Tempered chocolate mendiants

Recipe by: Magimix

Preparation : 25 min

Cooking : 0 min

Total time : 25 min

Rest : 0 min

20 pieces

300 g dark chocolate

15 g cranberries

15 g dried raisins

30 g candied fruit

15 g candied orange

15 g pistachio

15 g almond

15 g pecan nuts

15 g mixed seeds

1 pinch salt

Associated products

BLENDER POWER 4

BLENDER POWER 3

BLENDER POWER 5XL

RECIPE STEPS

1Fit the metal bowl with the XL dough hook. Roughly break up the chocolate and placeinto the bowl. Run EXPERT 1:00/18/0c to break the chocolate into smaller pieces. Make sure to leave the fine chocolate on the sides of the bowl (don’t scrape the sides).

300 g dark chocolate

Expert | 01:00 / 18 / __°C

2Then run EXPERT 5:00/2A/45 °C. This should almost melt all the chocolate at the bottomof the bowl.

Expert | 05:00 / 2A / 45°C

3Run EXPERT 10:00/3/34 °C. This allows the chocolate to reach the working temperature of 34 °C. Scrape down the sides of the bowl with the metal end of thespatula. This creates a seed of beta 5 cocoa butter fat crystals within the chocolate.

Expert | 10:00 / 3 / 34°C

4Run EXPERT 10:00/3/34 °C to fully melt the seed. This chocolate can now bemoulded/shaped.

Expert | 10:00 / 3 / 34°C

5To keep at working temperature for a longer period, simply re-runEXPERT 30:00/3/34 °C.

6If you yse milk chocolate, follow the same steps but lower the temperature to 32 °C. For White chocolate reduce to 31 °C.

7Spoon the tempered chocolate onto a baking tray lined with parchment paper or asilicone mat. Decorate with your chosen toppings. Tap the tray on the worktop tospread the chocolate into thin disks and leave to set in a cool place.