CakeChristmas
CakeChristmas
Some flat white chocolate tiles with slightly irregular edges, each with an almond, a hazelnut, raisins and candied orange, laid separately as ice sheets.
Suggestion for presentation

Snow & Ice / Fruit & confectionery

Ice-Floe Chocolate Mendiants

A recipe by CakeChristmas / Updated on 30 October 2026.

The white chocolate is poured into thin plates and then cut into tiles, each square keeping its small group of dried fruits.

24 squares of 4 x 4 cm / Tempering chocolate and spoon deposit

12Indicative portions
30 minPreparation
8 minBaking
1 hour 30 minutesRest & Cooling
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The white chocolate is poured into thin plates and then cut into tiles, each square keeping its small group of dried fruits.

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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 white chocolate at 40-45 °C, add the chopped rest out of the bath to go down to 26-27 °C, then gently rise to 28-29 °C. Avoid any drop of water.
  3. Spread in the frame 16 x 24 cm on baking paper in a regular layer of 4 to 5 mm. Slightly mark a wire rack of four by six squares of 4 cm.
  4. Place in each square an almond, a hazelnut and some raisins and orange dice. When the chocolate begins to turn matte but remains flexible, iron the cuts without moving the tiles.
  5. Allow to take 1 hour and then separate. Present flat with small spaces, without stacking.

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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