Recipe courtesy of En-Ming Hsu

Mondian

Name: Mondian
Prep time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: Yield: 60 pieces
Ingredients: 1 pound semi-sweet or bittersweet chocolate; 2 ounces shelled Italian pistachios, toasted; 2 ounces dried apricots, cut to 6 wedges; 2 ounces dried cranberries; 2 ounces whole blanched hazelnuts, toasted

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Total: 1 hr

Prep: 1 hr

Yield: Yield: 60 pieces

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Ingredients

1 pound semi-sweet or bittersweet chocolate

2 ounces shelled Italian pistachios, toasted

2 ounces dried apricots, cut to 6 wedges

2 ounces dried cranberries

2 ounces whole blanched hazelnuts, toasted

Directions

Temper the chocolate. Place in a pastry bag with a small round tip. Pipe 1-inch rounds onto parchment paper. Arrange the dried fruits and nuts on top, about one of each per candy. Let set. Store in a cool, dry place.