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Mendiants Recipe



Ingredients

Milk chocolate                              150g

Gianduja/Hazelnut spread         35g

Almond                                          25g

Hazelnuts                                      25g

Candied orange peel                  15g

Pistachio nuts                               25g


Procedures:

          Preparing the toppings
  1. Toast the almonds, hazelnuts, and pistachio nuts in an oven. Set aside.
  2. Cut the candied orange peel in small pieces. Set aside.

    T
    empering the milk chocolate
  3. Heat and melt ⅔ of the milk chocolate in a double-boiler.
  4. Use a digital thermometer to see that the temperature of the melted chocolate reaches 48°C. Remove from the heat and set aside.
  5. Add the remaining ⅓ of the milk chocolate into the melted chocolate, and stir until the temperature reads 28°C. Mix well.
  6. Reheat the milk chocolate mixture until it reaches 29°C, using the same double-boiler technique previously indicated.
  7. When the chocolate reaches 48°C, add the Gianduja.

Presentation:

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