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Chocolate Confectionery Plant-based Dairy-free Sustainable cocoa

MODERN
FRUITY MENDIANTS

Complexity level  

CT PBW36

Composition

  • Mendiant White Strawberry
  • Mendiant Milk Passion Fruit
  • Mendiant Dark Raspberry
  1. Belcolade
  2. Recipes
  3. Modern Fruity Mendiants
Modern Fruity Mendiants

Steps

1 Build-Up
Ingredients
Preparation
  • Temper for each Mendiant the chocolate. 
  • Pipe drops of the tempered chocolate on a baking paper. 
  • Sieve before the chocolate sets some fruit powder on top with the use of a stencil. Leave to crystalize.
2 Mendiant White Strawberry
Ingredients
  • Strawberry Fruit Powder QS
Preparation
  • Heat up the Belcolade Selection W. Plant-Based Cacao-Trace to 45°C  and temper at 29,4°C. 
  • Pipe drops on a baking paper and sieve the strawberry fruit powder on top. 
  • Leave to crystalize in a fridge of 16°C with a relative humidity level below 60%.
3 Mendiant Milk Passion Fruit
Ingredients
  • Passion Fruit Fruit powder QS
Preparation
  • Heat up the Belcolade Selection M. Plant-Based Cacao-Trace to 45°C  and temper at 29°C. 
  • Pipe drops on a baking paper and sieve the passion fruit fruit powder on top. 
  • Leave to crystalize in a fridge of 16°C with a relative humidity level below 60%.
4 Mendiant Dark Raspberry
Ingredients
  • Raspberry Fruit Powder QS
Preparation
  • Heat up the Belcolade Selection Noir Intense Cacao-Trace to 48°C  and temper at 29,4°C.
  • Pipe drops on a baking paper and sieve the raspberry fruit powder on top. 
  • Leave to crystalize in a fridge of 16°C with a relative humidity level below 60%.

Created by Michel Eyckerman

A trio of mendiant with the Belcolade Selection W. Plant-Based Cacao-Trace, Belcolade Selection M. Plant-Based Cacao-Trace and Belcolade Selection Noir Intense Cacao-Trace chocolate combinend with a fruity mix of strawberry, passion fruit and raspberry. Crafted to surprise the palate and elevate the art of chocolate.

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