Tempered chocolate mendiants
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
RECIPE STEPS
1
Fit 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
2
Then 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
3
Run 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
4
Run EXPERT 10:00/3/34 °C to fully melt the seed. This chocolate can now bemoulded/shaped.
Expert
10:00 / 3 / 34°C
5
To keep at working temperature for a longer period, simply re-runEXPERT 30:00/3/34 °C.
6
If you yse milk chocolate, follow the same steps but lower the temperature to 32 °C. For White chocolate reduce to 31 °C.
7
Spoon 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.
- 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
