Chocolate Peanut Butter Mendiants
Mimi Council
“Mendiants are a traditional French candy. They are little disks of chocolate topped with dried fruits and nuts. I like to think of these as packable fuel. When you mix dark chocolate and peanut butter together, you get a little protein plus some sweet and salty goodness that can keep you going until you get home.” —Mimi
How to Make It
1
Line two baking sheets with parchment paper.
2
Temper the chocolate: Place about 80 percent of the chocolate in a heatproof bowl and set aside the remaining 20 percent. To create a double boiler, fill a small saucepan with water and place the bowl with the 80 percent of the chocolate on top; do not let the bowl touch the water. Turn on to high heat and melt the chocolate until it reaches 110°F on a digital thermometer. Remove from the heat. Immediately add the remaining 20 percent of chocolate and stir vigorously to combine completely. Allow the chocolate to come down to 89°F.
3
Once the chocolate is tempered, add the peanut butter and stir to combine completely. Scoop 1 scant tablespoon of the chocolate–peanut butter mixture onto the parchment paper to form a round disk of chocolate. Top with chopped peanuts. Repeat until all the chocolate–peanut butter mixture and peanuts are gone. Place the tray in the fridge to set, about 1 hour.
4
Store in a cool, dry place or in the fridge for up to 2 weeks.
Ingredients
1 ¼ cups finely chopped dark chocolate
¼ cup peanut butter
scant 1⁄4 cup roasted and salted peanuts, coarsely chopped
Directions
1
Line two baking sheets with parchment paper.
2
Temper the chocolate: Place about 80 percent of the chocolate in a heatproof bowl and set aside the remaining 20 percent. To create a double boiler, fill a small saucepan with water and place the bowl with the 80 percent of the chocolate on top; do not let the bowl touch the water. Turn on to high heat and melt the chocolate until it reaches 110°F on a digital thermometer. Remove from the heat. Immediately add the remaining 20 percent of chocolate and stir vigorously to combine completely. Allow the chocolate to come down to 89°F.
3
Once the chocolate is tempered, add the peanut butter and stir to combine completely. Scoop 1 scant tablespoon of the chocolate–peanut butter mixture onto the parchment paper to form a round disk of chocolate. Top with chopped peanuts. Repeat until all the chocolate–peanut butter mixture and peanuts are gone. Place the tray in the fridge to set, about 1 hour.
4
Store in a cool, dry place or in the fridge for up to 2 weeks.
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