by Anne Moltke Dahl
Anne Moltke Dahl, also known as Anne au Chocolat, is a Copenhagen-based cookbook author and chocolate blogger. Follow her sweet and indulgent universe on instagram @anneauchocolat
A mendiant is a traditional French confection composed of a chocolate disk studded with nuts and dried fruits .
Makes around 40 mendiants
- 200g 40% milk chocolate
- 100g marcona almonds, blanched
- 40 dried cranberries
- Freeze-dried raspberries
- Preheat the oven to 150 degrees Celcius.
- Toast the almonds in the oven until light golden and let them cool down.
- Chop 2/3 of the chocolate and melt it in a bowl over a double boiler to 45°. Remove from the double boiler.
- Chop the last 1/3 of the chocolate extra finely and add it into the melted chocolate a little at a time to cool down the chocolate. Once the chocolate has reached 27-28°, then return the bowl of chocolate to the double boiler and reheat it shortly to 30-31°.
- On a parchment paper make small round discs of chocolate using a spoon. Make 10 at a time. Top with almonds, cranberries and a dust of freeze-dried raspberries.
You can also melt the chocolate in the microwave. Just be sure to use a low setting and stir the chocolate every 30 second until melted.