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Le Chaudron recipe
Mendiants au chocolat
Chocolate mendiants with nuts and fruit
⏱ 30 minServes 20Easy180 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients20 servings
400 g (14 oz)70% dark chocolate
50 g (2 oz)unsalted pistachios
50 g (2 oz)toasted sliced almonds
50 g (2 oz)toasted hazelnuts
50 g (2 oz)mixed candied fruit
30 g (1 oz)raisins
1 pinchfleur de sel (flaky sea salt)
- 400 g (14 oz) 70% dark chocolate
- 50 g (2 oz) unsalted pistachios
- 50 g (2 oz) toasted sliced almonds
- 50 g (2 oz) toasted hazelnuts
- 50 g (2 oz) mixed candied fruit
- 30 g (1 oz) raisins
- 1 pinch fleur de sel (flaky sea salt)
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 20. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Finely chop the chocolate so it melts evenly.
- Temper the chocolate: heat it to 50°C (122°F) over a water bath, cool it to 28°C (82°F), then bring it back up to 31°C (88°F).
- Tempering is what makes the chocolate glossy and snappy instead of melting at a touch.
- Fill the piping bag with the tempered chocolate and pipe 24 rounds, 3 cm (1¼ in) across, onto the lined sheets.
- Tap the sheets gently to flatten the rounds evenly.
- Immediately top each round with nuts, raisins and candied fruit before the chocolate sets.
- Sprinkle with a pinch of fleur de sel and let set 1 hour at room temperature.
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