CakeChristmas
CakeChristmas
Narrow dark chocolate tangs, each with an almond, hazelnut, some raisins and candied orange, lightly satined surfaces and hand-made edges.
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Chic & Elegant / Fruit & confectionery

Four-Fruit Chocolate Mendiant Strips

A recipe by CakeChristmas / Updated on 30 October 2026.

The tempered chocolate is poured into narrow tabs; the four toppings are arranged in length, without clumps in the center.

24 tabs of about 8 x 2 cm; 12 servings / The tempered chocolate is cast in narrow tabs; the four fillings are arranged in length, without clumps in the center.

12Indicative portions
35 minPreparation
13 minBaking
1 h 15Rest & Cooling
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The tempered chocolate is poured into narrow tabs; the four toppings are arranged in length, without clumps in the center.

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Original quantity: 12 servings.

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Preparation

  1. Roast almonds and hazelnuts for 8 minutes at 150 °C and then cool completely. Cut the candied peel into small dice.
  2. Melt two-thirds of the chocolate in a bain-marie up to 45-50 °C. Out of the bath, add the remaining chopped third and stir until 27-28 °C.
  3. Warm briefly to 31-32 °C. Work with dry utensils. On paper, divide the chocolate into 24 portions of about 10 g and spread each in strips of 8 x 2 cm, about 4 to 5 mm thick.
  4. Before taking, place on each tab an almond, a hazelnut, a few raisins and small orange cubes in one line, all in contact with the chocolate.
  5. Let crystallize for 1 hour in a cool room. Delicately peel and store flat, without superimposing them before taking full.

Preserve and Serve

2 weeks in closed box at 16-20 °C, away from moisture.

Baking tips for this recipe

  • Preheat the oven according to the plug and prepare the mold before mixing the last ingredients.
  • Uses the dimensions and cooking mode indicated: a higher or wider mold changes the cooking of the center.
  • Follow the visual cues of step by step in addition to the duration. Respect the intended cooling before unmoulding or decorating.

Substitutions and variations

Blond or brown raisins can be used at the same weight; retains the soaking step when it is planned.

Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.

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