by Anne Moltke Dahl

Anne Moltke Dahl, also known as Anne au Chocolat, is a Copenhagen-based cookbook author and chocolate blogger. Follow her sweet and indulgent universe on instagram @anneauchocolat 

A mendiant is a traditional French confection composed of a chocolate disk studded with nuts and dried fruits .


 Makes around 40 mendiants

  • 200g 40% milk chocolate
  • 100g marcona almonds, blanched
  • 40 dried cranberries
  • Freeze-dried raspberries


  • Preheat the oven to 150 degrees Celcius. 
  • Toast the almonds in the oven until light golden and let them cool down. 
  • Chop 2/3 of the chocolate and melt it in a bowl over a double boiler to 45°. Remove from the double boiler.
  • Chop the last 1/3 of the chocolate extra finely and add it into the melted chocolate a little at a time to cool down the chocolate. Once the chocolate has reached 27-28°, then return the bowl of chocolate to the double boiler and reheat it shortly to 30-31°.
  • On a parchment paper make small round discs of chocolate using a spoon. Make 10 at a time. Top with almonds, cranberries and a dust of freeze-dried raspberries. 

You can also melt the chocolate in the microwave. Just be sure to use a low setting and stir the chocolate every 30 second until melted.