Les Quatres Mendiants
Serves: 2
Fatima Kris
1 January 1970
Based on User reviews:
37
Spice
52
Sweetness
44
Sourness
31
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 cup
Golden RaisinsDirections:
1
Cut 12 6-inch squares of aluminum foil and line 12 4-inch tart molds
2
Melt the chocolate in the top half of a double boiler or in a small bowl set over a saucepan of water
3
Place over low heat and stir often
4
When all the chocolate has melted, remove it from the heat and pour equal amounts into the lined molds
5
Let the chocolate cool for 5 to 10 minutes in the molds and then distribute the various nuts and raisins equally over the tops
6
If they sink, wait another few minutes and try again
7
The chocolate should be soft enough that the nuts and raisins adhere, but not so soft that they sink
8
When the chocolates have hardened, lift them out of the molds and gently remove the aluminum foil
9
The cooling process can be speeded up by putting the candies in the refrigerator for 30 minutes
10
Place the chocolates on a serving tray or store in an airtight container in the refrigerator for up to 5 days
11
Cut 12 6-inch squares of aluminum foil and line 12 4-inch tart molds
12
Melt the chocolate in the top half of a double boiler or in a small bowl set over a saucepan of water
13
Place over low heat and stir often
14
When all the chocolate has melted, remove it from the heat and pour equal amounts into the lined molds
15
Let the chocolate cool for 5 to 10 minutes in the molds and then distribute the various nuts and raisins equally over the tops
16
If they sink, wait another few minutes and try again
17
The chocolate should be soft enough that the nuts and raisins adhere, but not so soft that they sink
18
When the chocolates have hardened, lift them out of the molds and gently remove the aluminum foil
19
The cooling process can be speeded up by putting the candies in the refrigerator for 30 minutes
20
Place the chocolates on a serving tray or store in an airtight container in the refrigerator for up to 5 days