Confections Books

“It is the simplest of recipes, after pralines and chocolate ganache. He calls them mendiants, those chocolate discs studded with raisins, and almonds and candied lemon peel. He tells me they're named after the mendicant orders of monks, who used to sell them door-to-door during the Middle Ages. It's a word I have heard before, though never in this context; instead, I remember it flung like stones in our wake as we passed through some long-ago village. It's a surprise to find this word-- this slur-- thus sweetened by circumstance, harmlessly translated into the language of chocolate.
First, melt the chocolate in a bain-marie. Strange, how the Virgin seems to bless even this most secular of baptisms. Then, on greaseproof paper, place tablespoons of the chocolate to make round discs, the size of the Host. On this still-cooling chocolate, add the traditional dried fruits and nuts that symbolize the Orders. Fat raisins; yellow sultanas; cherries; toasted almonds; pistachios and hazelnuts, like jewels on a medallion.”
― Joanne Harris, Vianne