Callebaut Chocolate Dipped Fruit Food

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.

CALLEBAUT CHOCOLATE-DIPPED FRUIT

Steps:

• Coarsely chop the chocolate and place in a heatproof bowl. Set over, not in, barely simmering water. Heat, stirring from time to time, until the chocolate is just melted and smooth; the chocolate should be warm, not hot. Remove from the heat. (Chocolate could also be slowly melted in the microwave.) Line a baking tray with parchment. Dip a piece of the fruit half way into the chocolate, remove and let the excess drip away. Set on the tray; repeat with the remaining fruit. Set in fridge to set the chocolate. Recipe Options: Use dark or white chocolate instead of milk. The fruit can be dipped a few hours in advance; keep, tented with plastic wrap, in the fridge or at cool room temperature until needed. Substitute and dip other fruit for some of those called for in the recipe, such as small pineapple wedges, quartered figs, wedges of peeled kiwi or large red globe grapes.

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).