Modern Mendiants
''The mendiants are molded, rather than piped and get added crispiness from Crispearls®"
''The mendiants are molded, rather than piped and get added crispiness from Crispearls®"
Shelf life:
6 Weeks
Conservation:
Between 8ºC - 16ºC
Containing: 1 Component

Molding

Ingredients: Molding

  • As needed
    Callebaut Brazil
  • As needed
    Hazelnuts
  • As needed
    Diced Almonds
  • As needed
    Candied oranges
  • As needed
    Candied cherries
  • As needed
    pistachios

Preparation: Molding

  1. Pre-crystallize the chocolate.
  2. Slightly pre-heat the mold using a heat gun to prevent a thermal shock that could affect the gloss and contraction of the chocolate.
  3. Pour the chocolate into the mold and spread it out evenly using a palette knife. Make sure that all the cavities are filled with chocolate.
  4. Using a large scraper, remove the excess chocolate and clean the edges well.
  5. Directly tap the mold on the table to remove all the air bubbles.
  6. Add dried fruits, nuts, and almonds quickly to be sure that they stick to the chocolate.
  7. Add CrispearlsTM, some covered with gold powder, onto the chocolate.
  8. Place into the fridge at 10°C (50°F) with good air circulation until the chocolate has completely set.
  9. Carefully unmold the mendiants onto a metal tray lined with parchment paper and store your finished products at 16-18°C (61-64°F).

View tools

  • Metal Tray
  • Scraper
  • Parchment paper
  • Melting kettle or automatic tempering machine
  • Heat gun
  • Palette knife
  • Cacao Barry mini bar mold

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