Cardamom, Orange & Almond Mendiants

Method

These elegant mendiants pair Callebaut 811 dark chocolate, gently warmed with Keylink's Cardamom Spice Drops, with a white chocolate swirl, whole roasted almonds and candied Valencia orange peel. Quick to make in batches and easy to adapt to any chocolate you have to hand, they are ideal for gifting collections, café counters and festive ranges.

How to Make Cardamom, Orange & Almond Mendiants:

Makes approx. 45 mendiants. We used Chocolate Mould for Elegant Pistoles (SMP8016) for this recipe.

Ingredients

• 400g Callebaut Dark Chocolate 811 (SCC1500) — or any dark, milk or white chocolate of your choice
• 3 Cardamom Spice Drops (SCF1271), or to taste
• 60g Callebaut White Chocolate W2 (SCC1541), for the swirl — any contrasting chocolate works
• 55g Whole Roasted Almonds (SCN252A) — about 45 almonds
• 80g Candied Orange Peel Strips (SCF0802A) — about 45 short pieces

Method

1. Melt the dark chocolate to 45°C, then temper: cool to 28–29°C and bring back to a working temperature of 31–32°C. If using milk or white chocolate instead, work about 2°C lower.
2. Stir in the Cardamom Spice Drops. 3 drops per 400g gives a gentle warmth; adjust to taste.
3. Melt and temper the white chocolate, and transfer it to a small piping bag.
4. Pipe or spoon the dark chocolate into the mould cavities, filling them level (about 10g per cavity). Tap the mould firmly on the bench to release any air bubbles.
5. Pipe a thin line of white chocolate across each cavity and draw a cocktail stick through it once to swirl.
6. While the chocolate is still wet, top each mendiant with a whole roasted almond and a piece of candied orange peel. Pat the peel dry on kitchen paper first so no syrup touches the chocolate.
7. Leave to set somewhere cool (15–18°C) until fully crystallised — or 10 minutes in the fridge — then turn out of the mould.

Tip: No mould? Simply pipe discs of chocolate onto acetate or baking parchment and slide a palette knife underneath to smooth it out, then top with your choice of inclusions.