- Mendiants: Pour the pre-set fruit couverture into a 4 mm ganache frame (product ref. 3346). When the couverture starts to set, cut out 30×30 mm squares and/or 10×60 mm rectangles. Store at 60°F (17°C). Use a cutting string from a pastry cutter to trace, then cut out, the squares of fruit couverture. Place the various ingredients on each square. Dab some pre-set Inspiration couverture at the center to stick the different parts together. Store at 60°F (17°C).
- Spray Gun Mixture: Melt the ingredients together. Reduce the temperature of the mixture to 85-90°F (30-32°C). Use a chinois to strain before using the mixture.
- Molding: Use the pre-set Guanaja spray mix to spray the inside of the cocoa pod molds (product ref. 10841), then leave them to harden. Use the pods to mold the pre-set Guanaja couverture. Turn out and leave the couverture to spread for a few moments, then smooth away any excess. Drain the molds by holding them suspended over two rulers. Before hardening is complete, trim away any excess, then mold again. Tap the mold to get the thickness you require. Leave to harden, trim again, then refrigerate for a few minutes then leave at a temperature of 65°F (17°C) until the chocolate is ready to slip out of its mold.
- Assembly: Turn out the half-pods and fill them with 12-15 mendiants. Slightly soften the half-pods, then assemble them together.
Ingredienser
* Mendiants Strawberry
- 600 g INSPIRATION Strawberry
- 140 g White dragées (sugar coated almonds)
- 140 g Iranian raw pistachios
- 140 g Diced orange cold confit
* Mendiants Passionfruit
- 600 g INSPIRATION Passionfruit
- 140 g Caramelized hazelnuts
- 140 g Currants
- 100 g Caramélia crunchy pearls
- 100 g Grated coconut
* Mendiants Raspberry
- 600 g INSPIRATION Raspberry
- 140 g White dragées (sugar coated almonds)
- 140 g Pine kernels
- 140 g Candied diced lemon
* Mendiants Yuzu
- 600 g INSPIRATION yuzu
- 140 g Toasted almonds
- 140 g Cranberries
- 140 g Opalys crunchy pearls
GUANAJA SPRAY GUN MIXTURE
- 350 g Guanaja 70%
- 150 g Cocoa butter
