Elegant chocolate discs traditionally topped with fruits and nuts. These are hugely popular throughout Belgium and France and we love teaching these in our workshops! 

You’ll Need (makes around 15–20 mendiants)

200g good-quality milk chocolate (we love Valrhona or Callebaut or any smooth, high-quality couverture)

A selection of toppings:

Dried fruits – cranberries, apricots, orange peel, raisins

Nuts – pistachios, almonds, hazelnuts, pecans

Optional extras – sea salt flakes, rose petals, edible gold, crystallised ginger

Baking paper or silicone mat

Piping bag

How to Make

1. Prep your toppings

Prepare your toppings and inclusions. Line a flat tray with baking paper or a silicone mat.

2. Temper your milk chocolate (The Easy Microwave Way)

This method simply needs patience and gentle heat. 

Chop your chocolate into even pieces and place it in a microwave-safe plastic bowl (plastic is best — glass holds too much heat).

Heat for 20 seconds, then stir well. It won’t look melted yet — that’s good.

Continue to heat in 10–15 second bursts, stirring thoroughly after each burst.

Stop heating while about one-third of the chocolate is still visibly solid.

Keep stirring until everything is melted and smooth — the residual heat will bring it into temper.

The temperature must never rise about 30 degrees during the melting process.

How to tell it’s ready: It should feel slightly cool to the touch (around 29–30°C). A small smear on baking paper should start to set within a few minutes, smooth and shiny. If it looks streaky or dull later, just re-melt gently and repeat — easy fix.

3. Pipe your discs

Transfer your melted chocolate into a piping bag. Pipe small rounds (about 4–5cm across) onto your prepared tray, leaving a little space between each.

Tip: Hold the piping bag still and let the chocolate naturally spread into a perfect circle — no swirling needed.

4. Top and decorate

While the chocolate is still soft, quickly arrange your fruits, nuts, and a light sprinkle of sea salt. A good guide: 3–4 toppings per disc for a balanced, elegant look.

5. Set and store

Leave the tray to set at room temperature (around 30–60 minutes depending on your room). Once firm, peel off the baking paper and store your mendiants in an airtight container in a cool, dry place for up to two weeks. Avoid refrigerating if possible — it can cause the chocolate to lose its shine.

Our Canny Tips...

Flavour ideas:

Orange & Pistachio – classic and elegant

Berry & Almond – sweet and nutty

Add a little edible glitter or gold leaf for a festive or giftable finish.

These make perfect handmade gifts — bag them up with a ribbon.