To prepare Méndiants, let’s start with the procedure known as “tempering” of chocolate. Coarsely chop the dark chocolate. Put ⅓ in a bowl and ⅔ in another. Melt the latter baine marie or in the microwave for 1 minute at maximum power.
When the melted chocolate has reached a temperature of 45-50°C gradually add the remaining chopped chocolate (this operation is called ‘seeding’). Continue stirring until all the chocolate has melted to lower the temperature.
When the temperature is 31-32°C, arrange the chocolate on a tin covered with baking paper forming disks of about 4-5cm diameter. Before the chocolate has crystallised, top the disks with some crumbled macacoons, red berries, Goji berries and dried apricots. Allow the Méndiants to solidify at room temperature in a dry place. This will take about 20 minutes.