CakeChristmas
CakeChristmas
Three flat bars of dark chocolate, each rectangular and topped with three wide areas: ivory almonds, orange candied orange and green pistachios, no raised fruit or stacking.
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Pop & Colored / Fruit & confectionery

Three-Stripe Chocolate Mendiant Bars

A recipe by CakeChristmas / Updated on 30 October 2026.

Chocolate flows in small rectangular bars; orange, almonds and pistachios are arranged in three large areas, without small patterns.

24 bars of 3 x 6 cm / Tempering chocolate and spoon deposit

12Indicative portions
35 minPreparation
8 minBaking
1 hour 30 minutesRest & Cooling
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Chocolate flows in small rectangular bars; orange, almonds and pistachios are arranged in three large areas, without small patterns.

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Original quantity: 12 servings.

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Preparation

  1. Roast almonds and pistachios for 8 minutes at 150 °C and then cool completely. Crude the almonds, cut the oranges into cubes.
  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. Spread the chocolate in the frame of 18 x 24 cm in a regular layer of about 4 mm. Mark a wire rack of six by four bars of 3 x 6 cm.
  5. On each bar, garnish three thirds in order: coarsely crushed almond, orange dice, pistachio. Use about 2 g of almond, 2.5 g of orange and 1.5 to 2 g of pistachio per piece; keep excess dried fruit next to it.
  6. When the chocolate becomes matte but remains flexible, iron the lines with a blade and let crystallize 1 hour. Separate delicately.

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

To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.

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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