American Heritage Chocolate Mendiants

AMERICAN HERITAGE® Chocolate has a unique place in the history of MARS, Inc. and in the hearts and minds of people all over America who appreciate an artisanal, authentic approach to making and celebrating chocolate.

Conceived of, and crafted by a dedicated team of historians and the legendary advocate of American History and chocolate’s unique story in the Americas, Forrest E. Mars, Jr. in 2006, AMERICAN HERITAGE® Chocolate is the result of painstaking years of research by a multi-disciplinary team of more than 115 experts from around the globe.

We love celebrating all the many cultures that have made this country their home. Check out this recipe featuring the fantastically versatile mendiant from France! Who knew chocolate, sea salt and pink peppercorn could taste so good?

Chocolate Mendiants

Yield: approximately 24 mendiants

Active Time: 20 minutes

Time to Set: additional 30 minutes

Ingredients

2 blocks (6 oz) American Heritage Chocolate blocks, finely chopped (or 1 ⅓ C AHC drink mix)

Toppings, as desired (ideas include: dried fruit, candied orange zest, candied ginger, coconut flakes, pumpkin seeds, flaky salt, nuts, rainbow sprinkles, American Heritage Chocolate Drink Mix)

Directions

1.              In a double boiler over medium heat, melt the chocolate, stirring constantly. Chocolate can also be melted in the microwave, but be sure to pause and stir the chocolate every 30 seconds, to evenly distribute heat and prevent burning.

2.              Line a baking sheet with parchment paper. Spoon teaspoon sized dollops of the melted chocolate onto parchment, leaving about 1 inch between each spoonful. Use an offset spatula, or the back of the spoon, to smooth the chocolate into a circular shape.

3.              Top each chocolate disc as desired. Chill mendiants in the refrigerator until cold and set, 20 to 30 minutes. Once chocolates have set, carefully peel candies off of parchment paper. Serve immediately. Chocolates will last about four days, refrigerated.

 

Pantry Escapades: Shrimp Salsa

I was trying to use up my CSA veggies and I ended up creating a lunch and dinner for two days!

I used a can of rinsed low-sodium black beans, three large yellow tomatoes chopped, two small red tomatoes, 2 small sweet peppers, chopped.

I then added the juice of two lines, fresh diced avocado, a handful of husked ground cherries ( little orange pearl 'tomatoes' that are sweet!) and sliced up an ear of corn kernels.

I tossed all the ingredients with sea salt, pepper, and cilantro, and added a handful of frozen cooked shrimp. 

I love making this recipe because you can use whatever is on hand!