Give the gift of a delicious homemade treat with chef, Kate Spina’s, mendiants. Recipe makes about 50.
- 600g dark chocolate, chopped
- A variety of dried fruit and nuts of your choice
Melt 400g chocolate
Line 2 baking sheets with greaseproof paper. Melt 400g chocolate in a metal bowl set over a saucepan of just simmering water until the chocolate reaches 50°C.
Add remaining chocolate
Remove the bowl from the heat and stir in the remaining 200g chocolate. Keep stirring until all the chocolate has melted and the temperature has dropped to 28°C. Place the bowl back onto the saucepan of hot water and stir until the chocolate has reached 32°C. Remove the bowl from the heat. The chocolate should be shiny and set quickly if drizzled onto a knife.
Assemble and set
Drop a teaspoonful of the chocolate onto the baking sheets, 2 or 3 at a time – the chocolate should spread out into small circles. Place your toppings onto each chocolate circle. Repeat until all the chocolate and toppings have been used. Once the mendiants are set, store in an airtight container between layers of grease-proof paper in a cool, dry place for up to one week.