Mendiants à la fleur de sel..et l’ atelier chocolat.
Mendiants are so quick to make and over the festive times coming soon, are a handy snack to serve with coffee. IN France the habit in a bar, mostly, not everywhere, is to serve a petit biscuit or chocolat along with the coffee. Towards the end of the year it changes to something special, like a petit meringue, or une truffe au chocolat. Why not a mendiant, topped with dried fruit and nuts of your choice?
Wikipedia says: “A mendiant is a traditional French confection composed of a chocolate disk studded with nuts and dried fruits representing the four mendicant or monastic orders of the Dominicans, Augustinians, Franciscans and Carmelites. Each of the nuts and dried fruits used refer to the color of monastic robes with tradition dictating raisins for the Dominicans, hazelnuts for the Augustins, dried figs for Franciscans and almonds for Carmelites. Usually found during Christmas, recipes for this confection have veered away from the traditional combination of nuts and fruits to other combinations incorporating seeds, fruit peels and other items.”
Larousse says: The mendiant order imposed poverty on the the mendiants(beggars) and they were dependent on donations for their upkeep. They were allowed to get some kind of income as long as they abstained from any benefits from the church.
..mendiants à la fleur de sel..
- Break 400 g dark chocolate in pieces. Add to a bowl(or top part of double boiler) on a pot of hot water.
- Temper the chocolate ( see below under Tempering chocolate).
- Keeping the chocolate at 32° C, drop spoonfuls of chocolate onto a baking sheet covered with bakewell paper. Sprinkle very sparsely with some fleur de sel and leave aside for about 10 minutes for the chocolate to settle.
- Use dried fruit and nuts of your choice and top by gently pressing it onto the mendiants. (I used dried strawberries, almonds, pistachio nuts, dried papaya strips and hazelnuts).
..my all favorite eating chocolate is dark Lindt chocolate à fleur de sel(left) and in the kitchen I use Lindt dark cooking chocolate 70% cacao and mix it with a cheaper Lindt cooking chocolate(ratio 3/4 – 1/4)..
1. Tempering chocolate:
Tempering chocolate gives you chocolate which is beautifully smooth with a gloss and is used when you are “decorating” with chocolate or florentines, or mendiants or making filled cups. When making truffles, it isn’t necessary, because truffles mostly get rolled in cacao afterwards.
- Using a thermometer, melt the chocolate until 50 – 55°C, while stirring all the while with a spatula.
- Remove from the heat and cool the chocolate to 28 – 29°C, stirring all the while.
- Reheat again to 30-32°C and remove from the heat, taking care, because it heats very quick. If it heats above this temperature, it will make white streaks and you will have to start from the beginning.
- Keep the temperature at 30 -32°C while working.
- The left over chocolate can be stored and at a later time tempered again and reused.
- The chocolate chips don’t give such a good result.
In the top photograph, the chocolate is tempered which shows the rich gloss and smoothness. The bottom photograph clearly shows the white, dull and milky appearance of untempered chocolate.
..untempered chocolate, simply melted..
Whip some cream and serve it in the little cup along with a strawberry or raspberry or a fruit mousse or light chocolate mousse. Place it with your main dessert on a dessert plate for some added interest. Or why not serve it with a late afternoon coffee as a “goutêr“? If it has a quaint rose pattern like in the photo, it can be turned over and your guests break through the chocolate to get to the surprise filling.
2. Chocolate decoration.
- Use a home made cone – Place a piece of bakewell paper on a tray and draw your design on the paper. Fold a rectangle of bakewell paper into a cone, fill with melted chocolate and draw onto your design. Leave aside to cool completely of place in the fridge in warm weather. When the chocolate designs have settled, remove gently and store in an airtight container with bakewell paper between the chocolate decorations. Use of ice cream or whipped cream or serve on a hot chocolate topped with a thick layer of froth.
- Making chocolate moulds/cups – use the brush shown below and paint one layer of chocolate inside the moulds. Refrigerate and paint another. Continue until you have painted 3 coats. Remove gently and store in an airtight container.
..to make chocolate decorations, I use the home made paper cone(left, line 1), the little brown container is useless, for it sucks air and make spurts of chocolate as you can see (line 2), the spoons are very handy and make nice linework(3 & 4), the only drawback is that they don’t take too much chocolate at a time so your designs have to be small, but they are excellent in making swoops of chocolate on the dessert plate.
..This is a perfect brush to paint the cup moulds inside with chocolate…
..To end this short atelier chocolat(to know more you’ll have to come to my cooking classes), voici la Tour Eiffel, all in tempered chocolate…will I eat it? Definitely not today!..
I bought this cute little book in Paris called, Retour à Paris: les mêmes lieux photographiés d’un siècle à l’autre, by Daniél Quesney. So until next time I’m leaving you with this view of the Eiffel over the Seine, a 100 years apart. Isn’t it wonderful…how I would love to be able travel back to “La belle époque!”
..”voies George Pompidou, 16eme arrondissement. On quai du Pont du Jour, the Eiffel tower still carves out its slice of the sky, but the riverboat concertzs of old have have now given way to expressway automobile traffic”..
This entry was posted on 16/10/2013 by The view from Myfrenchkitchen. It was filed under chocolate, cookies, cooking, Dessert, food, France, french countryside, French lifestyle, French living, fruit, photography, snack and was tagged with . French lifestyle, chocolate, cooking, Dessert, food, France, French countryside, Lindt chocolate, myfrenchkitchen, photography, ronell van wyk, tempering chocolate.