Ingredients with Measurements:
- 8 oz white chocolate, chopped
- 1/2 cup shelled pistachios, chopped
- 1/4 cup dried cranberries
- 1/4 cup golden raisins
- 1/4 cup chopped candied ginger
Special equipment needed:
- Parchment paper
- Baking sheet
Step-by-step instructions:
1. Line a baking sheet with parchment paper.
2. Melt the white chocolate in a double boiler or in the microwave, stirring every 30 seconds until smooth.
3. Drop spoonfuls of the melted chocolate onto the parchment paper, making circles about 2 inches in diameter.
4. Sprinkle the chopped pistachios, dried cranberries, golden raisins, and candied ginger over the chocolate circles.
5. Let the chocolate cool and harden completely.
6. Once the chocolate is hardened, gently remove the mendiant from the parchment paper and serve.
Time:
Preparation time: 15 minutes
Cooking time: 5 minutes
Temperature:
Room temperature
Serving size:
Makes about 12 mendiant
Nutritional information:
Calories: 200
Fat: 12g
Saturated Fat: 6g
Cholesterol: 5mg
Sodium: 25mg
Carbohydrates: 22g
Fiber: 2g
Sugar: 18g
Protein: 3g
Substitutions for ingredients:
- White chocolate can be substituted with dark chocolate or milk chocolate.
- Pistachios can be substituted with almonds or hazelnuts.
- Dried cranberries can be substituted with dried cherries or blueberries.
- Golden raisins can be substituted with regular raisins or dried apricots.
- Candied ginger can be substituted with candied orange peel or candied lemon peel.
Variations:
- Add a pinch of sea salt to the melted chocolate for a sweet and salty flavor.
- Use different toppings such as chopped dried figs, chopped dried apricots, or chopped toasted coconut.
- Drizzle melted dark chocolate over the top of the mendiant for a decorative touch.
Tips and tricks:
- Make sure the parchment paper is completely flat on the baking sheet to prevent the chocolate from spreading unevenly.
- Use a small cookie scoop to drop the chocolate onto the parchment paper for even circles.
- Let the chocolate cool and harden completely before removing from the parchment paper to prevent the mendiant from breaking.
Storage instructions:
Store the mendiant in an airtight container at room temperature for up to 1 week.
Reheating instructions:
Do not reheat the mendiant as it may cause the chocolate to melt and lose its shape.
Presentation ideas:
Arrange the mendiant on a decorative platter or in a gift box for a beautiful presentation.
Garnishes:
Sprinkle a little bit of edible gold dust over the top of the mendiant for a festive touch.
Pairings:
Serve the mendiant with a glass of champagne or a cup of hot cocoa.
Suggested side dishes:
Serve the mendiant with fresh fruit such as strawberries or raspberries.
Troubleshooting advice:
If the chocolate is too thick, add a teaspoon of vegetable oil to thin it out.
Food safety advice:
Make sure to wash your hands and all utensils before handling the ingredients to prevent contamination.
Food history:
Mendiant is a traditional French confection made with chocolate and nuts. The name "mendiant" comes from the French word for beggar, as the nuts and fruits on top of the chocolate are said to resemble the colors of the robes worn by the four orders of mendicant friars.
Flavor profiles:
The white chocolate is sweet and creamy, while the pistachios add a nutty flavor and crunch. The dried cranberries and golden raisins add a chewy texture and a sweet-tart flavor, while the candied ginger adds a spicy kick.
Serving suggestions:
Serve the mendiant as a dessert or as a sweet snack. It also makes a great gift for friends and family.
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Region: French