Happy 2019 to you all!
I know I’m 12 days late but wishing you’ll only the best this year. Every year, I come out with a list of goals for myself to achieve. I managed to tick off most of them last year but you know what, I want to do things a little different this time around. I’m so tired of expecting things to go a certain way. I’ve made a promise to myself to stop overthinking, learn to enjoy life for the moment and just stay happy. I’m going to make ‘me’ my first priority.
I have done a previous post on tempering chocolate so going to make this one short and sweet. If you’re still not familiar with the whole process, go back to the post or you can ask me questions in the comments below. You can get away the easy way out, melting compound chocolate(which doesn’t need tempering) but you’ll end up with a poor quality product. So you rather pay a little extra and keep your guests happy. I used Dark Chocolate Callebaut which is available at any baker’s store.
Getting a little deep into mendicants, it is said to have originally been named for those in religious orders who survived entirely off donations. Each mendiant represent a colour of traditional Roman Catholic monastic robes.
A traditional French confection is usually studded with nuts and dried fruits but you can get as experimental as you want to be. I learned these earlier last year at Le Cordon Bleu and made the simplest version of them. The most crucial thing in making these is tempering your chocolate well. If you’ve nailed that bit, you’ve got nothing to worry.
Christmas may be over but that doesn’t mean we’ve got to stop indulging right?