French mendiants, chocolate disks traditionally topped with dried fruits and nuts, resembling the 4 monastic robes from the Middle Ages, seen in chocolate shops around France
Line a perfectly flat baking sheet with baking paper (or silicone mat - even better, a macaron mat will set them perfectly into round shapes).
Break up the chocolate in a glass bowl and place over a pan of simmering water over a gentle heat (bain-marie) until the chocolate has melted.
Using a spoon, pour the melted chocolate onto the baking paper, pressing each one down with the back of the spoon to make a circle (don't worry if they are a bit messy - it will set well later!)
Gradually decorate with the fruit and nuts using different colours and textures for toppings. Don’t worry about the chocolate hardening; you will have enough time to enjoy dressing each disk before it hardens.
Leave to cool for about 30 minutes. When set, remove each mendiant carefully from the sheet with your fingers or a palette knife.
* To knock them into Adult mode for that extra je ne sais quoi, soak them in Kirsch, Chambord, Armagnac, Frangelico or any of your favourite liqueurs.
Store in an airtight container for up to 3 days (if you can wait that long!)