Chocolate mendiants
Mendiants are made with a thin layer of chocolate, stuck with toasted nuts, dried and candied fruit.
51 K 4.8/5 (4 reviews)
1 hour 2 min.
Easy
10 pieces
8 IngredientsLast modified on: May 27th 2020
For 10 pieces, you will need:
- 1
15 ml candied grapefruit peel - 2
10 raisins - 3
10 whole almonds - 4
5 walnut kernels - 5
10 hazelnuts - 6
10 pistachios - 7
10 pine nuts - 8
62.5 ml dark chocolate
Change measures:
Times for this recipe
Preparation: 30 min.
Cooking: 35 min.
All in all: 1 hour 2 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 3 min.
Preheat the oven to 300°F (150°C).
Chop 15 ml candied grapefruit peel into small dice.
Separate 10 raisins (they often come stuck together).
Chop 15 ml candied grapefruit peel into small dice.
Separate 10 raisins (they often come stuck together).
Stage 2 - 15 min.
Lay a sheet of cooking parchment on a baking sheet and spread out 10 whole almonds, 5 walnut kernels, and 10 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 10 pistachios and 10 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 62.5 ml 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.
Keeping: Several days in a sealed container.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 10 RDI=5 % | 110 RDI=10 % | 50 RDI=7 % | 610 RDI=30 % | 2,560 RDI: 30 % |
| Per 100 g | 10 RDI=5 % | 100 RDI=10 % | 40 RDI=7 % | 550 RDI=30 % | 2,320 RDI: 30 % |
| Per piece | 1 RDI=1 % | 10 RDI=1 % | 4 RDI=1 % | 60 RDI=3 % | 260 RDI: 3 % |
How much will it cost?
- For 10 pieces : 1.35 €
- Per piece : 0.15 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Dark chocolate
Like these other recipes: Italian hot chocolate , Chocolate madeleines, Paris flan filling, Chocolate sauce, How to make chocolate chips, ... See them all 36
Candied grapefruit peel
You can get more informations, or check-out other recipes which use it, for example: Grapefruit moelleux, Chocolate thins with toasted nuts, Calissons, Chocolate orangettes for Erika, Brioche royale, ... See them all 6
Whole almonds
Like these other recipes: Crusty pistachio, almond and apricot flan, Nougat, Carrot-top pesto, Tomato pesto, Moist cereal bars, ... See them all 23
Pine nuts
Like these other recipes: Mint and pea pesto, Spinach and ricotta ravioli, Purple Pesto, Greek-style stuffed courgettes, Sorrel pesto, ... See them all 9
Other recipes you may also like
Hamburger buns
This recipe shows you how to make hamburger buns that are almost brioche style without being sweet.April 11th 2020176 K4 3 hours 60 min.
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...April 3rd 20201.70 M 304.0 7 days 15 min.
New leavened bread
This new recipe for leavened bread is simple and delicious, but needs rather long resting times. If you'd like more more information about making your own bread, look at this dedicated page.December 30th 2019911 K 34.3 7 hours
How to make chocolate chips
These chocolate chips, very fine, are perfect for decorating a dessert, but they can also be incorporated in a preparation like mint ice-cream for example.February 21th 2011277 K3.8 5 min.
Panna cotta
Panna cotta is an Italian dessert which means "cooked cream". It's a set vanilla cream, similar to blancmange, which is frequently served with other things like fruit coulis (fruit purée), caramel etc.. Here is the basic panna cotta recipe.February 21th 2011352 K4.3 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-04-20)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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 e-mail address 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.