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Glitzy Chocolate Mendiants

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Chocolates, Gifts | 18th December 2011 | By

 

Chocolate for Christmas gifts is of course a necessity. Last year I made ginger chocolates and orange sticks, but what to do this year? A while ago, Susan of A little bit of Heaven on a Plate very kindly sent me a couple of pots of edible gold dust / glitter and I was itching to use them. As soon as I saw White Chocolate Mendiants in Eric Lanlard’s Cox Cookies & Cake, I knew a variation of these would make their way into this year’s hampers. Although I set myself the task to learn chocolate tempering this year, I haven’t actually managed it. I thus continue to be hesitant about making chocolates; although bloom doesn’t really change the taste of chocolate it most certainly makes it look unappealing. Anyway, this is how I gave it a go.

 

 

  • Drew lots of circles about a couple of centimetres apart on a sheet of greaseproof paper using a pencil and plastic milk bottle top.
  • Turned this over so I could see the circles but had no worries about pencil poisoning!
  • Into separate bowls put some shelled unsalted pistachios, dried cranberries, dried mango pieces (cut into small strips), dried physalis, blanched almonds split in half, strips of candied orange and lemon peel.
  • Melted 150g white cook’s chocolate (Chocolate by Trish) slowly in a bowl suspended over a pan of hot but not yet simmering water.
  • Spooned teaspoonfuls of the chocolate into the circles spreading it out to fill the entire circle (made 30).
  • Working fast placed a cranberry, pistachio and a piece of mango or phsyalis on each chocolate circle before it set.
  • Dusted on some Disco Gold using a small paint brush.
  • As soon as set (didn’t take very long in my cold kitchen), peeled the mendiants off with a palette knife.
  • Melted 150g 38% milk cook’s chocolate (Chocolate by Trish) using the same method as above, but reserving about 30g which I added after the chocolate was melted. This was an attempt at the seed method of tempering, but without a thermometer it was a bit hit and miss.
  • Spooned the melted chocolate into the circles as before (made 30).
  • Topped these with cranberries, mango pieces and almonds and left to set.
  • Dusted with Disco Gold.
  • Melted 150g 72% dark cook’s chocolate (Green & Black’s) using the same method as the milk chocolate (made 32).
  • Topped with pieces of candied orange or lemon peel.
  • Dusted with Antique Gold.

 

These mendiants were a huge success and although I made them well over a week ago now, they still look good and my worries about the chocolate blooming has not materialised ….. yet!

Four bags of these have already disappeared into hampers and have now long departed this house.

I am submitting this to Bookmarked Recipes run by Jacqueline of Tinned Tomatoes and founded by Ruth of Ruth’s Kitchen Experiments.

Comments

  1. Leave a Reply

    Susan's blog
    18th December 2011

    Having been a very lucky recipient of a bag of these I can confirm the gorgeousness contained within, they look great, and taste delicious. Love them! Thanks x

  2. Leave a Reply

    The Caked Crusader
    18th December 2011

    These look great – I love these sort of small, nibbly things at this time of year – there’s always room for a choccy, even if you can’t manage a slice of cake!!

  3. Leave a Reply

    Chele
    18th December 2011

    A lovely addition to a Christmas hamper, and they look even better than the store bought ones.

  4. Leave a Reply

    Baking Addict
    18th December 2011

    What a brilliant idea! These look elegant and delicious. I love mini anything. Looks much better than my attempt at chocolate bark.

  5. Leave a Reply

    hungryhinny
    18th December 2011

    These look great, I don’t know why but I always think of mendiants as being very classy and a bit too grown up for me!

    I’m yet to master chocolate tempering, I have wasted hour faffing around with a chocolate thermometer to no avail – if you manage to crack the secret let me know!

  6. Leave a Reply

    Mariam Selge
    18th December 2011

    They look pretty! I’m going to have to try making them too!

  7. Leave a Reply

    Jo
    18th December 2011

    These are so pretty, the sparkly dust definitely adds the finishing touch. A lovely gift idea.

  8. Leave a Reply

    Karen S Booth
    18th December 2011

    I love mendiants and yours look frivolous, festive, fun and fabulously tasty! I also ADORE that edible glitter and find myself dousing all cakes and bakes with it right now!

  9. Leave a Reply

    cityhippyfarmgirl
    18th December 2011

    Choc it really sounds like you have conquered tempering. If they haven’t bloomed in a week, surely that means it’s tempered šŸ™‚
    Tempering still makes me nervous. I want to make some chocolatey things for Monkey Boy’s birthday but the bloom possibility still makes me nervous and I can’t bring myself to use compound chocolate.

    …and anything named disco gold as got to be a good thing!

  10. Leave a Reply

    Laura@howtocookgoodfood
    18th December 2011

    I too would love to find the time to learn and try out tempering. I fear this may never happen but in my dreams I would learn with my fave chocolatier William Curley!
    Anyhow, your beautiful chocs are something I would be over the moon to receive, a perfect home-made gift šŸ™‚ xx

  11. Leave a Reply

    thelittleloaf
    19th December 2011

    These look gorgeous and perfect for Christmas presents. I’ve never tried to temper chocolate – maybe I’m too obsessed with making cake and baking?! – but would love to learn how.

  12. Leave a Reply

    Hannah
    19th December 2011

    Beautiful! Look very swanky when all glitzed and bagged up, bet they all went down a treat!

  13. Leave a Reply

    Johanna GGG
    19th December 2011

    I love how the white ones look a bit like snowmen faces – great gifts – tempering or not!

  14. Leave a Reply

    Helen @ Fuss Free Flavours
    19th December 2011

    I am not sure that I would be able to give them away. They look lovely.

    I must get overe my fear of tempering and just read the William Curley book and get on with it!

  15. Leave a Reply

    C
    19th December 2011

    They look really pretty – I’ve made similar in the past and they’re so straightforward to do, but get such positive feedback from happy friends and family. A must-do!!!

  16. Leave a Reply

    Joanna @ Zeb Bakes
    20th December 2011

    Woo Hoo. Look at those, the tempering Goddess has smiled on you making those – what a lot of work went into those little beauties. Have a lovely Christmas Choclette šŸ™‚

  17. Leave a Reply

    Dom
    20th December 2011

    so pretty and so inspiring too, they just make the most adorable gifts in those little bags too… I think I might have to run my hand to doing something similar… or you could just send me some which would be a whole lot easier!

  18. Leave a Reply

    Mozart's Girl
    20th December 2011

    Beautiful! I always make some of these for my Dad at Christmas (even though he’s Jewish šŸ™‚ because they are so gorgeous & easy too! Yours look wonderful. I hope that you have an amazing Christmas & a lots of love, luck & happiness in 2012 xoxo Rachel

  19. Leave a Reply

    celia
    21st December 2011

    Magnificent! The gold dust is magical, and maybe you’ve nailed a new method of tempering that hasn’t been discovered yet! Have a wonderful Chrissie, Choc! šŸ™‚

  20. Leave a Reply

    wizardofwords
    21st December 2011

    Those mendiants look dreamy.

    The best ones I’ve ever had is in France at Puyricard Chocolatier. WOW! What a creation!

    If anyone loves chocolate and loves to travel, please do check out my chocolate travel blog. You’ll find it here: http://diversionswithdoreen.com/.

    Merry Christmas and thanks for sharing,
    Doreen Pendgracs

  21. Leave a Reply

    Choclette
    22nd December 2011

    Susan – you are most very welcome.

    CC – yes, it’s strange how chocolate I always seem to find room for a chocolate or two šŸ˜‰

    Chele – thank you, a complement indeed.

    Phil – excellent, thank you. Sometimes upmarket is just what is needed!

    Baking Addict – oh thank you. It always gives me a buzz when someone thinks something I’ve done is elegant. I seem to remember your bark looking really good.

    HH – and there was me thinking a thermometer might solve all my problems šŸ™

    Foodycat – these were the ones I was most proud of – have had feedback on some of the items, but not on these yet!

    Mariam – they’d go very nicely with a mug of hot chocolate, I’m sure šŸ™‚

    Jo – thank you. Glad you like the sparkles.

    Janice – thank you. The size of these is just about right I reckon.

    Jude – thank you for the elegant accolade, just love it when I get that šŸ˜‰

    Karen – now frivolous, there’s a new one – quite like that too! Haven’t used the glitter again, but am planning on some more hamper goods tomorrow, so it might make an outing again.

    MCB – thank you very much.

    Garden Teacakes – thank you for liking my wrapping – it’s rarely my strong point.

  22. Leave a Reply

    Choclette
    22nd December 2011

    CityHippy – not sure how I managed it, but they seem to be OK still!!! Now I thought you HAD mastered it. Good Luck. Disco Gold is a great name.

    Laura – thank you. I’m feeling very envious of William Curly being your favourite as I’ve never tried any of his. Perhaps we should have a food bloggers meet-up and tempering class sometime?

    Little Loaf – Thank you. Obsessed with baking sounds good to me! See above comment on tempering.

    Hannah – thank you very much. Still awaiting feedback on these.

    Johanna – so glad you pointed that out, next time I might try and do faces.

    Helen – oh you have the book? I’ve very much hoping I might get it for Christmas. You know I haven’t even tried one of these yet. Just waiting to see how many I need to give, but am sure I’ll be able to sneak one or two.

    C – have you got these on your blog? I’ll have to come and have a look.

    Vanessa – these are so worth making and not nearly as fiddly as I thought they might be.

    Anna – thank you.

    Joanna – thank you. You’re absolutely right, she was with me that day, but she’s a fickle thing and I suspect may not favour me next time.

    Hazel – thank you. It’s fun having some sparkly stuff to play with from time to time, especially at Christmas.

    Dom – Thank you, that’s a lovely complement. Wouldn’t want to spoil your creativity by sending you some though šŸ˜‰

    Mozart’s Girl – oh my dad’s Jewish too. What do you put on his I’m wondering? Thank you so much for your good wishes.

    Gloria – thank you.

    Celia – thank you. Suspect it was a one off though!

    Wizard – thank you. Well French chocolates are some of the most elegant – long way to go though.

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