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CHOCOLATE MENDIANTS - DECORATED CHOCOLATE DISCS

  • May 7
  • 3 min read





MY TAKE


A little indulgence, effortlessly elegant

There is something quietly luxurious about the simplicity of chocolate dressed with just a scattering of beautiful things. Mendiants are exactly that—small rounds of chocolate, each one adorned with a thoughtful arrangement of nuts and dried fruits. They feel both rustic and refined, the sort of treat that looks as though it came from a boutique chocolatier, yet is wonderfully easy to make at home.



HISTORY


Traditionally from France, mendiants are said to represent four monastic orders, with each topping symbolizing a robe: almonds, hazelnuts, raisins, and figs. Whether or not you follow tradition, the spirit remains the same—balance, beauty, and just a touch of indulgence.

They are perfect for gifting, for serving alongside coffee at the end of a meal, or simply for keeping tucked away for a quiet moment with a cup of tea.



RECIPES FOR MENDIANTS

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24 Mendiants Prep time: 10 minutes to melt chocolate Decoration time: Up to you!!


INGREDIENTS






Note: Toppings are purely optional, if you do not want to buy large quantities of these items a good quality mixed fruit and nut bag can work.


With regard to the Chocolate -


  • Good quality dark, milk, or white chocolate


    A selection of toppings such as:

    • Pistachios

    • Almonds

    • Hazelnuts

    • Walnuts

    • Dried cranberries or cherries

    • Dried Raspberries

    • Golden raisins

    • Candied orange peel

    • Dried Apricot

    • Edible Dried Flowers (rose buds/petals)

    • Shaved dried coconut

    • Flaked Sea Salt

    • Edible Gold Flakes


Important note on using pre-tempered chocolate:


  • For simple treats like mendiants, buying pre-tempered (or couverture) chocolate is often best—it saves time, removes the guesswork, and ensures consistent, professional-looking results every time. Chocolate Melts that are very reasonably priced are available in craft stores work very well the added bonus is they have lots of colours! For a higher end chocolate use "Couverture" chocolate or chocolate labeled - pre-tempered which is produced by many of the big names like Valhrona, Callebaut and Cote d'Azur.


  • Tempering chocolate is essential because it controls the formation of stable cocoa butter crystals, giving the finished chocolate a glossy shine, firm snap, and resistance to melting or developing a dull, streaky “bloom.” Without proper tempering, chocolate can look cloudy, feel soft, and lose that satisfying texture. You can temper your own chocolate but as it is a slightly tricky process, I recommend using pre-tempered chocolate in this case.


INSTRUCTIONS


  1. Gently melt the chocolate using a bain-marie or in short bursts in the microwave, stirring until smooth. *Do not overheat.

  2. Line a baking tray with parchment paper.

  3. Spoon small rounds of melted chocolate onto the tray, spreading slightly to form discs (2 to 2.5 inch diameter).

  4. While still warm, arrange your chosen toppings on each round.

  5. Leave to set at room temperature or place in the refrigerator until firm.


The beauty of mendiants lies in their imperfection—no two are ever quite the same. Try to think of them as tiny edible canvases. A soft green pistachio against dark chocolate, a jewel-like cranberry on white—each one can be composed with its own personality.


If you are making these for guests or as a gift, consider keeping to a gentle colour palette for a more curated look, or leaning into abundance for something more festive.


Store your mendiants in an airtight container in a cool place. They will keep beautifully for several days, making them ideal for preparing ahead. Serve with coffee, or alongside a simple dessert for an understated finish.


There is a quiet pleasure in making something so simple yet so visually striking. Mendiants remind us that elegance does not need to be complicated—sometimes it is just chocolate, thoughtfully adorned.



LET'S TALK


Please let me know how you fare with this recipe and if you have any suggestions to improve it? Send me your photos and your comments. I would love to hear about your favourite toppings!



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