Chocolate macaron Easter mendiants, simply chocolate disks coated in nuts and dried fruits. An easy and perfect decoration for chocolate cakes, macarons or easter bakes.
This recipe was originally published on 6 April 2012 but the text and photos have been updated with a new printable recipe card.
If any of you have walked around the inviting chocolate shops and patisseries around Paris, you may have spotted some French Chocolate Mendiants. They’re delicious disks of chocolate covered in colourful dried fruits and nuts.
Read on for the story behind them but in the meantime, I think they make perfect hats to top macarons, cupcakes, cookies – or any of your favourite sweet treats for some fun. In this case, add a few mini Easter eggs and you have the perfect Easter Bonnet!
What are French Mendiants?
Mendiant means ‘beggar’ in French. Mendiants are popular confiserie in France: simple disks of chocolate (dark, milk or white) with at least four kinds of dried fruit and nuts.
Each represents the robe colours of four mendicant monastic orders from the Middle Ages.
Fascinating, n’est-ce pas?
Mendiants are great for serving as mini bites or mignardises with coffee after dinner but are normally seen for special occasions such as Christmas. But since we’re talking chocolate – let’s make them for Easter… or for any time of year!
Dried Fruits and Nuts the Colour of Mendiant Monks’ Robes
However, over time things have become totally out of hand: confectioners are adding orange peel, pistachio nuts, candied ginger and now I’ve added goji berries soaked in Kirsch (only because I forgot to buy some cranberries) and mini chocolate praline Easter eggs or even French chocolate fish!
This was used as decoration for this gluten free Lemon Easter Cake.
French Chocolate Mendiants Ideas for Toppings
Here I used dark chocolate and coarse praline chocolate, but mendiants can be made with plain, milk or white chocolate.
Use different nuts (I personally like to toast mine as it adds more depth of flavour) and dried fruits to add a contrast in textures and flavours.
I also added broken Mikado sticks (do you have these in America?) and homemade zig-zag sticks (just by melting chocolate and zig-zagging it on baking paper, then peeling off when set) for a nest and mini Easter eggs.
Easy to Peel Chocolate Off
As you can see, I’ve just used baking parchment to spoon the melted chocolate and – using the back of a spoon – form circles directly onto the sheet without any guide. There’s no need! They don’t need to be absolutely perfect: the spoon actually does make them into circles themselves.
Over time, however, I did eventually find a use for my silicone macaron mat (this links to my non-sponsored review), as I don’t need fancy gadgets to make homemade macarons (tips are all in my books). Using the macaron mat with it’s groovy circles, by spooning the chocolate into them, when I peel them off once set the chocolate is absolutely perfect.
Do I need to Temper Chocolate for Mendiants?
Normally, professional chocolatiers temper their chocolate to sell Mendiants. The reason being, they last so much longer and are prettier.
As I’m just making them at home with the idea of eating them quickly over the next few days, I honestly haven’t needed to. Melt the chocolate in a Bain-Marie (in a glass bowl over simmering water) and spoon out on to a baking sheet. As the chocolate takes a good 30 minutes to set, you have enough time to enjoy topping them.
As you can see, it’s not even a recipe: just melt good quality chocolate and plonk on the dried fruits and (toasted) nuts of your choice! Et voilà !
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Here I topped chocolate macarons with French chocolate mendiants for an Easter bonnet look.
You could do the same by decorating cupcakes, brownies, muffins, chocolate mousse, etc. with your own personal French chocolate mendiant touch, or just devour them on their own.
French Chocolate Mendiants (disks with fruit and nuts)
- 200 g (7oz) bittersweet chocolate (at least 64% cacao)
- handful each golden sultanas &/or raisins
- dried cranberries or goji berries
- toasted flaked almonds, almonds or pine nuts
- pistachio nuts
- candied orange peel (optional)
- Line a perfectly flat baking sheet with baking paper (or silicone mat - even better, a macaron mat will set them perfectly into round shapes).
- Break up the chocolate in a glass bowl and place over a pan of simmering water over a gentle heat (bain-marie) until the chocolate has melted.
- Using a spoon, pour the melted chocolate onto the baking paper, pressing each one down with the back of the spoon to make a circle (don't worry if they are a bit messy - it will set well later!)
- Gradually decorate with the fruit and nuts using different colours and textures for toppings. Don’t worry about the chocolate hardening; you will have enough time to enjoy dressing each disk before it hardens.
- Leave to cool for about 30 minutes. When set, remove each mendiant carefully from the sheet with your fingers or a palette knife.