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Recipe courtesy of En-Ming Hsu

Mondian

  • Yield: Yield: 60 pieces
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 10 servings
    Calories
    316
    Total Fat
    20
    Saturated Fat
    9
    Carbohydrates
    40
    Dietary Fiber
    5
    Sugar
    32
    Protein
    4
    Cholesterol
    0
    Sodium
    6
  • Total: 1 hr
  • Prep: 1 hr
These are all professional pastry chefs' recipes. The ingredients may be difficult to procure and the results difficult to reproduce. These recipes have not been tested in the Food Network kitchens. Therefore, Food Network cannot attest to the accuracy of any of the recipes.
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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

  1. 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.
Show: Food Network Challenge
Episode: National Pastry Team Championship

Categories:

European Recipes French Recipes Candy Recipes and Ideas Nut Recipes Cranberry Fruit Apricot Dessert Gluten Free Low Sodium

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1 Review
Add Your Review

annie r.

This recipe IS a winner! Anyone who enjoys chocolate with nuts and fruits...this is tasteful and easy to make! I encourage anyone interested...pull-up 2 other chocolate-fruit "bark" recipes listed on FoodTV site, make small amounts of each. After completing all 3 recipes, serve as a dessert to a group of people and have them discuss the flavors and textures. Keep in mind the $$$ you spent for ingredients of each recipe. I bet that this recipe called MONDIAN does well in the taste test. Enjoy! Annie, Milpitas, CA

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