Using a pound and a half of Barry 72% Cacao Venezuela that I bought in France, I made an assortment today, including mendiants each covered with a slice of candied ginger, a half hazelnut and a half or whole pistachio nut, depending on size. I was hoping to make them as beautiful as the ones from La Petite Rose, our favorite Paris chocolatier (they use Valhrona). Here you can see that I did not quite succeed -- theirs is the beautiful one with candied orange peel at center left -- but mine are not bad for an amateur.
|Mendiants. The perfect one from La Petite Rose is at left center.|
|Assorted homemade chocolates|
|Inside of a griotte-filled heart|
It is fun and surprisingly easy to do this, and the results are impressive.