Les Quatres Mendiants

Directions

1. 1
   Cut 12 6-inch squares of aluminum foil and line 12 4-inch tart molds.
2. 2
   Melt the chocolate in the top half of a double boiler or in a small bowl set over a saucepan of water.
3. 3
   Place over low heat and stir often.
4. 4
   When all the chocolate has melted, remove it from the heat and pour equal amounts into the lined molds.
5. 5
   Let the chocolate cool for 5 to 10 minutes in the molds and then distribute the various nuts and raisins equally over the tops.
6. 6
   If they sink, wait another few minutes and try again.
7. 7
   The chocolate should be soft enough that the nuts and raisins adhere, but not so soft that they sink.
8. 8
   When the chocolates have hardened, lift them out of the molds and gently remove the aluminum foil.
9. 9
   The cooling process can be speeded up by putting the candies in the refrigerator for 30 minutes.
10. 10
    Place the chocolates on a serving tray or store in an airtight container in the refrigerator for up to 5 days.