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DARK CHOCOLATE MENDIANTS TWO WAYS: LAVENDER, WALNUT & HONEYCOMB + ROSE, PISTACHIO & CACAO NIB.

makes about 25 2-inch mendiants
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Ingredients Method

Ingredients
  

  • 9-10 ounces Scharffen Berger 70% Cacao Bittersweet Chocolate Baking Bar recommend 60% to 70% cacao chocolate
  • 1 teaspoon vanilla bean paste or pure vanilla extract
lavender, walnut & honeycomb
  • ¼ cup toasted walnuts finely chopped
  • 1 tablespoon dried edible lavender buds
  • honeycomb to garnish (or a drizzle of honey, if you don’ have honeycomb)
  • flaky sea salt to garnish
pistachio, rose & cacao
  • ¼ cup toasted pistachios finely chopped
  • ¼ cup Scharffen Berger Cacao Nibs
  • 1 tablespoon dried edible rose petals

Method
 

  1. Line one large or two small baking sheets with parchment paper.
  2. Roughly chop the chocolate and melt over a double boiler, in a heat-proof bowl fitted atop a pot of simmering water (water shouldn’t touch the bottom of the bowl), or in a microwave. Stir in the vanilla. Remove once completely smooth.
  3. Use a large spoon to dollop tablespoon-sized rounds onto the parchment paper, leaving some room for expansion. Top with ingredients as desired! Cover, and place in the fridge to harden for an hour. Remove, let come to room temperature, and package for gifts or serve immediately.