What is Mendiant?
Mendiant is a French word for a "beggar" and can also refer to the type of dessert or treatment that is made of chocolate. Most often, the mendiant disk of chocolate that dried fruit, candied fruit or nuts applied to the surface or mixed with molten chocolate before it solidifies. The term sometimes refers to chocolate peel, a mixture of chocolate, dried fruit and nuts that are mixed together, created in the leaf, stiff and broken into pieces. Refection was originally made as part of a tradition of 13 Christmas desserts observed in the French area of Provence, with four specific dry fruits and nuts placed on top of the chocolate medallion, which represent the color of the blades that wears each of the four Christian substances again harm damping, and let himself be absorbed again to move and let it dies with chocolate and let it move and let it get it withE moved and let it move and let it move and let it move and let it change, and let it move and let it move about careful chocolate. Although there are several ways of if you are to melt chocolate, one of the most reliable ways - one that prevents the burning, separation and formation of unwanted crystals of sugar - is the use of a double boiler. This means the placement of chocolate in a metal bowl or pelvis that sits on another pot containing water that is kept in a gentle boiling. This allows heat from the water evenly and slowly melts the chocolate in the upper bowl.
The mendiant chocolate is melted in a double boiler and then removed from the heat to mix and return it to the heat if it starts too thickening. Once the chocolate has a glossy surface and is smooth, it can be poured and created a chocolate base. Alternatively can be aboutMix all the added nuts into molten chocolate before its poured.
molten chocolate is poured to the surface, such as a leaf of parchment or repeatedly usable silicon Baking list, which releases chocolate easily, where it happens and harden. Individual circles of similar cookies can be made, otherwise the whole dose can be allowed to create chocolate to form a bark. Once the chocolate is down, the icing is added quickly, so the icing is firmly attached to the mendiant when the chocolate sets.
Some common toptings for mendiant are hazelnuts, walnuts, candy, raisins or dried apricots. The original four items used to represent various monastic orders are raisins, almonds, hazelnuts and dried figs. The nuts used can be crushed, used raw or baked in the oven before adding to chocolate.
Chocolate allows you to set for several hours, so it becomes solid. For this stage it should happen at room temperature because umBathing the chocolate into the refrigerator or freezer could change the texture and allow the creation of sugar crystals. The finished mendant can be served on a plate or wrapped and given as a gifts.