Belgium Milk Chocolate & Dry Fruit Mendiant - Puratos

Working Method

Method

Melt the Belcolade Milk B Lait Selection till 45°C.
Then temper the chocolate by pouring it on marbel top & bring it to around 26°C & again collect the chocolate in the bowl & warm it till 28°C.
Pipe the chocolate in silicon mould of 3 to 4 cm diameter & thickness of around 3 mm.
Put some assorted dry fruits on top of it before it set & Let it stick properly.
Rest it till it set & demould it. Your Belgium milk chocolate & dry fruit Mendiant is ready.

About this Recipe

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