Food thermometer (if you use the technique of chocolate tempering / melting and hardening process)
200grdark chocolate7 oz, ±1/2 pound
3 to 4kinds of dried fruitsnuts or candied fruits, possibly including: raisins, almonds, walnuts, hazelnuts, pistachio, fig, candied lemon or orange peels. 35 of each
First prepare the toppings: make sure you have 35 to 40 piece of each (cut into smaller if needed for candied citrus peel or nuts for example
Melt the chocolate by using the tempering technique. The main steps are as follows: in a double boiler heat the chocolate up to 122/131°F (50/55°C).
Then let the chocolate cool to 79/80°F (26/28°C) and heat again to 88/89°F (31/32°C). Using the tempering technique ensure you to obtain shiny chocolate discs. But if you don’t have time to do so or if you don’t have any food thermometer at home, never mind. The only risk is of overheating the chocolate and that the chocolate disc will have a matte aspect.
Place greaseproof paper or aluminum foil on a tray. Form small discs (about 1 inch in diameter) by using a piping bag or a spoon. I think a spoon is easier and helps to measure a constant quantity (about a tablespoon for each mendiant).
On top of this the back of the spoon can be used to flatten out the chocolate discs a little.
Immediatly after this, arrange 3 to 4 pieces of fruit and nut on each disc.
Leave in a cool room for at least 30 minutes so that the chocolate can cool down and set the fruits and nuts.