Raspberry and pistachio chocolate mendiants

For a dozen of mendiants

• ½ punnet Shiso Green
• 3 flowers Floregano
• 3 blossoms Jasmine Blossom
• 2 stems of Zallotti Blossom
• 12 pieces raspberries
• 150gr dark chocolate 75%
• 12 gree pistachio's
• 1 tsp egg white
• 40gr caster sugar

• Melt the dark chocolate in a bowl, bain marie style. 
• Mix well together the green pistachio with the sugar and egg white and put them in an oven at 150°C for 5 to 6 minutes. 
• Cut the raspberries or use them whole. 
• Using a non-stick baking parchment paper, make a dozen of regular drops with the melted chocolate. 
• On top of each chocolate mendiant, place one sugar coated pistachio, a few petals of Floregano, a few petals of Jasmine Blossom, a few flowers of Zallotti Blossom, a raspberry, and a few leaves of Shiso Green.  
• Let set in a cool room and enjoy. 

Recipe: Franck Pontais