White chocolate mendiants

It’s that time of year again… hearts seem to be popping up all around town, mingling strangely with the last remaining Christmas decorations and sometimes (like this year) accompanied by snow. For my Valentine’s Day post last year, I waxed philosophical about the meaning of the holiday and presented you with a recipe for sugar cookies with rosewater-raspberry icing. This year, perhaps inspired by all the discarded Christmas trees I’ve been walking past on the sidewalks over the past few weeks, I decided to revisit a traditional French yuletide confection in a white, pink and red version.

As with the original dark chocolate version, this is a very easy and versatile recipe. You need only melt a bar of chocolate or two and then add whatever fruit and nut toppings you like. At the end, you have a very cute little DIY treat to give to your loved ones.

White chocolate mendiants

Makes around 12 mendiants

Ingredients:

  • about 5.6 oz. (160 g) vegan white chocolate
  • a few teaspoons of coconut oil, if needed to thin the chocolate (do not use any other type of oil)
  • freeze-dried strawberry slices
  • dried cranberries or other dried red berries of your choice
  • optional: toasted almond slivers, toasted pine nuts, candied ginger

Equipment needed: double-boiler or metal mixing bowl plus saucepan, parchment or waxed paper. A tray that can fit inside your refrigerator and a heat-safe silicone spatula will be handy too.

Gather the white chocolate plus all the berries and any other toppings you want to use. I used these 80-gram bars of vanilla-infused white chocolate from iChoc that I found at Un Monde Vegan in Paris, but if you live somewhere else you can look for white chocolate at an organic shop or online.

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Set up a double-boiler or, as I have done here, boil some water in a saucepan with a metal bowl on top. Make sure that the bottom of the bowl doesn’t touch the water.

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Break the chocolate into squares/chunks and put them in the bowl. You’ll be keeping the heat on so that the water continues to boil throughout the entire process.

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Using a heat-safe silicone spatula, stir the chocolate as it melts. While waiting for it to be ready, grab a tray that’s the right size to fit inside your refrigerator and prepare it with a sheet of parchment or waxed paper.

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If your chocolate seems too thick or dry, you can add a small amount of coconut oil to thin it. Add the oil sparingly, incorporating each amount to see the result before adding more.

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When the chocolate has fully melted and become smooth, place a teaspoonful or so onto a sheet of parchment paper and shape into a circle of even thickness. Make only around six rounds at once so you have time to garnish them with the fruit and other toppings before the surface of the chocolate cools. Once you’ve filled an entire tray, place it in the refrigerator to cool and set (this takes about an hour).

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Continue the process with the remaining melted chocolate. I melted three bars, which made about six mendiants per bar, and opted to do a different type of topping with each set of six. For the ones above, I used strawberries, cranberries and some almonds. I added a few pine nuts here and there after taking this photo.

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A strawberry-only version. Which of these three topping versions do you like best?

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After about an hour, the mendiants should be fully cooled and set. You can take them out of the fridge and put them on a plate!

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I plated mine for this post on this great contrasting blue/green plate that I nabbed in the sales at Habitat the other day… but if you’re making these to give to friends as gifts, you can wrap them up in a bit of waxed or parchment paper tied with some fancy string.

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They look kind of nice on a smaller rectangular plate, too.

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Two paws up from Sésame, who wishes you a very happy Valentine’s Day, by the way. 🙂

Enjoy!

Variations: experiment with other combinations of fruit and nuts. Make some dark chocolate mendiants to create an assorted set.

Chocolate mendiants

It’s easy to get overly ambitious around Christmastime and to plan a number of grand meals and complicated desserts, only to wake up one day and realize it’s already the 23rd or 24th and you don’t have the right ingredients or enough time to make everything you wanted. This is especially likely to happen, for some reason, with dishes that you hope to bring to holiday parties, escalating your anxiety levels further. But never fear, your favorite blogger is here to the rescue! Today I bring you a very easy-to-make traditional French confectionery creation that will nevertheless impress just about everyone. And since the toppings can vary greatly, you might already have everything you need in your kitchen cupboards.

These little Yuletide delicacies hail from the south of France and the fruits and nuts traditionally used represent the colors of the robes worn by the friars in four mendicant orders during the Middle Ages. These are gray (raisins) for the Dominicans, brown (hazelnuts) for the Augustinians, white (almonds cut in half) for the Caramelites and purple (fig or cranberry) for the Franciscans. As these friars subsisted on charitable offerings, they were referred to as mendiants (beggars), and the confections took on the same name. These items are also among the 13 desserts served at the end of the traditional Christmas meal in Provence.

Today, many types and combinations of nuts and fruits are used, so feel free to use whatever you have on hand! I used walnuts, peanuts, pistachios, cranberries, physalis and pineapple.

Chocolate mendiants

Makes 12 to 15 mendiants

Ingredients

  • about 6 oz (180 g) dark chocolate in bar form (or chocolate chips)
  • toasted nuts (walnuts, peanuts, almonds, pistachios, macadamia, etc.)
  • dried fruit (cranberries, cherries, raisins, apricot, citrus segments, etc.)
  • other items such as pumpkin seeds, candied ginger, white chocolate chips, toasted coconut chips, colorful Christmas sprinkles, fleur de sel, gold leaf

Equipment needed: double-boiler or metal mixing bowl plus saucepan, parchment or waxed paper

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Begin by assembling all the fruits and nuts you will use, so that you’re ready once the chocolate has melted.

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Break or chop your chocolate bar into more or less evenly sized pieces.

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Next, heat some water in a medium-sized saucepan and place a metal bowl on top of it (or a second, smaller saucepan for a double-boiler). Be sure that the water in the saucepan does not touch the bottom of the bowl or second saucepan. Place the chopped chocolate in it and heat, stirring occasionally with a heat-proof spatula.

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Once all of the chocolate has melted, turn off the heat but keep the bowl on top of the saucepan full of hot water.

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Line a tray with parchment paper and, using a teaspoon (the kind you use to stir your coffee, not the measuring kind), form small, round disks. After creating them, go back and add a bit more on the top of each one to ensure that they are thick enough. Make only six at a time so that you have time to add all the toppings before the chocolate firms.

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Add your toppings. I like to start with the larger items and then add the other ones around them.

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Once you’ve finished the first batch, put the tray in the fridge and continue making mendiants until you have used up the rest of your chocolate. The mendiants will be set after an hour or two of chilling (allow two to three hours to be on the safe side).

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Serve your mendiants on a platter at a party, or box them up as a gift!

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These mendiants were my Christmas gift to the concierge of my building, who brings our mail to our doors and takes time out of her morning to give Sésame (who is in love with her) a thorough scratching and petting on the days when my mail includes a package. This year, I included some photos of the furry little guy, which she was delighted to receive (they now adorn her refrigerator door, I was told). 🙂

Variations: change things up with this white chocolate version!