Mendiants Chocolate With Dried Fruit And Nuts Recipes

MENDIANTS (CHOCOLATE WITH DRIED FRUIT AND NUTS)

Mendiants (Chocolate with Dried Fruit and Nuts) image

These French-style chocolate disks are as pretty as can be and a cinch to make. Craft a batch to gift and you'll spread cheer to friends and neighbors, colleagues, and everyone else who made this year sweeter.

Provided by Martha Stewart

Categories Gluten-Free Recipes

Time 35m

Yield Makes about 3 dozen

Number Of Ingredients 3

Ingredients

1 1/2 cups dark melting wafers (about 8 ounces), such as Ghirardelli or Merckens, melted; or Tempered Chocolate
Assorted dried and candied fruits, such as apricots, mango, papaya, orange peel, and ginger, cut into small pieces
Nuts, such as pistachios and roasted almonds, halved or quartered if large

Steps:

Spoon 1-tablespoon dollops of chocolate onto parchment-lined baking sheets (you can also fill a small squeeze bottle with the chocolate and squeeze dollops onto baking sheet); bang a few times on countertop to flatten slightly. Top with a few pieces of dried fruit and a nut or two.
Let stand until set, about 15 minutes. Store in an airtight container at room temperature up to 1 month.

MENDIANTS

Mendiants image

Provided by Martha Stewart

Categories Dessert & Treats Recipes

Yield Makes about 4 dozen

Number Of Ingredients 6

Ingredients

2 tablespoons light-corn syrup
1 cup assorted nuts, such as almonds, cashews, and peanuts
1/2 cup sugar
1 pound bittersweet chocolate, coarsely chopped
1/3 cup assorted dried fruits, such as apricots and cranberries, cut into 1/4-inch pieces
2 tablespoons desiccated coconut

Steps:

Preheat oven to 350 degrees. In a medium bowl, stir together corn syrup and nuts to coat. Sprinkle with sugar, and stir to combine. Transfer to a baking sheet. Bake until toasted, 8 to 10 minutes. Let stand until cool enough to handle. Break up to separate into individual nuts.
Meanwhile, place half the chocolate in a heatproof bowl and melt in the microwave oven; transfer melted chocolate to another vessel to cool. Gradually add remaining chocolate, stirring until melted. Use a candy thermometer to check the temperature. Stop adding chocolate and blending once chocolate reaches 88 to 90 degrees.
Spoon 1 tablespoon of chocolate onto a parchment paper-lined baking sheet, and spread to a circle 1 1/2 inches in diameter using the back of a spoon, making about 10 circles. Working quickly, press 4 or 5 pieces of a mixture of nuts and fruit onto each disk. Sprinkle lightly with coconut. Repeat process with remaining ingredients. Let stand until firm.

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