Ruby Mendiants

Created by

  • Ryan Stevenson - Baker, Paddock Bakery
level 1

How about creating more variation in the shop counter with this easy mendicant recipe? This match between ruby chocolate and nuts and candied fruits will appeal to a new generations of chocolate lovers that’s completely into natural flavours and sparkling colours. It’s a variation on the classic mendicant, playing with more fruity and surprising flavours and ingredients. And honestly, this recipe is done in no time!

Recipe components

Ruby Mendiats


Temper the chocolate.    
Pipe into disc-shaped moulds (±4 cm Ø) or in drop shapes straight onto a plastic sheet. 

  • 500g
    roasted whole nuts (e.g. pistachios, pecans, hazelnuts)
  • 200g
    candied orange peel (cut in ± 1 cm strips)

Immediately place onto the chocolate when it’s still wet.


you can also use a combination of dried or  candied fruits, such as apricot, raspberry, etc…