CHOCOLATE & PASTRY

Belcolade products used in this recipe:

• Lait Easy Temper

Mendiants

Ingredients

• Baking paper 1 sheet
• Whole bleached almonds (e.g. Patisfrance Amandes Blanchies Entières) 525g
• Whole dry golden raisins 105g
• Tempered Lait Easy Temper chocolate 1100g

Preparation

Add the dry golden raisins and almonds to the tempered chocolate. Mix all the ingredients together.
Spread out onto the baking paper with a thickness of 1-1.5 cm deep.
Leave for 2 hours in a cool place (12 - 18°C) until hard. Break into pieces.