Hello everyone! This is not a “Wednesday’s with WinniE’s” and yet we have some exciting news and a new recipe to share. As many of you may know, we mentioned on our social media a couple of months back that WinniE’s Bakery would be establighing partnerships with wonderful local and non-local companies. Well, the first partnership is so near and dear to our (I, Elise’s) heart. You all may also know, I suffer from aggressive gluten-intolerence and that my mother has full blown Celiacs. So, when the opportunity to work with MICHELE’S GRANOLA became a reality, we (I) was beyond ready to dive into the kitchen and start creating delicious and highly complimentive recipe—that best showcased what both WinniE’s Bakery and Michele’s Granola had to offer. So, without further delay, we are delighted to share the first recipe from our #partnership with Michele’s Granola. It’s our spin on french classic—Chocolate Mendiants w/ Lemon Verbana, curled Lemon Zest, Cocoa nibs and of course—Michele’s Lemon Pistachio granola for the perfect finish! It has been an honor and wonderful learning experience. Being able to work with the AMAZING people (I’m talking about you Lauren) over at Michele’s Granola! Also, HUGE, GIANT, COLOSSAL thank you to Meghan Elizabeth Photography, for yet again hitting these photo way, long-gone, just out of the park!! Can you tell I #adore these photos! Check out the recipe below and links to both Michele’s Granola, to see where you can purchase their granola and Meghan Elizabeth Photography.
Chocolate Mendiants w/ Lemon Pistachio granola
Element: curled lemon zest, dried Verbena leaves
Ingredients: makes about 24-30 Mendiants
1 (6oz) Bittersweet chocolate bar
1 (6oz) Semi-Sweet chocolate bar
1 (6oz) Dark chocolate bar
Zest of 1 lemon
1-2 tbsp dried Verbena leaves
1 tbsp Cocoa nibs (optional)
1/2 c Lemon Pistachio granola
Break-up or chop the entirety of each bar, into bite-sized pieces. Next, line a baking sheet with parchment paper and zest a whole lemon. Set aside.
Fill a medium sauce pot 1/3 of the way full with water. Place the pot over MED-LOW heat and bring to simmer. Next, place a medium bowl over the top of the simmering pot—creating a double-boiler. Drop in the chocolate and using a rubber spatula, melt the chocolate down until smooth. This process should take about 5-7mins. Carefully remove from heat. Then, using a tablespoon, scoop and dollop the measured amount onto the prepared sheet and lightly top 1/2 of each medallion with the granola, a few cocoa nibs, some lemon zest and dried Verbena leaves. Once complete, place in the refrigerator the cool and harden for 30mins-1hr. Serve immediately and enjoy!
Chef Note: This recipe can easily made vegan, by insuring that you use vegan chocolate bars.
Michele’s Granola: www.michelesgranola.com>
Meghan Elizabeth Photography: www.meghanelizabethphotography.me>