There are chocolates and there are chocolates. Not all are created equally. One of my favorites for making these easy Mendiants is a French brand, Valrhona.It is fitting to use this brand as Mendiants are a French confection. You can, of course, use any good quality, bittersweet chocolate. Mendiants are so easy to make and very beautiful in their simplicity. Studded with orange peel, pistachios, sea salt, almonds, candied ginger, coconut shreds and edible gold flakes these would make a lovely, sweet Valentines gift. Oui? Oui, oui it’s as easy-as-this.
I use a double boiler pan to melt the chocolate, but you can just place in a metal bowl over a pan of simmering water if you don’t have one. Gather all your add-ins while chocolate is melting in little bowls so you can work quickly while chocolate is still warm and melted.
I drew around a small glass creating circles on a sheet of parchment paper to help me make the mendiants all about the same size. I added a dollop of melted chocolate to each circle, then spread it out with the back of a spoon and sprinkled toppings, working with one circle at a time, slightly pressing ingredients down into the still melted chocolate.
All you do is let the chocolate cool and harden. It really is as easy-as-this.
Oui, Oui Dark Chocolate Mendiants
Ingredients: (you can use all or just some of these when making your own Mendiants. I varied ingredients so they were all a little different. You can also just use whatever you have on hand…pecans, walnuts, any candied fruit, etc.)
- 16 ounces good quality bittersweet chocolate, chopped
- 1/4 cup sliced almonds
- 1/4 cup candied or dried orange peels
- 1/4 cup pistachios, chopped
- 1 tablespoon edible gold flakes, hearts, or any edible gold cake decorations
- 1/4 cup candied ginger, chopped
- 1/4 cup golden raisins
- 2 tablespoons sea salt flakes, such as Maldon
- 1/4 cup toasted coconut flakes or shreds
- In the top of a double boiler melt the chocolate over simmering water. Stir every so often. You can also melt the chocolate in a bowl set over a pan of simmering water if you do not have a double boiler pan. Make sure all your pans and spoons are clean and dry with no moisture so the chocolate will not “seize”.
- While chocolate is melting, gather all your add-ins…nuts, fruit, etc.
- Line a baking sheet with parchment paper. Using a glass about 3 inches in diameter turned upside down, draw 15 circles over the paper with a pencil. These will be your “guide” for making mendiants round and approximately the same size. It’s okay if they are not perfect.
- When chocolate is totally melted, using a spoon, add a dollop to each circle. Spread out to the edges of your “circles” on the parchment creating chocolate disks about 1/4 inch thick, more or less. While chocolate disks are still soft, stud each with a variety of ingredients. Gently press ingredients down into the chocolate so they are embedded somewhat into the surface.
- Leave finished mendiants on sheet of parchment to cool and harden completely. Serve immediately or store in a lidded container in the refrigerator for later.
- To give as a gift put a few in a small candy bag or box. These make great easy-to-make at home edible tokens of affection.
I first made these for a magazine article I was working on a few years ago. Since I have made them a few times as they are so beautiful and delicious and are always a welcome gift.
Teresa Blackburn. teresablackburnfoodstyling.com
14 thoughts on “Oui, Oui Dark Chocolate Mendiants E.A.T. 36”
Love this Teresa, how are you??? I was just thinking about you at the weekend and telling my husband about the lovely weekend I spent with you and Nancy in Nashville! By the way I work for Valrhona so if You ever need samples just let me know!
Take care, Diane
Sent from my iPhone
How wonderful to hear from you Diane! I follow you somewhat and your adorable baby and husband on social media and you always look so happy. I am really well and still doing my thing. The three of us did have a fun time didn’t we? Thanks for the offer of samples…anytime you have any you want to pass on I’ll use in a blog post…wonderful chocolate. Big kiss and hug. T
Simplicity is divine! Lovely treat Teresa. Joyeuse St-Valentin.💕
Dr. Johanne Lamarche 630 Spruce Lane Berwyn, PA 19312-1457 610-220-2086
To you as well Johanne…thanks so much as always for stopping by. T
Looks delicious and easy to make!
How brilliant! Can’t wait to try this recipe!
Many thanks for stopping by Food on Fifth. I’ll drop by your blog site in a few. It is always great to have new blogging buddies. T
Absolutely! It is always nice to find new great blogger as you!
They do look easy to make. I know how to prep chocolate. However, I don’t think I could keep in the lines! Or circles! They are very beautiful. I love what you topped the chocolates with.
Thanks so much. Mimi, it is really not important to keep inside the lines…they are delicious and beautiful even when a bit askew. Best to you. T
I have tried this chocolate mendiants that’s supper delicious and looks so beautiful.
Thanks for your kind words. They are so easy I often wonder why I don’t make then more often. They are dreamy delicious.
But what is the meaning of Oui? I guise Yes! Am I right? Whatsoever, you have presented a beautiful dish. Thank you for sharing.
Yes, yes, oui, oui in French…these are traditionally French chocolates…