Fruit and seed chocolates mendiants

level 1

Used Callebaut products

Ingredients	Preparation
100g dried figs 100g Medjool dates 10g Nibs 5g cane molasses 1g spices blend of nutmeg, cardamom, cinnamon, orange zest	Blend all ingredients to form a paste in a Thermomix or Robot Coupe.
40g Ecl1pse Belgian Milk Chocolate	Stir in the melted chocolate.
Roll and flatten into 25 even sized discs or press into a spiral mat.
Ecl1pse Belgian Milk Chocolate	Dip the base of the chocolate discs into pre-crystallised chocolate. Turn upside down onto silicone paper so the chocolate is facing upwards.
pumpkin seeds sunflower seeds cranberries goju berries (dried)	Sprinkle immediately with a selection of dried fruit and seeds Allow chocolate to crystallise at 12°C for at least 2 hours