Mendiant: Traditional and Non-traditional

These little chocolates are super easy to make, and you can jazz them up any way you like. Make traditional Mendiant, or non-traditional. Just have fun with it!

Mendiant | These little chocolates are super easy to make, and you can jazz them up any way you like.

Today we are celebrating Bastille Day. Our little Holiday Food Party Group loves to whoop it up for holidays.

I have to admit I wanted to go all out and make Dacquoise, or Rissoles. But it’s ten gazillion degrees out and I refuse to turn on my oven. It’s just too darn hot. So I made Mendiant. 

It’s easy to make, you can opt for traditional or untraditional toppings. Whatever floats your boat. The key for me was not having to turn my oven on.

Mendiant are usually made around Christmas time. They are chocolate discs, and the toppings are meant to represent the the four mendicant or monastic orders according to wiki. Traditional ones use dried fruit and nuts. 

I opted to do some with the traditional toppings, and some with fun toppings for the hooligans.

Mendiant | These little chocolates are super easy to make, and you can jazz them up any way you like.

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Mendiant

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: Tons!

Serving Size: Depends how hungry you are!

Mendiant

These little chocolates are super easy to make, and you can jazz them up any way you like.

Ingredients

  • 12 ounces milk or dark chocolate
  • 1/4 cup raisins
  • 1/4 cup hazelnuts
  • 1/4 cup almonds
  • 1/4 cup dried figs
  • Sprinkles

Instructions

  • You can melt the chocolate in a double boiler, or make a makeshift double boiler by using a saucepan filled with water, then place a heat proof bowl over top of it. Don't let the bottom of the glass bowl touch the top of the water. You want the water at a simmer before adding the chocolate.
  • Break the chocolate into pieces and place about two thirds of it in the bowl. Stir occasionally until it melts completely. Add the other third, then remove the pan from heat. Stir until all the chocolate is melted and smooth.
  • Remove the bowl carefully from the pan, and wipe the bottom. Nothing ruins chocolate quicker than water dripping on it.
  • Line a cookie sheet with parchment paper.
  • Now using a tablespoon you are going to drop the chocolate onto the cookie sheet so it forms small circles.
  • Place toppings in the chocolate while it's warm.
  • Allow to cool on the counter, or place in the fridge until they firm up.
  • Remove and plate.
  • Serve with a big old chocolatey smile!

Notes

Recipe Source: Cravings of a Lunatic

http://www.cravingsofalunatic.com/2014/07/mendiant.html

Mendiant | These little chocolates are super easy to make, and you can jazz them up any way you like.

I had so much fun making these. My husband is French Canadian and Catholic. I thought these would be a great thing to make for him, and for Bastille Day. I will be making more at Christmas this year for certain.

I hope you enjoy these. Once it cools down I’ll whip up a Dacquoise, and some Rissoles for you. For now I’m just trying to do anything to keep the house cool, and myself as well. 

Make sure you buzz by all the other Bastille Day Posts today. You will love what everyone whipped up for you.

Bastille Day Collage

  1. Apple Tarte Tatin from Hungry Couple
  2. Chaussons aux Pêches from That Skinny Chick Can Bake
  3. Dark Chocolate Lavender Sables from gotta get baked
  4. Chocolate Cherry Brioche from The Girl In The Little Red Kitchen
  5. Gougères (Herbed Cheese Puffs) from Crumb
  6. Mendiant from Cravings of a Lunatic
  7. Lemon Raspberry Madeleines from Kelly Bakes
  8. Chocolate Orange Torte from What Smells So Good?
  9. Cherry Clafoutis from Pineapple and Coconut
  10. Meyer Lemon Fingerling Potato Salad from Magnolia Days

Mendiant | These little chocolates are super easy to make, and you can jazz them up any way you like.

For this particular recipe I didn’t bother tempering the chocolate the way I might around Christmas time. I figure the kids and the hubs would gobble it up so fast it wouldn’t matter much.

Although it occurs to me many folks would probably love a tutorial on how to do that. It helps the chocolate melt correctly, and the perk is it won’t melt all over your fingers when you eat it.

Perhaps a tempering tutorial should be planned for a nice cool day so I can take photos of the process for you.

Mendiant | These little chocolates are super easy to make, and you can jazz them up any way you like.

Too late to do it with this batch. We gobbled these bad boys up in a hurry. Chocolate never lasts long in this household.

For more Chocolate Cravings check out my Pinterest Board:

Follow Kim Beaulieu | Cravings of a Lunatic’s board * Chocolate Cravings * on Pinterest.

