Makes: About 20 mendiants
  • Assorted dried fruit, toasted nuts, cacao nibs, candied ginger and/ or candied fruit
  • 4 ounces couverture bittersweet chocolate, finely chopped
  1. Line a baking sheet with aluminum foil, smoothing out any wrinkles; set aside.
  2. Prepare fruit so that it is size appropriate. For instance, dried cranberries can be halved, apricots slivered. Larger nuts can be halved, etc. Toasting nuts will bring out their flavor – just make sure they are cooled.
  3. Temper chocolate.
  4. Use a teaspoon to drop 1 -inch rounds of chocolate onto prepared pan (or salt block). Space these rounds apart so that they are not touching. Place toppings on wet chocolate using photo as inspiration.
  5. Chill until firm, about 30 minutes. Remove from foil (or salt block) and enjoy at room temperature. Store 1 month refrigerated in airtight container in single layers separated by waxed or parchment paper
Recipe by Bakepedia at