Recipe: Mendiants using chocolate and granola

Name: Recipe: Mendiants using chocolate and granola
Ingredients: Ingredients#html-body [data-pb-style=HCII8V5]{justify-content:flex-start;display:flex;flex-direction:column;background-position:left top;background-size:cover;background-repeat:no-repeat;background-attachment:scroll}300g Chef's Drops 55% Sambirano Dark Chocolate (you can use the chocolate that suits you want but I used this as it has agood balance of bitter sweetness) 160g BakeryBits GranolaIf you don't have any granola made up already then you can mix up some pumpkin seeds, malted wheat flakes, jumbo oats, sunflower seeds, nuts and dried fruit.

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Author : Darryn Bruton

Recipe: Mendiants using chocolate and granola

Ingredients

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Ingredients#html-body [data-pb-style=HCII8V5]{justify-content:flex-start;display:flex;flex-direction:column;background-position:left top;background-size:cover;background-repeat:no-repeat;background-attachment:scroll}300 grams Chef's Drops 55% Sambirano Dark Chocolate (you can use the chocolate that suits you want but I used this as it has agood balance of bitter sweetness) 160 grams BakeryBits GranolaIf you don't have any granola made up already then you can mix up some pumpkin seeds, malted wheat flakes, jumbo oats, sunflower seeds, nuts and dried fruit.

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Instructions

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Step 1

Line a couple of baking sheets with baking paper so they are ready for the tempered chocolate.Mix your toppings in a bowl.Temper the chocolate by putting it into a heatproof bowl and placing this over a saucepan with water (just make sure the water does not touch the bottom of the bowl)Gently warm the pan of water making sure it does not boil and stir the chocolate ensuring that it melts evenly.When the chocolate reaches 45°C (check with a digital thermometer) take the bowl off the saucepan and place it onto a cool kitchen worktop or baking tray.Stir the chocolate until it cools to 28°C and then place it back onto the saucepan, stir and heat until it reaches 31°C.Drop tablespoonfuls of the chocolate onto the baking paper leaving a bit of room in between so they can spread out a little - make about 6 then add the toppings while the chocolate is still melted. Then repeat. Let the Mendiants cool and set completely before taking them off the baking paper.Place them in an air-tight container if they are being kept for later, otherwise display them piled up on a nice platter or pop them in your mouth and enjoy....or put them in a pretty glass jar with some ribbon for that standy-by present.

Step 2

Recipe: Mendiants, French Christmas Confections Recipe: Pumpkin Soup Recipe: Picture Perfect Pumpkin Bread Black Ciabatta Burgers With Crispy Coated Halloumi

Step 3

Recipe: BakeryBits Granola

Step 4

.product-image-container-2482 { width: 320px;}.product-image-container-2482 span.product-image-wrapper { padding-bottom: 100%;} Pumpkin Seeds From £4.92 £4.92 .product-image-container-2485 { width: 320px;}.product-image-container-2485 span.product-image-wrapper { padding-bottom: 100%;} BakeryBits Sunflower Seeds - For Breads and Salads From £2.34 £2.34 .product-image-container-2494 { width: 320px;}.product-image-container-2494 span.product-image-wrapper { padding-bottom: 100%;} Malted Wheat Flakes .product-image-container-3056 { width: 320px;}.product-image-container-3056 span.product-image-wrapper { padding-bottom: 100%;} Jumbo Rolled Oats From £1.90 £1.90 .product-image-container-4899 { width: 320px;}.product-image-container-4899 span.product-image-wrapper { padding-bottom: 100%;} Chef's Drops 55% Sambirano Dark Chocolate, 1kg £17.58 £17.58