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How to Make Rose Mendiants

Chocolate mendiants are an unusual but truly delicious French confectionery treat, that were traditionally given out at Christmas time.  Pretty to look at, and each one a little bite sized treat of both sweetness and crunch, they are colourful way to round up a dinner or a luxurious little treat to enjoy with a coffee or wee dram of whiskey.

Mendiants are small discs of dark chocolate studded with fruits and nuts which traditionally symbolised the colour of the robes belonging to the four mendiants - or beggars - of the French monastic orders. 

They were originally created to be enjoyed at the end of Christmas dinner in Provence, and were one of Les 13 Desserts de Noël - so numbered to represent Jesus and his twelve apostles.

Whilst thirteen desserts may sound like unrestrained indulgence for a religious feast, the choice was very simple. It included black and white nougat, olive oil bread, various nuts, and dried or fresh fruit; the mendiants were actually one of the more decadent treats.

What fruit and nuts should you use in a French mendiant?

Traditionally the fruits and nuts of mendiants symbolised the monastic orders; raisins for the Dominicans, hazelnuts for the Augustins, dried figs for the Franciscans, and almonds for the Carmelites.

Today though, the approach is more one of creativity and you can choose any combination of crystallised fruits and nuts.  This rose version is oh so pretty to look at and has the wonderfully exotic taste of the Far East from the coconut and rose petals.  We'd love to hear your creations - comment below!



Cooking Time:
20 minutes
Serves: 20


  • 100g dark chocolate 70%
  • 15g crystallised rose petals
  • 15g crushed mixed nuts
  • 15g desiccated coconut
  • Sea salt flakes

    Mendiant Recipe Method 

    1. Take a sheet of non stick baking paper and using a pencil and a egg cup , mark around the egg cup to draw 20 circles . Place on a cool worktop
    2. Chop the chocolate into a heatproof bowl and melt over a simmering saucepan. Make sure the water doesn’t touch the surface of the bowl. Let the chocolate half melt then take off the heat and allow it to further melt giving it a little stir. 
    3. Making sure you have all the toppings ready, take a teaspoon and spoon the chocolate into the circles on the paper carefully in small batches of 5, stopping at each stage to add the toppings before the chocolate starts to set. 
    4. Leave to set on the worktop and when ready gently peel them from the paper and store in an airtight container. They also make lovely gifts. 

    Buy the ingredients for mendiants in Perth and Perthshire