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In the kitchen - Apr/May 2021

Mother’s Day Mendiants

Mother’s Day Mendiants

These delicacies are traditionally a French Christmas treat but are now even more trendy than the macaron!


  • 1 cup chopped or grated chocolate (milk, dark or white).
  • Toppings of your choice (dried fruit, nuts, seeds, Himalaya salt, pretzels, dried red rose petals, roasted coconut flakes, caramelized lemon zest… go wild).


  1. Temper the chocolate in a double boiler.
  2. Use a spoon to make chocolate rounds on a lined baking sheet.
  3. Sprinkle your favorite toppings on the chocolate rounds. Lightly press the toppings into the chocolate so they’re firmly set in the chocolate.
  4. Let the chocolate sit on the counter or in the fridge until set. Enjoy!

Tips from our baker

  • Tempering chocolate correctly is very important when using it for chocolates and not in a batter. If you overheat or get steam in the chocolate you break down the chocolate molecules, which you need for binding when the chocolate is setting.
  • Chocolate should never exceed 45°C when melting.
  • Use a double boiler on an oven plate instead of a microwave.
  • Melt finely chopped or grated chocolate in the top bowl over low heat while stirring.
  • Prepare the toppings before you start melting the chocolate.
  • Use a small glass to draw 6 circles on an A4-sized paper and place the paper underneath your baking paper as a guide.
  • Caramelized Lemon Zest: Peel your lemon with a vegetable peeler and with a sharp knife make very thin slices. Add ¼ cup of sugar to a dry eaziglide saucepan. When the sugar is melted, add the lemon zest slices and roast until golden, add 1 tsp of butter to separate the zest slices. Carefully place them onto baking paper without the caramel drippings. Space out the peels to dry.

Recipe tried and tested by Henriette van Zyl, avid lover of baking and cooking.

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