Free-Form Chocolate Candies
Michael Graydon & Nikole Herriott
Known as mendiants in France, these adorned chocolate bites are a holiday tradition.
Recipe information
Yield
Makes about 30
Ingredients
6 ounces semisweet or bittersweet chocolate, melted, slightly cooled
Toppings as desired (such as pecan halves; dried tart cherries; thinly sliced dried figs; thinly sliced candied ginger; puffed quinoa or rice; salted, roasted pumpkin seeds; bee pollen; flaky sea salt; and/or demerara sugar)
Preparation
Step 1
Turn a rimmed baking sheet over and place a sheet of parchment paper on top. Spoon or pipe quarter-size mounds of chocolate onto parchment, spacing about 2" apart (you should have about 30). Using a small offset spatula or the back of a spoon, spread outward in a circular motion to make silver-dollar-size disks. Top as desired. (You don’t need to use all the toppings on every disk.) Chill until cold and set, 30–35 minutes.
Step 2
Carefully peel candies off of parchment just before serving.
Step 3
Do Ahead: Candies can be made 4 days ahead. Keep chilled.
Nutrition Per Serving
About 2 each (no toppings): Calories (kcal) 50
Fat (g) 3
Saturated Fat (g) 2
Cholesterol (mg) 0
Carbohydrates (g) 7
Dietary Fiber (g) 0
Total Sugars (g) 6
Protein (g) 1
Sodium (mg) 0
