place the Teflon stick down to the bottom of the funnel to avoid any chocolate spillage.
On a metal tray lined with parchment paper, pour chocolate into small flat drops by moving the Teflon stick up and down the funnel.
Gently tap the metal tray on the table to smooth the surface of the chocolate drops.
Immediately add the dried fruit, hazelnuts and almonds onto the drops.
Add Crispearls™, some covered with gold powder, onto the drops.
If necessary, place into the fridge at 10°C (50°F) with a good air circulation until the chocolate has completely set.
Store your finished products at 16-18°C (61-64°F).