This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Chocolate mendiants
Mendiants are made with a thin layer of chocolate, stuck with toasted nuts, dried and candied fruit.
56 K 4.8/5 (4 reviews)
1 hour 2 min.
Easy
40 pieces
8 IngredientsLast modified on: May 27th 2020
For 40 pieces, you will need:
- 1
60 g candied grapefruit peel - 2
40 raisins - 3
40 whole almonds - 4
20 walnut kernels - 5
40 hazelnuts - 6
40 pistachios - 7
40 pine nuts - 8
200 g dark chocolate - Total weight: 440 grams
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 60 g candied grapefruit peel into small dice.
Separate 40 raisins (they often come stuck together).
Chop 60 g candied grapefruit peel into small dice.
Separate 40 raisins (they often come stuck together).
Stage 2 - 15 min.
Lay a sheet of cooking parchment on a baking sheet and spread out 40 whole almonds, 20 walnut kernels, and 40 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 40 pistachios and 40 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 200 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.
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 | 50 RDI=20 % | 450 RDI=40 % | 190 RDI=30 % | 2,440 RDI=120 % | 10,220 RDI: 120 % |
| 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 40 pieces : 5.40 €
- 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: Chestnut Fudge Cupcakes, Mint and chocolate cream, Chocolate eclairs, Chocolate muffins, Millefeuille, ... See them all 36
Candied grapefruit peel
You can get more informations, or check-out other recipes which use it, for example: Brioche royale, Chocolate orangettes for Erika, Chocolate cream with a crunch, irish coffee mousse, Chocolate thins with toasted nuts, Calissons, ... See them all 6
Raisins
Like these other recipes: Little apple turnovers with almonds and raisins, Chocolate cereal bars, Soft apple cookies, Caramel semolina pudding with raisins, Sweet pancake rolls from Brittany, ... See them all 20
Pistachios
Like these other recipes: Granola, Chocolate thins with toasted nuts, Frozen nougat, Crisp apricot and pistachio tart, Apricot and pistachio clafoutis, ... See them all 18
Other recipes you may also like
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.May 8th 2020343 K5 1 hour 15 min.
Breton galettes (pancakes)
Of uniquely Breton origin, this is a buckwheat pancake on which you cook an egg with ham and cheese before folding it over. Easy and quick to make, it's an ideal answer to the question "what are we going to eat this evening?".February 21th 2011224 K 23.9 20 min.
Oat shortbread biscuits
Little biscuits with home-made oat flour (made from rolled oat flakes).February 21th 2011288 K 15 2 hours 45 min.
Chocolate cream
A very simple recipe with a really chocolatey taste. Cream, milk and chocolate, mixed with egg-yolks and sugar, then cooked in the oven in a bain-marie, like for crème brulée.October 13th 2010271 K4.2 3 hours 6 min.
Foie gras fingers
An elegant canapé which consists of a crisp layer of shortcrust pastry topped with a layer of foie gras.December 21th 2011140 K4.6 2 hours 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-08-24)
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.