Rosemary Infused Chocolate Mendiants

Rosemary Infused Chocolate Mendiants

Like most people, when it comes to cooking with herbs, I generally stick to the tried and true. A bit of mint with spring peas or scattered over buttered new potatoes, a dash of dill over fish, and roast lamb wouldn’t be the same without a generous bunch of rosemary.

But lately, I’ve been playing with these herbs in sweet treats too; chamomile custard tarts, minty ice cream, and chocolate Mendiants, infused with hint of voluptuous rosemary will pique the tastebuds with intrigue.

Mendiants are a traditional French confection; chocolate disks which are studded with dried fruits and nuts representing the 4 monastic orders.

Try these little gems this holiday season to offer your guests at gatherings, or make them as lovely edible gifts. Happy holidays!


Rosemary Infused Mendiants | Recipe by Madame Marmalade Food & Travel

You Will Need

100g of Mild Flavour Dark Chocolate
5 Sprigs of Rosemary Plus 1 Extra for Decoration
Toasted Pine nuts – approx 24
1 Sheet Edible Silver (optional)


Begin by toasting the pine nuts in a moderate oven for 2-3 minutes until just golden.
Put a small amount of water into a Bain Marie (or small saucepan with a tight-fitting bowl), place it over a medium heat and bring to a simmer. Chop the chocolate into small pieces, place 2/3 in the bowl and gently melt. Take five rosemary sprigs, use the back of a wooden spoon to lightly bruise and put the sprigs into the melted chocolate. Infuse for 2-3 minutes before removing the Bain Marie from the heat.

Press the rosemary into the side of the bowl with a wooden spoon to squeeze out as much of the chocolate as possible. You can then discard the rosemary. Add the rest of the chocolate, stirring gently as it begins to melt, then leave it to cool for a minute or two.

Place a sheet of parchment paper on a flat surface, drop a teaspoon full of chocolate for each disk onto the paper leaving a 3-4 cm space in-between. Decorate with rosemary leaves, pine nuts and small pieces of edible silver, and allow them to cool for about 20 minutes. I usually pop mine in the fridge for a few minutes, which gives the mendiants a little snap when you bite into them.

100g chocolate makes 10-12 Mendiants.


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