CakeChristmas
CakeChristmas
Part of the portions: thick pucks of dark chocolate with rustic reliefs, without dried fruits placed on it. A broken puck shows almonds, hazelnuts, raisins and small orange diced inside the chocolate.
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Cakes with surprises / Fruit & confectionery

Chocolate Mendiants with Secret Fillings

A recipe by CakeChristmas / Updated on 30 October 2026.

Chocolate wraps the dried fruits instead of leaving them on the surface.

12 pallets of 5 cm filled chocolate discs / Tempering chocolate and spoon deposit

12Indicative portions
35 minPreparation
13 minBaking
1 hRest & Cooling
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Twelve thick pallets are molded around almonds, hazelnuts, raisins and candied orange; a break discovers the inclusions.

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Original quantity: 12 servings.

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Preparation

  1. Roast almonds and hazelnuts for 8 minutes at 150 °C, then cool completely. Cut the peel into small dice.
  2. Melt two-thirds of the chocolate in a bain-marie up to 45-50°C. Remove from the bath and incorporate the remaining minced third; stir to descend to 27-28 °C.
  3. Warm up very briefly to reach 31-32 °C. Keep the bowl dry and do not let water touch the chocolate.
  4. In twelve silicone imprints 5 cm in diameter, spread about 8 g of chocolate at the bottom, rising slightly on the sides. Divide into each imprint two almonds, two hazelnuts, 2.5 g of raisins and 2.5 g of candied orange; break the large nuts in half to limit the height.
  5. Cover with the remaining chocolate, about 12 to 13 g per pallet, and gently pat it around the inclusions. Pallets can keep a slight relief, but no fruit should be completely bare.
  6. Let crystallize for at least 1 hour in a cool room. Unmould and share a pallet to show the dried fruits enclosed in the chocolate.

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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