Chocolate Drenched Fruit
Serves: 3
Destiney Bartoletti
1 January 1970
Based on User reviews:
55
Spice
50
Sweetness
45
Sourness
40
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
Directions:
1
Heat 1- inch of water in the bottom half of a double boiler over medium heat
2
Place 1 pound of semisweet chocolate in the top half of the double boiler
3
Tightly cover the top with plastic wrap
4
Allow to heat for 12 minutes
5
Remove from the heat and allow to stand for 5 minutes before removing the plastic wrap
6
Use a rubber spatula or whisk to stir until smooth, and continue to stir until the temperature of the chocolate is reduced to 90 degrees Fahrenheit
7
Line 2 baking sheets with parchment paper
8
Place the grapes in a stainless steel bowl
9
Pour the melted chocolate over the grapes
10
Use a fork to transfer the chocolate-drenched grapes, one at a time, onto the parchment paper-lined baking sheets
11
Refrigerate the chocolate-drenched grapes for 10 to 15 minutes, until the chocolate has hardened
12
Transfer the grapes to the center of a large serving platter and refrigerate
13
Heat 1- inch of water in the bottom half of a double boiler over medium heat
14
Place 1 pound of semisweet chocolate in the top half of the double boiler
15
Tightly cover with plastic wrap
16
Allow to heat for 12 minutes
17
Remove from the heat and allow to stand for 5 minutes before removing the plastic wrap
18
Use a rubber spatula or whisk to stir the chocolate until smooth, and continue to stir until the temperature of the chocolate is reduced to 90 degrees
19
One at a time, dip 3/4 to 1-inch of each dried fruit into the melted chocolate
20
Allow excess chocolate to drip into the top half of the double boiler before placing the drenched fruit onto parchment paper-lined baking sheets
21
Refrigerate the chocolate-drenched fruit for 10 to 15 minutes, until the chocolate has hardened
22
Transfer the chocolate-covered fruit to the large serving platter, arrange the fruit near the outside edge of the platter, and return to the refrigerator
23
Place 1/2 pound of semisweet chocolate in the top half of the double boiler
24
Proceed as in above method
25
Holding the strawberries by the stem end, dip 3/4 to 1-inch of each berry, one at a time, into the melted chocolate
26
Allow excess chocolate to drip into the bowl before placing the drenched strawberries onto the parchment paper-lined baking sheets
27
Refrigerate the chocolate-drenched berries for 10 to 15 minutes, until the chocolate has hardened
28
Transfer the chocolate-covered berries to the serving platter, placing them in between the grapes and the dried fruit, and return to the refrigerator
29
Keep the drenched fruit refrigerated until 10 to 15 minutes before serving