For more Chocolatey Goodness check out these recipes:

Brownie Batter Smoothie | This Brownie Batter Smoothie is so simple to make. Your kids will love this one.Brownie Batter Smoothies, pictured above

Cherry and Chocolate Chip No Bake Cheesecakes | Simple to make with lots of cherry and chocolate pieces in each bite.Cherry and Chocolate Chip No Bake Cheesecakes, pictured above

No Bake Mocha Cheesecake with Animal Cracker Crust | For all you coffee and chocolate fans out there!No Bake Mocha Cheesecake with Animal Cracker Crust, pictured above

As you can tell I love chocolate. I have way too many chocolate recipes on the blog.

Wait, did I just say that? Can there ever be too many chocolate recipes?

Heck no. Not in my world.

Toodles and smoochies! xx

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Comments

  1. 1

    So easy and oh so good! Yum Kim!

  2. 3

    My family would opt for the sprinkles…they’re all basically big kids!!! So fun to celebrate Bastille Day with my favorite lunatic :)

    • 4
      Kim Beaulieu says:

      Us too, as you know. This was fun to do. I just wish I could turn on my oven. I need a new a/c so bad.

  3. 5

    I’ve actually never heard of these before but anything involving chocolate gets a quick stamp of approval from me. :)

  4. 7

    We never bother to temper chocolate — we just store things in the refrigerator, and take them out shortly before serving them. That way our fingers don’t get sticky (at least not too sticky!), and I think the chocolate actually tastes better. Anyway, these are lovely — thanks.

    • 8
      Kim Beaulieu says:

      It really can adjust the taste right. I just tend to be lazy. Most days I can’t be bothered. The kids gobble stuff up so fast there’s no point.

  5. 9

    Kim, I love how you call your kids “the hooligans”. It cracks me up. Your mendiants look fabulous. I’ll take either version, classic or not. When I lived in an apartment, it faced south and west, meaning it was hot as Hades all summer long. I hear ya on not wanting to turn on the oven (since it feels like living in an oven already). I hope you do post a tutorial on tempering chocolate – I’d love that!

    • 10
      Kim Beaulieu says:

      Ha, it’s the most internet friendly version of my nicknames. We have twisted senses of humour here.

      We bought my dad’s house after he passed. I loved the man but he was a cheapskate, he put in an a/c unit that’s too small for the house. It drives me nuts. Hoping we can upgrade next year.

  6. 11

    I have a special place in my heart for all things French. I love this little round up. And these little chocolates. I would not turn them down.

    • 12
      Kim Beaulieu says:

      Me too. My mom and dad both lived in Quebec for eons, and I grew up visiting there a few times a year. So I have a soft spot for French food. And chocolate.

  7. 13

    I love the sprinkles! Had the pleasure of delicious menidants at Christmastime, nice to know they’re easy to do at home!

    • 14
      Kim Beaulieu says:

      They are super easy to do at home. I can’t wait to make more at Christmas. They would make great gifts for the holidays.

  8. 15

    oooh I’ve never heard of Mendiant but they sound utterly amazing!!

    • 16
      Kim Beaulieu says:

      They are SO good. Just polishing off the last of them tonight. I really should blog about vegetables more.

  9. 17

    I don’t think these would last all that long in my house either, Kim… probably because I’d gobble them all up before the husband got home. :) Love the non-traditional version with the coloured sprinkles, though the traditional version is quite pretty in its own way.

    • 18
      Kim Beaulieu says:

      I was trying to eat them before they even cooled. So yummy. I see pistachios ones in my future.

  10. 19

    These little honeys are new to me. Where have I been all my life? I like both varieties and that is the key word—-variety.

    • 20
      Kim Beaulieu says:

      They remind me of bark but in disc form. So easy to make and way too easy to pop in your mouth. Love them.

  11. 21

    These are great Kim! Little baby chocolate barks and I say just keep them in the fridge and forget about tempering.

    • 22
      Kim Beaulieu says:

      That’s exactly what I thought when I made them. They are just like bark but disc form instead of a flat sheet. They are so cute. I have 10,087 ideas for Christmas now. Ha.

  12. 23

    Holiday party food group?! That’s so exciting–I can’t believe I hadn’t heard of it before! I’d LOVE to have something like that in my life right about now =) just like I’d love to have these mendiants. Good thing they’re such a delicious cinch to make!

  13. 24

    These look SO fun! I love the sprinkles but the almonds are so “ME”! When I have a sweet tooth tonight, I’m making these.

  14. 25

    KIM! You are a lifesaver! I am always looking for quick, easy, impressive treats to bring to friend’s houses for an after-dinner sweet nibble. I feel like I always rush last minute to try to make something and end up bringing wine or beer. Next time, I will for sure have to bring a batch of mendiants!

  15. 26

    Yum! These look like fun little treats :)

  16. 27

    Nobody needs to turn the oven on when it’s this hot outside. Love these cute little chocolates!

  17. 28

    these are definitely so perfect for my afternoon treat when my chocolate cravings hit… love how you can change up the recipe to flavour them however you’d like.. yum!

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