Chocolate Covered Apricots Food

CHOCOLATY APRICOTS

Steps:

• Line a baking sheet with parchment.
• Put the chocolate chips in a heatproof glass bowl and place it over a pan of simmering water. Heat the chocolate, stirring, until completely melted and smooth.
• Dip each apricot one-half to three-quarters of the way into the chocolate, letting the excess drip back into the bowl. Place on the prepared baking sheet to set.

CHOCOLATE COVERED APRICOTS

Steps:

• In a small bowl, melt chocolate chips in the microwave in 30-second intervals, stirring in between.
• Add shortening; stir until blended.
• Dip apricots half-way in the chocolate, shake off excess, cool on waxed paper. Let chocolate set, then refrigerate.

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.

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 COVERED STRAWBERRIES

Steps:

• In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture.
• Insert toothpicks into the tops of the strawberries.
• Turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool.

CHOCOLATE-DIPPED APRICOTS

Steps:

• Line 2 baking sheets with parchment or waxed paper. Melt and temper the chocolate (see pages 25-30).
• Hold an apricot half securely between your thumb and forefinger, and dip it halfway into the chocolate. Remove the apricot from the chocolate, gently shake off the excess chocolate, and place the apricot half on the paper. Repeat with the remaining apricot halves. Let the chocolate set up at room temperature, or chill in the refrigerator for 15 minutes. Between layers of waxed paper, in a tightly covered container wrapped in several layers of aluminum foil, the apricot halves will keep for 2 weeks in the refrigerator. They are best eaten at room temperature.
• VARIATIONS
• Substitute dried peaches or dried pears for the apricots. Dip these halfway into the chocolate on the diagonal for an interesting design.