9 ounces dark chocolate
20 blanched almonds
20 blanched hazelnuts
20 blanched pistachios
20 raisins without seeds
6 pieces crystallized ginger*
6 strips crystalized orange*
4 pinches Fleur de Sel or Maldon Salt
- Preheat oven to 300º
- Cut the almonds in halves vertically. Put the blanched almonds, blanched pistachios and blanched hazelnuts on a tray and dry in the oven until lightly golden - about 8 minutes.
- Put 3/4 of the chocolate in a bain-marie until melted and smooth. Remove from the bain -marie and add the remainder 1/4 of chocolate cut in small pieces and mix well until all the chocolate is melted. This procedure is used to lower the chocolate temperature and make it shiny.
- Cut the crystallized orange in very thin strips and then cut them again so they are smaller then the diametre of the chocolate. Cut the crystallized ginger in very small cubes. Chop the pistachios in coarse pieces.
- Line a tray with plastic film or parchment paper. Put 2 teaspoons of chocolate leaving some space between each chocolate. You can make them round (the most common) square, or whatever shape you like. Smoothen each chocolate with the back of the spoon.
- Put on top of each chocolate, half an almond, one hazelnut, 2 little pieces of candied ginger and one strip or candied orange rind in such a way that they look pretty as this will be the end result of your médiants. Sprinkle with some chopped pistachios, add 2 or 3 crystals of Fleur de Sel to each chocolate and allow the chocolates to cool down and get totally hard.
- Carefully loosen the chocolates and put on a pretty serving plate to eat after dinner.
*how to make candied peel
*how to make candied ginger