Go Make Some Mendiants!

Need some delicious holiday treats that take minimum effort? Try making mediants!

Mendiants are a traditional French confection: thin rounds of crisp, tempered chocolate, topped with dried fruits and nuts. Traditionally, the toppings were raisins, hazelnut, dried fig & almond – to represent the 4 colors of monastic robes.

Modern mendicants have veered away from tradition, and the toppings have become more varied. They often include seeds, fruits, and other items like sea salt or spices.

The trick is to use bittersweet chocolate – it is sweet, but not too sweet, and lends itself well to many flavors. It should also be tempered (heated, then cooled, then carefully heated again), so that it is crisp and shiny!

Some of our favorite toppings are:

• Dried Apricots (chopped)
• Crystallized Ginger (chopped)
• Pumpkin Seeds
• Dried Cranberries
• Roasted/Salted Almonds
• Walnuts
• Pineapple Wedges (chopped)
• Roasted and Salted Cashews
• Pecans

For more information about our favorites, click here!

Basic Mendiant Recipe:

1. Temper bittersweet chocolate in the microwave or double boiler (click here for instructions on tempering chocolate: https://www.seriouseats.com/the-food-lab-best-way-to-temper-chocolate)
2. Drop tablespoon-size spoonfuls of chocolate, at least 2 inches apart on a parchment-lined tray.
3. Bang the tray on the counter once or twice to spread the chocolate into thin pools about 2 inches wide.
4. While chocolate is still liquid, sprinkle with toppings of your choice. Let cool, and enjoy!