Raspberry and pistachio chocolate mendiants


For a dozen of mendiants

  • ½ punnet Shiso Green
  • 3 flowers Floregano
  • 3 blossoms Jasmine Blossom
  • 2 stems of Zallotti Blossom
  • 12 pieces raspberries
  • 150gr dark chocolate 75%
  • 12 gree pistachio's
  • 1 tsp egg white
  • 40gr caster sugar


  • Melt the dark chocolate in a bowl, bain marie style. 
  • Mix well together the green pistachio with the sugar and egg white and put them in an oven at 150°C for 5 to 6 minutes. 
  • Cut the raspberries or use them whole. 
  • Using a non-stick baking parchment paper, make a dozen of regular drops with the melted chocolate. 
  • On top of each chocolate mendiant, place one sugar coated pistachio, a few petals of Floregano, a few petals of Jasmine Blossom, a few flowers of Zallotti Blossom, a raspberry, and a few leaves of Shiso Green.  
  • Let set in a cool room and enjoy. 

Recipe: Franck Pontais

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