Easy
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Good to go
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Healthy
Learn to make classic mendiants using three different techniques.Learn to make classic mendiants using three different techniques.
- Shelf life:
- 6 Weeks
- Conservation:
- 8°C - 16°C
Containing: 3 Components
Modern Mendiants
Ingredients: Modern Mendiants
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Q.S.Hazelnuts
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Q.S.Almonds, diced
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Q.S.Candied oranges
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Q.S.Candied cherries
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Q.S.pistachios
Preparation: Modern Mendiants
- 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.
Tools
- Metal Tray
- Parchment paper
- Melting kettle or automatic tempering machine
- Spoon
The Piping Bag Technique
Ingredients: The Piping Bag Technique
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Q.S.Hazelnuts
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Q.S.Almonds, diced
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Q.S.Candied oranges
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Q.S.Candied cherries
-
Q.S.pistachios
Preparation: The Piping Bag Technique
- 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).
Tools
- Metal Tray
- Piping Bag
- Scissors
- Parchment paper
- Melting kettle or automatic tempering machine
The Funnel Technique
Ingredients: The Funnel Technique
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Q.S.Hazelnuts
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Q.S.Almonds, diced
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Q.S.Candied oranges
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Q.S.Candied cherries
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Q.S.pistachios
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Q.S.IBC creative gold powder
Preparation: The Funnel Technique
- 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).
Tools
- Metal Tray
- Parchment paper
- Melting kettle or automatic tempering machine
- Heat gun
- Funnel
- Teflon stick
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