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Hungry Girl Por Vida

Chocolate Mendiants

March 30, 2012 by Leave a Comment

Tempering chocolate is one of those things that freaks me out.

Not the kind of freak-me-out that spiders induce–you know, the screaming, running, jumping kind–but rather, the kind that looms large on the horizon. The kind that chips aways at my brain, promising disaster, wasted pounds of ingredients, time, and mountains of frustration. The kind that I have always wanted to attempt, but always approached with such trepidation and nerves, that I have avoided it for years now.

The other day, I decided to go for it. It’s one of my goals of the year that I can now check off my list. Not that my list is long and/or difficult, but it feels like an accomplishment nonetheless. Tempering the chocolate gives the finished candies stability, an even, satiny appearance, and delightful snap when broken. I found an approachable technique on Martha Stewart’s website that worked really well for me. Instead of using the microwave–mine is in  an awkward area of my kitchen–I used the double boiler method. The heating pad trick is genius and instantly set my mind at ease, knowing there would be some insurance for keeping my painstaking efforts at temperature. Majorly big sigh.

These little gems are simplistic in composition. A disk of chocolate studded with fruits and nuts. Mendiants are a French confection, generally found around Christmas, but with Easter around the corner, I thought these would make a wonderful, adult-like treat in lieu of (or addition to!) chocolate eggs and bunnies.

Chocolate Mendiants

Technique found on Martha Stewart

Since the ingredient list here is simple, I would encourage using your favorite chocolate for these, as well as quality ingredients for nestling. You could certainly make these without tempering the chocolate, though you may find that you need to refrigerate to keep the candies hard. 

1 pound good quality chocolate–I used Callebaut

assorted nuts, fruits, salt for topping–I used blanched/toasted almonds, toasted hazelnuts, toasted coconut, candied orange peel (recipe here), and smoked sea salt

Cover a heating pad in a clean dish towel and set pad to lowest setting. Using a sharp knife, shave the chocolate. Prepare two baking sheets with parchment or silicone liners.

In a heatproof glass bowl set over a pan of simmering water, melt 2/3 of the chocolate while stirring, until the chocolate registers 120F on an instant read thermometer.

Remove from heat and stir in remaining chocolate–I did this gradually–stirring, moving the mixture up the sides of the bowl and back down into the mixture until the temperature reads between 86-89F. To test the chocolate, drizzle a small amount onto a stainless steal surface–the chocolate should harden into a matte finish in about 5 minutes. Place the bowl on the heating pad and working quickly spoon level tablespoons full of chocolate onto lined baking sheets. Allow the chocolate to begin to set before studding with desired fruits, nuts, etc. Once completely set, chocolates can be stored in an airtight container for up to 1 month.

More from my site

  • White Chocolate Orange Hazelnut BarkWhite Chocolate Orange Hazelnut Bark
  • Super Easy Coconut & Walnut FudgeSuper Easy Coconut & Walnut Fudge
  • Almond Cake with Macerated StrawberriesAlmond Cake with Macerated Strawberries
  • Ice Cream Pie with 3-Ingredient Fudge and HoneycombIce Cream Pie with 3-Ingredient Fudge and Honeycomb
  • Toasted Coconut Creamsicle SmoothieToasted Coconut Creamsicle Smoothie
  • Chocolate Pear BuckleChocolate Pear Buckle

Filed Under: candy Tagged With: almond, candy, chocolate, coconut, hazelnut, mendiant, orange, smoked salt, tempering

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Reader Interactions

Comments

  1. Megan

    March 30, 2012 at 5:05 am

    Lovely! I’d wear these on a necklace if they were medallians and not mendiants, of course. They’re the prettiest. And high five! Tempering is still looming over me, but with your success I feel like I might be able to do it!

    Reply
    • cindy

      March 30, 2012 at 5:38 am

      yes! these would make pretty and tasty jewels…candy necklace! You could totally temper, I know it.

      Reply
  2. Jenna

    March 30, 2012 at 9:20 am

    I felt a similar sense of trepidation the first time I made a scratch carrot cake. I’m not an absolutely fearless cook, but I love to bake from scratch. However, carrot cake from scratch just seemed like so much work! And now I don’t think I can ever make boxed cake of any kind again.

    Reply
    • cindy

      March 30, 2012 at 10:19 am

      From scratch cake can be scary for sure! But, once you get there, there’s no going back ๐Ÿ™‚

      Reply
  3. NicoleD

    March 31, 2012 at 1:32 pm

    Cindy! These were crazy delicious! I loved the toppings and the smoked sea salt is an especially nice touch. Marc really enjoyed, too, so I guess I’ll have to learn to temper, too ๐Ÿ™‚

    Reply
    • cindy

      April 1, 2012 at 6:19 am

      nice! thanks! and I have faith that you’ll conquer tempering too!

      Reply
  4. Tiffanie

    April 1, 2012 at 10:14 pm

    ….store for one month……hahahahahaha! These would last one DAY in our house! ๐Ÿ˜‰

    Reply
    • cindy

      April 2, 2012 at 3:30 am

      haha, nice!

      Reply
  5. Mel Gregg

    April 9, 2012 at 11:28 am

    ๐Ÿ˜ฎ these are so cute, like baby florentines! Brings back memories of my florentine fiasco of Christmas, but these look a bit less daunting so maybe I will give them a try, although I have never attempted tempering chocolate before, so fingers crossed!:)

    Reply
    • cindy

      April 9, 2012 at 12:47 pm

      I’ve never made florentines before…but with these, even if you don’t get the chocolate tempered just so, you can stick them in the fridge to harden and keep ๐Ÿ™‚ good luck!

      Reply

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