For this recipe you will need a feuille guitare, i.e. a sheet of thick foodsafe plastic that makes it easy to work with melted chocolate. Use baking paper if unavailable.
You will need:
- 250g dark chocolate melts
- Assorted nuts, toasted: pistachios, almonds, hazelnuts, pecans, walnuts, pralines
- Assorted dried fruit: raisins, blueberries, cranberries, prunes, crystallized ginger, crystallized orange rind
Let's make it:
Step 1:
Place the chocolate in the Sunbeam Mixmaster® HeatSoft™ Planetary Mixer bowl, attach the scraper beater and fit the Heatsplash™ guard onto the bowl.
Step 2:
Turn on HeatSoft™ and select MELT on low speed. Gradually increasing speed, mix until the ingredients melt together and the mixture becomes smooth. Turn off HeatSoft™.
Step 3:
Place your feuille guitare on a flat and cold surface and drop small spoonfuls of chocolate on the sheet, using the back of the spoon to form little circles, about 4cm across.
Step 4:
Place 2 to 3 topping elements (nut, fruit, and/or other) on the circle. Try to create nice contrasting effects with the color and texture and taste of the toppings. Work a few mendiants at a time, forming six circles of chocolate then decorating them before spooning in new circles.
Step 5:
When a batch is complete, place the sheet in a cool place or in the fridge until hardened and ready to eat!