Have you read “Chocolat” or its sequel “The lollipop shoes“? Or maybe you’ve seen “Chocolat” the movie with fantastic Julliete Binoche and Johhny Depp? I am a fan of Joanne Harris’ work. She celebrates the joy and magic of food and life in such a tempting way. It is said that her fondest childhood memories are of making pancakes with her great-grandmother Mémée, picking blackberries with her grandfather in Yorkshire, and exploring the early morning markets of Noirmoutier.
“I sell dreams, small comforts, sweet harmless temptations to bring down a multitude of saints crashing among the hazelnuts and nougatines.“
Her books are filled with an abundance of vivid descriptions of chocolate candy, life, joy, mystery. You will want to find yourself in Lansquenet, in the middle of Vianne Rocher’s chocolaterie, with your fingertips dipped in melted chocolate and mouth full of chocolate truffles. A celebration of simple joys and mystical portrait of Vianne’s life. Although there are no explicit recipes in the book (written in recipe form), you may draw inspiration from her vivid descriptions and want to indulge in some chocolate treats yourself.
Inspired by the book, I made these chocolate mendiants, Vianne’s favorite sweets. This is such a simple treat, yet delicate, perfect. You basically make chocolate discs and top them with dried/candied fruit and nuts. You will find it amusing to choose from so many different nut/fruit and chocolate combinations, play with textures and flavors. I made mine with raisins, hazelnuts and candied ginger. Candied ginger is my latest addiction!
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Chocolate mendiants
- Total Time: 25 minutes
- Yield: 50 mendiants
Description
These chocolate mendiants are a simple yet elegant French treat, featuring dark chocolate discs topped with a delightful mix of raisins, hazelnuts, and candied ginger.
Ingredients
Units
- 7 oz (200 g) dark chocolate (70% cocoa)
- 1/4 cup (60 ml) raisins
- 1/4 cup (60 ml) hazelnuts
- 1/4 cup (60 ml) candied ginger
- Various other dried candied fruits (optional)
- Various nuts (optional)
Instructions
- Melt the dark chocolate in a double boiler over simmering water, stirring occasionally until smooth.
- Prepare a baking sheet by lining it with parchment paper, ensuring it is on a straight, firm surface.
- Using a spoon, drop spoonfuls of melted chocolate onto the parchment paper, gently spreading each to form a disc about 2 inches in diameter.
- While the chocolate is still soft, top each disc with a few raisins, a hazelnut, and a piece of candied ginger. You can also add other dried fruits and nuts as desired.
- Allow the mendiants to cool at room temperature until the chocolate is set and firm, about 30 minutes.
- Once set, carefully peel the mendiants off the parchment paper and store them in an airtight container.
Notes
- Ensure the chocolate is not overheated to maintain a smooth texture.
- Experiment with different combinations of dried fruits and nuts for varied flavors and textures.
- Store mendiants in a cool, dry place to prevent melting.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: French
Nutrition
- Serving Size: 1 mendiant
- Calories: 80
- Sugar: 7
- Sodium: 1
- Fat: 5
- Carbohydrates: 9
- Fiber: 1
- Protein: 1
- Cholesterol: 0
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Frequently Asked Questions
What exactly are chocolate mendiants?
Mendiants are thin chocolate discs topped with dried fruits and nuts — a traditional French confection. I melt 200g of 70% dark chocolate in a double boiler, spoon it into 2-inch discs on parchment paper, and top each one with raisins, a hazelnut, and a piece of candied ginger before the chocolate sets.
Why candied ginger specifically — can other toppings be used?
Candied ginger is my latest addiction, which is one reason I chose this particular combination. Any dried or candied fruit or nut can be swapped in — experiment with different combinations for varied flavors and textures, which is part of what makes mendiants so fun to make as edible gifts.
Ooooo, these would be a good homemade Christmas gift!
I absolutely agree, they make such a cute gift :)
I love these…I would loaded them up with candied ginger :)