Fruit and seed chocolates mendiants

Created by

  • Beverley Dunkley - Callebaut® chef - CHOCOLATE ACADEMY™ centre UK
  • Clare England - Chefs at the CHOCOLATE ACADEMY™ center UK
level 1

Recipe components

Callebaut® ingredients

Fruit and seed chocolates mendiants

  • 100g
    dried figs
  • 100g
    Medjool dates
  • 10g
  • 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
  • .
  • .
    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