Mendiants are chocolate discs with dried fruit and nuts on top and were traditionally eaten at Christmas in the south of France. I know it’s a long way off from December, but today there’s a festive air, what with the long weekend and the snowflakes that have been gently tumbling out of the sky for several hours now.
This Easter Sunday we’ve been invited to dinner. It seems only right that we take a a chocolate gift to offer to our hosts. With the help of Pierre Hermé’s book Chocolate Desserts, I’ve been learning how to temper chocolate. You don’t have to cool and reheat the chocolate to make mendiants, but if you want to try and avoid the little white crystals known as a bloom, I recommend that you do.