CakeChristmas
CakeChristmas
Twelve large chocolate pallets carry six almond petals and a hazelnut heart. The dried fruits are spread around this flat flower, fully edible.
Suggestion for presentation

Illusion cakes / Fruit & confectionery

Winter Flower Chocolate Mendiants

A recipe by CakeChristmas / Updated on 30 October 2026.

Twelve large chocolate pallets carry six almond petals and a hazelnut heart. The dried fruits are spread around this flat flower, fully edible.

Twelve 6 cm flat flowers, 12 parts / Tempering chocolate and spooning

12Indicative portions
45 minPreparation
13 minBaking
1 hRest & Cooling
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Twelve large chocolate pallets carry six almond petals and a hazelnut heart. The dried fruits are spread around this flat flower, fully edible. The corresponding shaping and assembly are detailed in the steps.

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Original quantity: 12 servings.

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Preparation

  1. Roast the 36 almonds and 24 hazelnuts for 8 minutes at 150 °C and then cool. Split the almonds in length to obtain 72 halves; crush half of the hazelnuts and keep 12 whole. Cut the candied orange 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. Place twelve servings of tempered chocolate on paper and spread in 6 cm thick discs about 5 mm thick. Before taking, place six halves of almonds flat like petals and a whole hazelnut in the center of each disc. Distribute the rest of the crushed hazelnuts, raisins and orange in the open spaces, without stacking them.
  5. Let crystallize for 1 hour in a cool room and then gently peel off. Present the flowers flat.

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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