Ruby Mendiants

Created by

Ryan Stevenson - Baker, Paddock Bakery

level 1

How about creating more variation in the shop counter with this easy mendicant recipe? This match between ruby chocolate and nuts and candied fruits will appeal to a new generations of chocolate lovers that’s completely into natural flavours and sparkling colours. It’s a variation on the classic mendicant, playing with more fruity and surprising flavours and ingredients. And honestly, this recipe is done in no time!

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Recipe components

Callebaut® ingredients

Ruby Mendiats

Ingredients	Preparation
1000g Callebaut - Finest Belgian Ruby Chocolate - Ruby Chocolate - RB1 - 10kg Callets	Temper the chocolate. Pipe into disc-shaped moulds (±4 cm Ø) or in drop shapes straight onto a plastic sheet.
500g roasted whole nuts (e.g. pistachios, pecans, hazelnuts) 200g candied orange peel (cut in ± 1 cm strips)	Immediately place onto the chocolate when it’s still wet.