French Lifestyle  Christmas version Provencal style
09/12/201505:00 TV5MONDE
 
 
 
The tradition of the 13 desserts of Christmas comes from the Provence region, in south France. It has a religious origin as it is supposed to be a representation of Jesus with the 12 apostles. 
 
The list varies depending on the city itself. Here is the list issued by the museum of the local traditions in the region of Marseilles (Musée de Traditions populaires du terroir marseillais): 
 
Fresh and Dried Fruits: 
 
Fresh grapes
Apple
Pear
Green melon
Dries figs
Dried grapes
Dates

Fresh and Dried Nuts:
 
Nuts
Almonds
Chestnuts
Black nougat
White nougat

Confections and Pastries: 
 
Mendiants 
Pompe à huile” or “fougasse” literally Oil Pump 
(which is a kind of flat bread of course and not a real oil pump!)  
Calissons d’Aix (marzipan candy)
Bugnes (a type of beignet)
Pain d’épices (gingerbread)
Biscotins (biscuits from Aix)
 
13 of these dishes are placed on a table from Christmas Eve until December 27th (for around 3 days). Everyone should have one of each dessert. 
 
Now, chocolate mendiants will also make a delicious gift for your friends. Why don’t you try?
TV5MONDE partner 
Ricardo has a recipe of chocolate mendiants:  




 
PREPARATION TIME 30 MIN
COOKING TIME 2 MIN
COOLING 1 H
OUTPUT 24 MENDIANTS, APPROXIMATELY
 
INGREDIENTS
 
12 oz (335 g) milk or dark chocolate, coarsely chopped
Toppings
 
Roasted Nuts (chopped hazelnuts, cashews, walnuts, or pecans)
 
Dried fruit (cranberries, raisins, blueberries, cherries, or diced apricots)
 
Coloured candy or crushed candy canes
 
 
PREPARATION
 
Line a baking sheet with parchment paper. Roughly chop 335 g (12 oz) of milk or dark chocolate. In a microwave-safe bowl, melt half the chocolate, 20 seconds at a time, stirring between each time. Add the remaining chocolate and stir with a fork until it is melted.
 
For each mendiant, spoon about 15 ml (1 tablespoon) of chocolate on the parchment paper and spread it lightly with the back of the spoon to form a pellet. Sprinkle with the topping of your choice as soon as you formed the pellet. Let cool at room temperature for about 1 hour or until the chocolate is firm or place the baking sheet in the refrigerator for about 15 minutes.


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