Belgium Milk Chocolate & Dry Fruit Mendiant

Working Method

  1. Melt the Belcolade Milk B Lait Selection till 45°C. 
  2. 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. 
  3. Pipe the chocolate in silicon mould of 3 to 4 cm diameter & thickness of around 3 mm. 
  4. Put some assorted dry fruits on top of it before it set & Let it stick properly. 
  5. Rest it till it set & demould it. Your Belgium milk chocolate & dry fruit Mendiant is ready.

About this Recipe

Complexity level: