Mendiants

mendiants green plate 1-1 candied ginger-1

deutsche Version

Making mendiants is how I started this year´s Christmas season. These festive little French chocolate confections are traditionally prepared with dried fruit and nuts to symbolize the robe colors of the four mendicant monastic orders. Hazelnuts stand for the Augustins, almonds for the Carmelites, raisins for the Dominicans, and figs for the Franciscans. There are so many ways to make the mendiants look pretty, like precious amulets studded with sparkling gems in all colors: emerald green from pistachios, deep red from pomegranate, and the chunks of candied ginger even remind me of rough little uncut diamonds. I imagine them to be my little pre-Christmas charms, and with each bite, I´m allowed to make a wish. So be sure to make an extra batch – may all your wishes come true!

33 mendiants-1

Mendiants (makes approx. 35):
200 g dark chocolate, melted
a few almonds, cashews, pistachios, sliced dried apricots, cherries, pomegranate molasses and candied ginger chunks – or whatever fruit and nuts you prefer
ground cardamom

Melt chocolate (broken into small chunks) over a bain marie/double boiler. Place one teaspoon of chocolate onto a slice of parchment paper to create a small chocolate disk. Prepare small batches of 4-6 mendiants at a time. Decorate each chocolate disk with fruit and nuts/almonds as you like. Leave to cool for 15-20 minutes at room temperature. Sprinkle with gound cardamom when cooled.

Mendiants

Mit Mendiants habe ich die diesjährige Weihnachtssaison begonnen. Diese kleinen, feinen Süßigkeiten werden traditionell mit Haselnüssen, Mandeln, Rosinen und getrockneten Feigen dekoriert, symbolisch für die Kuttenfarben der vier Bettelorden Augustiner, Karmeliter, Dominikaner und Franziskaner. Es gibt so viele Möglichkeiten, die Mendiants hübsch aussehen zu lassen, wie kleine, edelsteinbesetze Amulette, die in allen Farben funkeln: Smaragdgrün und Granatrot, dazwischen Stücke von kandiertem Ingwer, grob und kantig wie ungeschliffene kleine Diamanten. Kleine vorweihnachtliche Talismane – jeder Bissen bringt ein bißchen Glück! Also ruhig ein paar mehr machen…

Mendiants (ca. 35):
200 g dunkle Schokolade
ein paar Mandeln, Cashewkerne, Pistazien, Streifen getrocknete Aprikosen, Kirschen, Granatapfelkerne, Stückchen von kandiertem Ingwer
gemahlener Kardamom

In Stücke gebrochene Schokolade überm Wasserbad schmelzen. Einen Teelöffel Schokolade pro Mendiant auf ein Backpapier gießen, immer etwa 6 auf einmal. Mit Früchten und Nüssen dekorieren. 15-20 Minuten abkühlen lassen. Dann mit etwas Kardamom bestreuen.

20 thoughts on “Mendiants

  1. Love the colors in these — the pistachios and fruit really do look like little jewels. My co-workers and I are doing is doing a “happiness advent calendar” at work so we are rotating days where we bring in small (often edible) gifts for each other. I think these will be part of my contribution!

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    1. Love the story/symbol, too. But I could´t find out where exactly the link is between luxurious ingredients like chocolate/nuts/fruit and mendicants. If you have an idea, let me know!

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  2. Tes mendiants ont l’air succulents ! Je ne manquerai pas de faire un vœux quand je mangerais la prochaine fois ! La présentation est ravissant ! Bon weekend Sabine🙂

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