Chocolate Mendiants are super easy to make for the holidays. Make traditional Mendiant, or non-traditional, or 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.
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.
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.
Too late to do it with this batch. We gobbled these bad boys up in a hurry. Chocolate never lasts long in this household.
More Holiday Treats:
Places to stalk Cravings of a Lunatic
Facebook ~ Twitter ~ Pinterest
Instagram ~ YouTube ~ Kiss My Smoke
Mendiant
Ingredients
- 12 ounces milk or dark chocolate
- ¼ cup raisins
- ¼ cup hazelnuts
- ¼ cup almonds
- ¼ 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!
Nutrition
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
Renee
So easy and oh so good! Yum Kim!
Kim Beaulieu
Thanks so much Renee. See you soon. xx
Liz
My family would opt for the sprinkles...they're all basically big kids!!! So fun to celebrate Bastille Day with my favorite lunatic 🙂
Kim Beaulieu
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.
Anita at Hungry Couple
I've actually never heard of these before but anything involving chocolate gets a quick stamp of approval from me. 🙂
Kim Beaulieu
Ha, I feel the same way. Chocolate is always a good thing.
John@Kitchen Riffs
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.
Kim Beaulieu
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.
Nancy @ gottagetbaked
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!
Kim Beaulieu
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.
Emily @ Life on Food
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.
Kim Beaulieu
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.
Sarah
I love the sprinkles! Had the pleasure of delicious menidants at Christmastime, nice to know they're easy to do at home!
Kim Beaulieu
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.
Kayle (The Cooking Actress)
oooh I've never heard of Mendiant but they sound utterly amazing!!
Kim Beaulieu
They are SO good. Just polishing off the last of them tonight. I really should blog about vegetables more.
Isabelle @ Crumb
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.
Kim Beaulieu
I was trying to eat them before they even cooled. So yummy. I see pistachios ones in my future.
Carol at Wild Goose Tea
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.
Kim Beaulieu
They remind me of bark but in disc form. So easy to make and way too easy to pop in your mouth. Love them.
Susan
These are great Kim! Little baby chocolate barks and I say just keep them in the fridge and forget about tempering.
Kim Beaulieu
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.
Ala
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!
Dionne Baldwin
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.
Kelly @ Kelly Bakes
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!
Ashley @ QLCC
Yum! These look like fun little treats 🙂
Jennie @themessybakerblog
Nobody needs to turn the oven on when it's this hot outside. Love these cute little chocolates!
Thalia @ butter and brioche
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!