Mendiants are a classic French Christmas treat and these are made with naturally pink, fruity and tangy Ruby chocolate – the fourth kind of chocolate newly discovered by Barry Callebaut! Perfect for children and adults too. I tested these out on work colleagues and they all really enjoyed them as well as being very surprised and impressed by this new kind of chocolate. It’s not as sweet as white chocolate and has a rather addictive tangy fruitiness. There’s info and links about Ruby chocolate below and how to get your hands on it. But mendiants can of course also be made with dark, milk, white or vegan non-dairy chocolate and are perfect for using up collections of nuts, dried fruits and seeds. One tester said the pistachio went particularly well with the Ruby chocolate. These also have macadamia nuts, walnuts, chopped dried apricot, dried cranberries and freeze-dried raspberries. Finally I threw on some not very French glitter strands to counterbalance the healthy sunflower seed. 🙂 There are links below to other Christmas yummies but these delicious festive treats are probably the easiest and fastest to put together, with kids too. Yay! Don’t you think these Ruby chocolate mendiants look kind of pretty and fun? Have a few…
Or if you prefer the more classic milk or dark ones…
Getting hold of Ruby chocolate
Mine was from le meilleur du chef here but apparently they don’t deliver to the States. Ruby chocolate doesn’t seem to be widely available yet. Here’s an article on Where to buy it & What it is which links to Ruby Chocolate Kit Kats if you want to try that. The Callebaut ruby chocolate drops should also be available on Amazon here. Otherwise go for trusty milk and dark chocolate mendiants…
My main mendiants recipe is here on a previous post if you want to see how to make them and get lots of different ideas for toppings. I use a macaron silicone mat which keeps my rounds nice and even but it also works fine on a silicone tray, plastic sheet or greaseproof paper. I used the mycryo cocoa butter tempering method as it’s quick and clean. If you prefer use your usual tempering method (here are a the spreading system and the ice bath system – use the same temperature curves as for milk chocolate). Or try not tempering and hardening then storing in the fridge.
To make 16-18 ruby chocolate mendiants (diametre 4cm/1.6in)
- 100g/3.5oz ruby chocolate (or other kind of chocolate)
- 1g/1/2 teaspoon mycryo cocoa butter
Follow the temperatures as for milk chocolate.
For the French pâtisserie look put each element in the same place and order so they’re identical.
Or arrange things in a more artistic and abstract way.
If you try (or have already tried) Ruby chocolate let me know what you think. I’m curious. At the moment it seems these mendiants are some of the best treats you can make with Ruby chocolate as it’s not recommended for cakes but more for chocolate work where the flavours and colour shine.
Christmas is coming!
This post is short – I have a slight tendon issue with my left wrist so trying to reduce typing. But can obviously still eat really well. Tee hee. Which is the main thing at Christmas. Hopefully off to experience a Catalan Christmas this year then Mum’s over so we’ll hop into France and test out some (possibly many) French cakes. Again, tee hee. Hope you’ll have a lovely time over the holidays too. Oh and here are some previous Christmas recipes in case you’re looking for inspiration or just want to look at food photos…
Click on the image to go directly to the recipe.
Actually if you like click here for my Christmas page with all the links to Xmas stuff and photos – have to save the ole’ wrist for eating with. 🙂
And will just offer you the usual virtual treat – a few little Ruby chocolate mendiants maybe?
Bidding you a fond farewell dear reader! Wishing you a really wonderful Christmas wherever you are and with whatever yumminess you’re baking or eating! 🙂 Have a good one! Lili x