Although mendiants are a Christmas tradition in France, these free-form chocolate rounds are so appealing and easy to prepare, they make delicious Valentine’s Day treats. Silver dollar size, the chocolates can be adorned with endless embellishments.
I like to top them with something salty-crunchy or fruit-like tart: roasted and salted pepitas, dried cherries, chopped Marcona almonds, thinly slivered dried pineapple or candied ginger. Candies can be prepared four days ahead and stored in the refrigerator.
Mendiants
Yield: About 20-25
INGREDIENTS
Parchment paper
6 ounces bittersweet chocolate, such as a portion of Trader Joe’s Belgian “Pound Plus” bar
Garnishes: Roasted and salted pepitas, dried cherries, chopped Marcona almonds, thinly-slivered, dried pineapple or candied ginger.
Optional: Flaky sea salt such as Maldon
DIRECTIONS
1. Turn rimmed baking sheet over and place a sheet of parchment paper on top.
2. Finely chop chocolate. Place water in bottom of double boiler, using just enough so the water doesn’t touch bottom of upper pan. Bring to a gentle simmer. Place chocolate in top of double boiler. Melt chocolate stirring very frequently. Chocolate should be just warm enough to melt, but not hot. Remove upper pan from double boiler (with the chocolate) and wipe bottom of pan to remove any water.
3. Spoon quarter-size mounds on parchment, leaving 2 inches between them. Using small offset spatula, spread outward in a circular motion to make silver-dollar size disks. Top with desired garnishes. If you like, sprinkle some with a little flaky sea salt. Chill until cold and set, 30-35 minutes.
Source: Adapted from Bon Appetit magazine
Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at CathyThomasCooks.com.