Field Guide to Candy: How to Identify and Make Virtually Every Candy Imaginable Read Online Free PDF Page B

France’s most colorful and elegant confections . Tempered chocolate is poured into small disks and then sprinkled with chopped nuts and other goodies. The traditional toppings for mendiants are almonds, hazelnuts, dried figs, and raisins, which correspond to the colors of the robes worn by the Roman Catholic religious orders of Carmelites, Augustinians, Franciscans, and Dominicans.
    History:
    Mendiant means “beggar” in French, and these candies derive their name from mendicant , the name of the French religious order that vows poverty and relies on the charity of others to survive. Mendiant candies originated in Provence, where the four nuts and fruits were served as part of the 13 Desserts of Christmas: Thirteen simple sweets symbolizing Jesus and his 12 apostles.
    Serving Suggestions:
    Mendiants are a beautiful addition to the holiday table, and they are traditionally served at Christmastime.
    Candy-Making Notes:
    Create an interesting combination of colors, flavors, and textures using your favorite nuts and fruits. Try almonds, hazelnuts, raisins, and dried figs or pistachios, cranberries, orange peel, almonds, and golden raisins.
    Recipe:
    1 pound bittersweet chocolate
    1 cup dried fruits and nuts
    1.
Line several baking sheets with parchment paper or silicone baking mats.
    2.
Melt and temper the chocolate .
    3.
Drop small spoonfuls of tempered chocolate onto the baking sheets. The chocolate should spread into circles; use the spoon to fix any misshapen rounds.
    4.
Gently place toppings on each chocolate round. Let set for 1 hour.
    Yield:
    About 40 mendiants
    Storage:
    Store in an airtight container in a cool, dry place for up to 2 weeks.
    Variation:

White Chocolate Mendiants
    White chocolate provides a dramatic background for darker mendiant toppings such as cranberries, dried cherries, or cocoa nibs.

MINT MELTAWAYS
    General Description:
    The name of this confection describes the exquisite sensation of popping one in your mouth . Meltaways are made of chocolate and fats such as cocoa butter or coconut oil, covered in a thin chocolate shell. The resulting confection is smooth and velvety, and it softens quickly under heat, creating the melt-in-your-mouth sensation.
    History:
    The most famous mint meltaways are Frango Mint Chocolates. The name and original recipe were created by Frederick and Nelson’s department store in Seattle. In 1929 the store was acquired by Marshall Field’s of Chicago, and the chocolate-making operation was moved to the Windy City, where the mint meltaways quickly became an iconic item for the store.
    Serving Suggestions:
    Meltaways are traditionally dipped in tempered chocolate, but you can simply wrap them in colored foil or dust them with confectioners’ sugar.
    Candy-Making Notes:
    You can use coconut oil instead of cocoa butter, but be sure that is it is a food-grade ingredient, not a beauty product that might contain additives.
    Recipe:
    ¼ cup cocoa butter
    12 ounces semisweet chocolate
    ½ teaspoon peppermint extract
    10 ounces bittersweet chocolate or coating chocolate
    1.
Line an 8-by-8-inch baking pan with foil and grease well.
    2.
Warm cocoa butter in a metal bowl set over a pot of simmering water, stirring occasionally, until it is liquid.
    3.
Add the chocolate and heat until it has melted, stirring to combine.
    4.
Remove from heat and stir in the peppermint extract.
    5.
Pour mixture into the baking pan. Refrigerate overnight or until firm.
    6.
Turn out onto a clean baking sheet. Using a sharp knife, cut into 1-inch squares. Wrap in foil, dust inconfectioners’ sugar, or dip in chocolate as in steps 7 to 9.
    7.
Line a couple of baking sheets with parchment or wax paper.
    8.
Melt and temper the chocolate or melt coating chocolate.
    9.
Dip the squares in the chocolate with a dipping fork, coating completely. Place dipped pieces on baking sheets to set for 1 hour before serving.
    Yield:
    About 48 mints
    Storage:
    Store in an airtight container in a cool, dry place for up to 2