Modern Mendiants

''The mendiants are molded, rather than piped and get added crispiness from Crispearls®"


Created by
  • Philippe Vancayseele - Master Chocolatier Senior, Montreal Chocolate Academy™ Training Center


Ingredients Preparation
  • As needed
  • As needed
    Diced Almonds
  • As needed
    Candied oranges
  • As needed
    Candied cherries
  • As needed
  1. Pre-crystallize the chocolate.
  2. Slightly pre-heat the mold using a heat gun to prevent a thermal shock that could affect the gloss and contraction of the chocolate.
  3. Pour the chocolate into the mold and spread it out evenly using a palette knife. Make sure that all the cavities are filled with chocolate.
  4. Using a large scraper, remove the excess chocolate and clean the edges well.
  5. Directly tap the mold on the table to remove all the air bubbles.
  6. Add dried fruits, nuts, and almonds quickly to be sure that they stick to the chocolate.
  7. Add CrispearlsTM, some covered with gold powder, onto the chocolate.
  8. Place into the fridge at 10°C (50°F) with good air circulation until the chocolate has completely set.
  9. Carefully unmold the mendiants onto a metal tray lined with parchment paper and store your finished products at 16-18°C (61-64°F).

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