A mendiant is a small chocolate disk topped with pieces of candied fruits and nuts. Jacques Torres likes to use pistachios, almonds, walnut halves, a piece of candied pineapple and a piece of candied papaya. You can vary this recipe to accommodate your own design. These elegant chocolate candies are quite beautiful when made with roasted nuts caramelized in corn syrup. Torres likes to display them side by side on a silver tray. It's best to make only 10 to 15 at a time, or the chocolate will set before you have a chance to add the nuts and candied fruit.