Little Holiday Cooks | Chocolate with flavors from here and elsewhere

Do the children want to participate in the preparations for the Holidays? Every week until Christmas, we offer you a simple and festive recipe that they can cook with the help of their favorite sous-chef. Today: Christmas beggars.

Chocolate cakes decorated with nuts and dried fruits, “Christmas beggars are something gourmet, but very simple to make”, notes Dominic Jacques, executive chef and co-owner of the restaurant Chez Rioux et Pettigrew, in Quebec. “We keep it simple. I think that’s what it takes when cooking with children to capture their maximum attention. »

The classic way to prepare this delicacy is to place four nuts or dried fruits on the chocolate. “Nothing prevents having fun by varying [les ingrédients] and giving free rein to the imagination of our little ones”, indicates however the one who won the third season of the show The Chiefs !, 10 years ago.

In the menus he creates, Dominic Jacques seeks to showcase local products.

In the case of Christmas beggars, no, the chocolate you use cannot be made from Quebec cocoa. However, the toppings can be.

“I like using cranberries because they remind me of Christmas. It’s a fruit that’s good for your health and also local,” suggests the man whose team has been behind the culinary offering at the Grand Théâtre de Québec since last spring.

Walnuts, pumpkin or sunflower seeds and dried blueberries are also local foods that lend themselves perfectly to this recipe, which has been prepared since the Middle Ages. You can also sprinkle the beggars with balsam fir powder, suggests the chef.

“To give more flavor”, it is possible to lightly roast the chosen nuts and seeds in the oven before placing them on the chocolate.

Quick and easy, the preparation of Christmas beggars could even be a very interesting activity to occupy the youngest during family gatherings during the holiday season.

“It’s something that the children will be able to do and they will be proud that their creations end up on the large dessert table”, emphasizes Dominic Jacques.

Christmas Beggars

Yield: for about 24 beggars

Ingredients

• 300g dark, milk or white chocolate, your choice
• Nuts (hazelnuts, almonds, walnuts, pecans, pistachios, etc.) or seeds (pumpkin, sunflower, etc.), your choice
• Dried fruits (cranberries, raisins, apricots, blueberries…), of your choice
• Candied orange peels
• Candy and marshmallows, if desired
• Balsam fir powder, if desired

Preparation

• 1. On the stove, melt the chocolate in a bain-marie.
• 2. On a baking sheet lined with parchment paper, pour circles of chocolate, one tablespoon each. Leave a space between each.
• 3. Place nuts, dried fruit, candied orange peel or candies and marshmallows on each circle. Sprinkle with balsam fir powder, if desired.
• 4. Leave to harden for 1 hour in a cool place or in the refrigerator for 15 to 20 minutes.