2020 Easter Special : Vincent Guerlais’, new -style Mendiant Egg
Mendiant Egg’s ingredients:
1 kg dark chocolate for 1 egg (the remaining chocolate is used for the egg’s decorative components)
Dried fruits and nuts
100 g cocoa butter
To start, melt the chocolate to a maximum of 31.5°C (88.7°F).
Ideally, the chocolate should be between 31°C (87.8°F) and 31.5°C (88.7°F).
Then, mold 12.5 cm long chocolate eggs.
Take a sheet and spread a very thin layer of chocolate to about 1 mm thick.
Take the cold half egg shell and gently place on the layer of chocolate.
Once the chocolate starts to set, take a metal utensil and carefully loosen the part of the egg and the excess chocolate by going around the shell.
At the same time, tip the chocolate to a width of 3 mm in an 8 cm diameter mold.
Chef’s tip: You could also use something in Plexiglas, or even cut cardboard into an egg shape.
Take another mold and place different dried fruits and nuts to create the mendiant.
Here, we have used dried apricots and figs, caramelized almonds and hazelnuts, pistachios and cranberries.
Leave at room temperature for a few hours before taking your pieces.
Then, to ensure the egg can stand alone, you will need a chocolate base at least 4 mm thick and of 8 cm diameter.
Gently melt the base of the egg shell using a hot plate so it can sit on the chocolate disk.
Then place a half-sphere 4 cm in diameter in the center.
Spray the entire egg with a tempered mixture of 100 g chocolate and 100 g cocoa butter to 31°C (87.8°F) to give a smooth and silky appearance.
Lightly heat the half-sphere with dried fruits and nuts and stick it in the center of the mendiant egg.