Mendiants are small chocolate discs topped with nuts and dried fruit — the whole batch takes under 45 minutes and uses 200g of chocolate plus whatever fruit and nuts you have on hand. They keep well, they look impressive, and the ingredient list is short enough that you probably don’t need a special shopping trip.
Before you start
The one thing that separates clean, snappy mendiants from dull, streaky ones is how you handle the chocolate temperature. Tempering sounds technical, but the home-baker version is straightforward: melt your chocolate slowly over a double boiler, pull it off the heat when it’s fully smooth, then stir it on the counter for a minute or two until it cools slightly before spooning onto the parchment. That brief cooling period encourages the cocoa butter to form stable crystals, which gives you a glossy finish and a firm snap when the disc breaks. The second thing that matters is speed — once you spoon a disc, you have maybe 60–90 seconds before the surface starts to set, so have all your toppings measured and within arm’s reach before you melt a single gram of chocolate. Skipping that prep is the most common reason toppings don’t stick.
About the ingredients
- Dark chocolate (200g, 70% cocoa): A good-quality bar works better than chocolate chips here — chips contain stabilisers that resist melting smoothly. If 70% is too bitter for your taste, anything between 60–75% is fine. Milk chocolate works too but sets softer at room temperature.
- Pistachios: Pre-shelled roasted pistachios from the snack aisle are a perfectly acceptable swap for the fancier kind. Avoid salted ones unless you’re intentionally going for a sweet-salty disc.
- Dried apricots: Any soft dried fruit works here — dried mango, dates, or figs all cut and press into the chocolate just as well. Avoid anything too wet or sticky, like glacé cherries straight from the jar, since excess syrup can cause the chocolate to seize if it drips in during prep.
- Dried cranberries: Raisins, dried blueberries, or chopped dried cherries are direct swaps. The main job is colour contrast and a bit of chew, so use what’s in the pantry.
- Almonds: Cashews, pecans, or walnut halves all work. Larger nuts should be halved so they sit flat and don’t tip off the disc as it sets.
Common problems and fixes
- Chocolate seizes into a grainy paste: This happens when even a small drop of water gets into the bowl. Make sure your bowl, spoon, and work surface are completely dry before you start. If it does seize, stir in a teaspoon of neutral oil — it won’t restore a perfect temper, but it will make the chocolate workable again for rustic discs.
- Discs are uneven in size: Use a tablespoon measure rather than eyeballing it, and tap the baking sheet firmly on the counter once after spooning all the discs — this flattens them into more consistent rounds without any extra effort.
- Toppings slide off after setting: The chocolate was probably too cool when you added them. The surface should still look wet and shiny when you press the toppings in. If your kitchen is cold and the chocolate is setting faster than expected, work in smaller batches — spoon three or four discs at a time rather than the whole sheet.
- White bloom appears after setting: A white or grey film means the chocolate cooled too quickly or wasn’t stirred enough before spooning. Room-temperature setting (rather than the fridge) reduces bloom significantly. The fridge is faster but more likely to cause this, especially in a humid environment.
- Discs stick to the parchment: Fully set chocolate should release cleanly. If it’s sticking, the discs aren’t set all the way through yet — give them another 10 minutes at room temperature. Peeling too early is the usual culprit, not the parchment itself. Skip the cooling rack transfer step until they’re completely firm — not worth the risk of cracking a disc that’s still soft in the middle.
Mendiants (Chocolate Discs with Fruits and Nuts)
Equipment
- 1 Double boiler or heat-safe bowl and saucepan
- 1 Baking sheet
- 1 Parchment Paper
- 1 Spoon
- 1 Cooling Rack
Ingredients
- 200 grams Dark chocolate Preferably 70% cocoa for a rich taste
- 30 grams Whole almonds Roasted and unsalted
- 30 grams Pistachios Shelled and roasted
- 30 grams Dried apricots Finely chopped
- 30 grams Dried cranberries
Instructions
- Prepare your workspace by lining a baking sheet with parchment paper and gathering all ingredients for easy assembly.
- Melt the dark chocolate using a double boiler or by placing a heat-safe bowl over a saucepan with simmering water. Stir gently until smooth, ensuring no water touches the chocolate.
- Using a spoon, drop tablespoons of melted chocolate onto the parchment paper, forming small, round discs.
- Quickly, before the chocolate sets, adorn each disc with almonds, pistachios, a piece of chopped dried apricot, and a couple of dried cranberries. Press them gently into the chocolate.
- Allow the mendiants to cool and harden at room temperature for about 15 minutes, or place them in the refrigerator for quicker setting.
- Once set, carefully transfer the mendiants to a cooling rack or serving platter.
Notes
Nutrition
Frequently asked questions
Can I use milk or white chocolate instead of dark?
Yes — both work, though they behave slightly differently. Milk and white chocolate have lower melting points and set softer, so they benefit from a few extra minutes in the fridge to firm up fully before you handle them.
Do I really need to temper the chocolate, or can I skip it?
You can skip formal tempering and still get decent results if you melt the chocolate gently and let it cool briefly before spooning. The discs may not have a perfectly glossy finish, but they’ll taste the same and still hold together fine for eating at home.
How long do mendiants keep, and what’s the best way to store them?
Stored in an airtight container at room temperature, away from direct light, they keep well for up to two weeks. Avoid the fridge for long-term storage — repeated temperature changes cause condensation on the surface and dull the chocolate.
Can I make these ahead as gifts?
Yes, and they’re one of the better homemade gifts precisely because they hold up well. Layer them between sheets of parchment paper in a tin or box so the toppings don’t scrape against each other.
My chocolate keeps hardening in the bowl before I finish spooning. What should I do?
Set the bowl back over the warm (not simmering) water for 20–30 seconds and stir — that’s usually enough to loosen it without overheating. Working in a warm kitchen, or pre-warming your baking sheet slightly, also buys you more time between spooning and setting.
What to bake next
- French chocolate truffles
- French brown butter chocolate tart
- dark chocolate orange shortbread
- pistachio honey baklava cheesecake