CakeChristmas
CakeChristmas
Selection of round dark chocolate chocolate discs, an almond and a hazelnut per disc with small raisins and orange diced, slightly irregular contours and flat filling.
Suggestion for presentation

Retro & Traditional / Fruit & confectionery

Round Four-Fruit Chocolate Mendiants

A recipe by CakeChristmas / Updated on 30 October 2026.

The chocolate discs are filled flat with almond, hazelnut, raisins and candied orange. The contours keep the gesture of the spoon.

24 discs of 4 to 5 cm; 12 servings / The chocolate discs are filled flat with an almond, a hazelnut, raisins and candied orange. The contours keep the gesture of the spoon.

12Indicative portions
30 minPreparation
13 minBaking
1 hRest & Cooling
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The chocolate discs are filled flat with almond, hazelnut, raisins and candied orange. The contours keep the gesture of the spoon.

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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. Detail the orange peels in 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 minced third and stir until 27-28 °C; all pieces must melt.
  3. Warm briefly up to 31-32 °C, keeping utensils and bowl dry. Adapt by a few degrees only if the cover used indicates a different curve on its packaging.
  4. Form 24 discs of 4 to 5 cm on paper. Before taking, place on each one an almond, a hazelnut and a portion of the raisins and orange diced, in a layer.
  5. Let crystallize for 1 hour in a cool room, then take off. Do not add fresh fruit that would wet 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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