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.
64 K 4.8/5 (4 reviews)
1 hour 2 min.
Easy
2.70 €
20 pieces
8 IngredientsLast modified on: May 27th 2020
For 20 pieces, you will need:
- 1
30 g candied grapefruit peel - 2
20 raisins - 3
20 whole almonds - 4
10 walnut kernels - 5
20 hazelnuts - 6
20 pistachios - 7
20 pine nuts - 8
100 g dark chocolate - Total weight: 220 grams
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 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.
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 | 30 RDI=8 % | 230 RDI=20 % | 100 RDI=10 % | 1,220 RDI=50 % | 5,110 RDI: 50 % |
| Per 100 g | 10 RDI=4 % | 100 RDI=7 % | 40 RDI=5 % | 550 RDI=20 % | 2,320 RDI: 20 % |
| Per piece | 1 RDI=0 % | 10 RDI=1 % | 4 RDI=1 % | 60 RDI=2 % | 260 RDI: 2 % |
How much will it cost?
- For 20 pieces : 2.70 €
- 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: Chocolate tart, Chocolate-verbena cream, Chocolate mug cake, Chocolate eclairs, Nanou's chocolate cake, ... See them all 38
Candied grapefruit peel
You can get more informations, or check-out other recipes which use it, for example: Chocolate cream with a crunch, irish coffee mousse, Grapefruit moelleux, Chocolate orangettes for Erika, Calissons, Brioche royale, ... See them all 6
Hazelnuts
Like these other recipes: How to peel hazelnuts, Little chocolate and hazelnut fondants, Brioche royale, Granola, ... See them all 4
Raisins
Like these other recipes: Pains briochés aux raisins, Soft apple cookies, Tyrolean apple crumble, Caramel semolina pudding with raisins, You should not add raisins to recipes dry , ... See them all 20
Other recipes you may also like
Brioche dough
It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site. September 16th 2020549 K 44.2 14 hours 30 min.
Koulibiak in pie dish
Koulibiak is a traditional russian recipe from, usually served in a flat puff pastry fish shape. Here is an easier version, in a pie dish. September 7th 2018388 K3.8 3 hours 20 min.
Like a Boursin with garlic and herbs
It is quite easy to make your own garlic and herb cream cheese, rather like the well-know Boursin. It's fresh, much better, of course, and delicious, especially with a piece of toast. June 12th 2011210 K3.9 35 min.
Nantes Tourton
The "tourton Nantais" is a sweet loaf from Nantes, somewhere between bread and brioche, but without egg and only a small amount of butter. September 12th 201896 K4.3 7 hours 35 min.
Turban of sole with langoustines
The turban is made from a rolled fillet of sole poached in fish stock. Each turban is then filled with sautéed langoustines and a tasty cream sauce, flavoured with langoustine stock. This dish takes quite a long time to make because of the langoustine stock, but you will really impress your guests. November 23th 2014115 K4.1 1 hour 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-18)
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.