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Ingredients
- 250g high-quality chocolate
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an assortment of dried fruits, nuts and small toppings
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nuts: pistachios, almonds, hazelnuts, pecans, walnuts, pralines
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fruits: dark and blond raisins, dried blueberries, dried cranberries, prunes, crystallised ginger, crystallised orange rind
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others: big grains of chouquette sugar, small chunks of Petit Beurre (crispy butter cookies by LU), fleur de sel
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Method
- Melt the chocolate by putting a small saucepan of hot water over low heat.
- Set a bowl over it with the chocolate cut in pieces, wait till it melts and stir with a spoon (make sure not to get any water inside the chocolate).
- Using a cling film, wrap tightly a large plate.
- Drop small spoonful of chocolate on the sheet, using the back of the spoon to make little circles.
- Set two to three toppings (nuts, fruits, etc) on the circle. Work a few mendicants at a time, depositing six circles of chocolate, then decorating them before making new circles.
- If the chocolate gets too hard to work with, put it back over low heat to melt again.
- When a batch is complete, put the sheet in a cool place for chocolate to harden. Wait until the chocolate is completely set before lifting the mendicants cautiously from the sheet.
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