Chocolate mendiants
Mendiants are made with a thin layer of chocolate, stuck with toasted nuts, dried and candied fruit.
8,3425/5 for 3 ratings
Grade this recipe: Last modified on: May 27th 2020
For 20 pieces, you will need:
- 0
30 g Candied grapefruit peel - 1
20 raisins - 2
20 whole almonds - 3
10 walnut kernels - 4
20 hazelnuts - 5
20 pistachios - 6
20 pine nuts - 7
100 g dark chocolate - Total weight: 220 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 27 min. | 35 min. | 1 hour 2 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Keeping:
Several days in a sealed container.Step by step recipe
Stage 1 - 3 min.
Preheat the oven to 300°F (150°C).
Chop 30 g Candied grapefruit peel into small dice.
Separate 20 raisins (they often come stuck together).
Chop 30 g Candied grapefruit peel into small dice.
Separate 20 raisins (they often come stuck together).
Stage 2 - 15 min.
Lay a sheet of cooking parchment on a baking sheet and spread out 20 whole almonds, 10 walnut kernels, and 20 hazelnuts.
Toast the nuts in the oven for 15 minutes.
Toast the nuts in the oven for 15 minutes.
Stage 3 - 4 min.
After this time, take the nuts out of the oven. Tip the almonds and walnuts off the baking sheet and (if necessary) rub the hazelnuts in tea towel to remove the skins.
Leave to cool.
Leave to cool.
Stage 4 - 10 min.
Reuse the same paper and baking sheet to toast 20 pistachios and 20 pine nuts in the oven for 10 minutes. Being smaller, they will not take as long.
Leave to cool.
Leave to cool.
Stage 5 - 10 min.
Melt 100 g dark chocolate over a bain-marie. The usual method is to put the chocolate in a bowl, but if you use a small bottle instead, this makes the next stage easier.
Stage 6
Check that the chocolate is fully melted.
Stage 7
For this recipe, I used a silicon mould with rectangular compartments, but you can use whatever you have to hand - the shape doesn't matter.
Stage 8
Pour a thin layer of chocolate into the moulds (now the bottle comes into its own).
Stage 9
Then arrange the fruit and nuts on top.
When everything is on, press down into the chocolate with your fingers.
When everything is on, press down into the chocolate with your fingers.
Stage 10 - 20 min.
My tip: work like a production line. Pour all the chocolate first, then add the all almonds, next the raisins, etc.
This way, all your mediants will look the same.
This way, all your mediants will look the same.
Stage 11
Refrigerate for 2 hours to set the chocolate and make sure the fruit and nuts are stuck.
Stage 12
Take your mendiants out of their moulds gently, and leave to come back to room temperature before handing round or tucking in yourself.
Remarks
The French name means "mendicants", after the 4 types of fruit and nuts traditionally used in the Provençal thirteen Christmas desserts to represent the 4 mendicant religious orders: raisins for the Augustines, hazelnuts for the Carmelites, figs for the Franciscans and almonds for the Dominicans.
You can vary the topping depending on the fruit and nuts you have to hand, but do try to keep a mix of toasted nuts + dried fruit + candied fruit.
You can vary the topping depending on the fruit and nuts you have to hand, but do try to keep a mix of toasted nuts + dried fruit + candied fruit.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,185 Kcal or 4,961 Kj | 25 gr | 65 gr | 96 gr |
| 59 % | 10 % | 6 % | 15 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 538 Kcal or 2,252 Kj | 11 gr | 29 gr | 44 gr |
| 27 % | 4 % | 3 % | 7 % |
| Per piece | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 59 Kcal or 247 Kj | 1 gr | 3 gr | 5 gr |
| 3 % | <1 % | <1 % | 1 % |
How much will it cost?
- For 20 pieces : 2.69 €
- Per piece : 0.13 €
Note : These prices are only approximate.
Source
Home made.More recipes?
This recipe uses (among others) | Dark chocolate: You can get more informations, or check-out other recipes which use it, for example: Chocolate cream, Hot chocolate, Chocolate Chantilly , Little chocolate and hazelnut fondants, Chocolate mousse, ... All |
 | Candied grapefruit peel: You can get more informations, or check-out other recipes which use it, for example: Chocolate thins with toasted nuts, Calissons, Chocolate cream with a crunch, irish coffee mousse, Brioche royale, Grapefruit moelleux, ... All |
| Hazelnuts: You can check-out other recipes which use it, like for example: Little chocolate and hazelnut fondants, Brioche royale, Granola, ... All |
| Raisins: You can check-out other recipes which use it, like for example: Benoîton, Caramel semolina pudding with raisins, Frozen Nougat, 3-fruit brioche loaf, Chocolate cereal bars, ... All |
Other recipes you may also like
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".76,5964.2/5 for 19 ratings 1 hour 14 min.
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .88,3024/5 for 8 ratings 2 hours 30 min.
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.112,0155/5 for 1 ratings 49 min.
Chinois
"Chinese" - what a strange name for this cake! A kind of brioche, filled with confectioner's custard (crème pâtissière) which can be decorated with fondant icing.94,172 24.7/5 for 13 ratings 5 hours 29 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2021-01-24)
Note: We'll never share your email with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Post your comment or question