Chocolate Drenched Fruit Recipes

CHOCOLATE-DIPPED FRUIT

Steps:

• Finely chop a 4-ounce bar of dark chocolate; microwave on 50% power until almost melted, about 2 minutes. Stir until smooth. Dip dried mango, papaya and/or apricot pieces in the chocolate, place on a parchment-lined baking sheet and chill until set, about 10 minutes.

DRIED FRUIT WITH CHOCOLATE DIPPING SAUCE

Steps:

• In a small bowl, combine the cocoa, sugar, and 2 tablespoons of water, and stir until smooth.
• In a small saucepan over medium-high heat, combine the milk and cocoa mixture and bring to a boil, stirring constantly, about 1 to 2 minutes. Pour into a serving bowl and pass with the dried fruit.

CHOCOLATE-DIPPED FRUIT

Steps:

• In a microwave, melt chocolate chips and shortening; stir until smooth. Spear fruit with toothpicks; dip into chocolate. Allow excess to drip off. Place on waxed paper or stick toothpicks into a block of Styrofoam to set.

CHOCOLATE COVERED FRUIT

Steps:

• Peel oranges and separate into sections.
• Wrap sections in plastic wrap so they do not dry out.
• Rinse strawberries under cold running water, do not remove the stems.
• Pat berries completely dry with paper towels.
• Set fruit aside.
• Fruit should be at room temperature for dipping.
• Place peanuts in a small bowl.
• Into a double boiler top, not over water, grate semi sweet chocolate squares.
• Set candy thermometer in place, set aside.
• Heat water to boiling in double boiler bottom; remove from heat.
• Place double boiler top over hot water; melt chocolate, stirring constantly with rubber spatula, until temperature reaches 130 degrees.
• Immediately discard hot water from double boiler bottom and refill with cold water to come one-third of the way up the side of the double boiler.
• Set top in place and cool chocolate, stirring constantly, until chocolate temperature reaches 83 degrees.
• Remove double boiler top and replace cold water in bottom with warm water (about 85 degrees).
• This will keep the chocolate and dipping consistency longer.
• With fingers, hold one piece of fruit at a time and dip it into chocolate, leaving part of fruit uncovered.
• Shake off excess chocolate or gently scrape one side of fruit to remove excess.
• Place on waxed paper.
• Working quickly, stir peanuts into leftover chocolate in pan.
• Drop mixture by tablespoonfuls onto waxed paper.
• Let chocolate covered fruit and peanut clusters stand until chocolate is set (about 10 minutes) before removing from waxed paper.
• Serve dipped fresh fruit same day.
• Store peanut clusters in tightly covered container; use within one week.
• Note: Chocolate can be easily melted in the microwave as well.
• Break chocolate into chunks and microwave in increments of 20-30 seconds, stirring in between each session.

CHOCOLATE-DIPPED FRUIT

Steps:

• Line a baking sheet with foil. For the chocolate coating: In a small heatproof bowl set over hot (not simmering) water, melt the semisweet chocolate with 1 teaspoons of oil. In another small heatproof bowl set over hot (not simmering) water, melt the white chocolate with the remaining 1 teaspoons oil. Leave both bowls over the hot water.
• Pick up one piece of fruit at a time and dip it into the melted dark or white chocolate, coating about half of each piece of fruit. If desired, drizzle the dipped portion with a contrasting color of chocolate and sprinkle with some chopped nuts. Place the fruit on the foil-lined baking sheet. Work quickly to coat the remaining fruit.
• Refrigerate for 5 minutes or until the chocolate is set. Keep in a cool place until ready to serve. (Fresh fruit should not be held for more than 4 hours before serving).