There’s a certain charm to desserts that balance artistry and simplicity, effortlessly transforming ordinary ingredients into something extraordinary. Tropical mendiants achieve just that, blending vibrant flavors and textures into elegant bite-sized delights perfect for any celebration.
Each glossy chocolate round serves as a canvas, adorned with bursts of dried tropical fruits like pineapple, mango, and papaya, crunchy nuts, and delicate coconut chips. The result is a visual feast as stunning as its taste—a medley of sweetness, tanginess, and nuttiness that dances on your palate.
What makes these mendiants truly captivating? Their versatility. They can be tailored to suit your preferences, combining your favorite tropical flavors with the richness of tempered chocolate. These treats are not just indulgent—they’re a celebration of creativity and culinary finesse.
Perfect for gifting, party spreads, or a moment of self-indulgence, tropical mendiants bring a little piece of paradise to your dessert repertoire. Let’s craft a treat that’s as enjoyable to make as it is to savor, turning simple ingredients into something spectacular.
Tropical Mendicants
Equipment
- Microwave-safe bowl
- Rubber spatula
- Parchment paper
- Piping bag
Ingredients
- ¼ cup Dried fruit assortment may include options like papaya, pineapple, mango, apricots, sour cherries, cranberries, bananas, golden berries, and/or goji berries.
- 10 oz Chopped high-quality chocolate options include feves, discs, or bars, such as white chocolate, dark chocolate, caramelized white chocolate (like Valrhona Dulcey), or flavored varieties (like Valrhona Strawberry Inspiration).
- ¼ cup Chopped high-quality chocolate options include feves, discs, or bars, such as white chocolate, dark chocolate, caramelized white chocolate (like Valrhona Dulcey), or flavored varieties (like Valrhona Strawberry Inspiration).
- ¼ cup unsweetened shredded coconut
Instructions
- Chop dried fruits into 3/4-inch pieces or thin slices under 1 1/2 inches.
- Arrange fruits, coconut chips, nuts, and seeds in separate bowls.
- Line a baking sheet with parchment paper.
- Melt 5 ounces of chocolate in a microwave-safe bowl, heating in 30-second intervals and stirring until mostly melted.
- Stir in 2 1/2 ounces of chocolate, cooling the mixture to 84°F (dark), 81°F (milk), or 79°F (white).
- Briefly reheat in 5-second intervals until reaching 88–90°F (dark), 86°F (milk), or 79–82°F (white).
- Test temper by refrigerating a dipped knife; the chocolate should set glossy and firm.
- Pour tempered chocolate into a piping bag, snip the tip, and pipe 1-inch rounds onto parchment.
- Tap to flatten, then decorate with toppings.
- Chill for 10 minutes or until set.
Notes
- Work quickly when decorating the rounds to prevent the chocolate from hardening too soon.
Nutrition Information:
Calories: 1350 || Total Fat: 80g || Carbohydrates: 150g || Protein: 15g
What To Avoid While Making this Recipe?
Skipping Tempering– Skipping proper tempering will result in chocolate that doesn’t set properly, appearing streaky and lacking a satisfying snap.
Adding Moisture– Keep water or any liquid away from the chocolate, as even a small amount can cause it to seize and become unusable.