Valentine Chocolate Love Provence Style

Valentine’s Day is a day for romance—and also for sweetness, thoughtfulness, and those small gestures that simply say I was thinking of you. It’s about shared moments and creating something that feels just a little more special than an ordinary day.

Valentine’s Day happens to be my favorite holiday of the year. Flowers, hearts, my favorite color—pink, chocolate, and champagne—all rolled into one charming celebration. Truly, what’s not to love?

And as February 14th draws nearer, I couldn’t wait to share a recipe that you and your sweethearts are going to fall for. It’s simple, heartfelt, and best of all—made with dark chocolate, dried fruits, and nuts…have you heard chocolate is good for you!!

This treat is called a mendiant, and it comes from the sun-drenched Provence region of France. It carries with it a long and fascinating history, deeply rooted in tradition and faith.

Mendiants were originally served as part of the Thirteen Desserts of Christmas, a beloved Provençal custom symbolizing Christ and the twelve apostles. Each topping held meaning—raisins for the Dominicans, almonds for the Carmelites, figs for the Franciscans, and hazelnuts for the Augustinians.

That history is part of what makes mendiants so special. Today, when we make them at home, the true pleasure lies in the creativity—choosing the chocolate you love, arranging fruits and nuts in a way that feels beautiful and personal, and creating something meant to be devoured…and shared, if you can restrain yourself!

To make traditional Mendiants, just melt chocolate in the microwave in 30-second intervals, stirring each time and using the least heat possible to get a smooth, creamy chocolate. I like to use Ghirardelli 60% cacao for this because it melts so beautifully.

Spoon the melted chocolate onto parchment paper in uniform dollops. Before the chocolate sets, arrange dried fruits and nuts on top, pressing them in lightly. Once the chocolate has hardened, they’re ready to enjoy.

I keep my Mendiants in the refrigerator until eating, because I don’t temper the chocolate.

For Valentine’s Day, I’ve added a little extra love. Instead of traditional rounds, I created free-form chocolate hearts—charming, imperfect, and made with intention. It’s an easy way to turn a classic Provençal treat into something festive and heartfelt.

These mendiants make a lovely gift, a sweet ending to a Valentine’s meal, or a quiet moment of chocolate bliss shared with someone you love.

If you LOVE chocolate as much as I do, I’d like to invite you to my Valentine/Galentine Chocolate Class. We’ll create beautiful confections together, learn a few insider techniques, and celebrate the season most deliciously.

I have room for 3 more Galentines!!!!

Friday, February 13^th from 11:00-1:30 Valentine’s Chocolate Lunch & Learn

Join me this February for an indulgent, chocolate-kissed afternoon designed to warm your heart and inspire your inner chocolatier. We’ll begin with a cozy, elegant lunch served with wine, featuring comforting, tender Pot Roast draped in a silky Dark-Chocolate Sauce, rich, Browned Butter Mashed Potatoes, and crispy Parmesan White-Chocolate Carrots that strike the perfect balance of sweet, savory, and utterly irresistible. Then we’ll roll up our sleeves and dive into the sweet side of the day—a decadent lineup celebrating chocolate in all its forms: First, we’ll unlock the mystery of

French Hot Chocolate Served with Chantilly Cream followed by a beautiful Triple-Chocolate Tart infused

with strawberry and finished with hand-dipped Chocolate Strawberries for the prettiest garnish. Next up, Chocolate-Hazelnut Turnovers with flaky, golden layers and a warm, molten center. We’ll craft Passion-Fruit Dark-Chocolate Truffles, a lush little bite where bright tropical acidity meets velvety cocoa. And last but not least, a tradition in my house, Shortbread Black-and-Whites, tender, buttery cookies dipped in contrasting swirls of glossy dark and creamy white chocolate. Come spend a few joyful hours cooking together, tasting together, and crafting beautiful chocolate treats—each one pretty enough to share with the ones you love, just in time for Valentine’s Day. Class fee $115.00 REGISTER

Mendiant

1 12-ounce package 60% cocoa chocolate chips- I use Ghirardelli’s

¼ cup dried cherries

¼ cup walnuts, toasted

½ cup golden raisins

½ cup pistachios, raw or toasted

Melt chocolate in the microwave in 30-second intervals, stirring each time until it is melted and smooth.  Use the least amount of heat possible to get this done.  Line a baking sheet with parchment paper.  Spoon dollops of chocolate onto the parchment, and as they spread, they will become small discs, about 2 ½ inches.  Place one of each of the fruits and nuts on each chocolate disc.  Place the baking sheet into the refrigerator until the discs have hardened.  Keep refrigerated until ready to serve.