Chocolate Dipped Fruit Treats 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.

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-DIPPED CHERRIES

Steps:

• Finely chop 1/2 pound dark chocolate. Combine three-quarters of the chocolate and 1 teaspoon coconut oil in a microwave-safe bowl and microwave in 30-second intervals, stirring, until the chocolate is melted; stir in the remaining chocolate until smooth. Dip 1 pound fresh cherries in the chocolate by the stems and set on parchment paper. Let harden at room temperature.

CHOCOLATE-DIPPED STRAWBERRIES

Steps:

• Cut a strip of baking parchment and leave to one side. To melt the dark chocolate, fill a small pan with 2cm water and bring to a simmer. Put the chocolate in a heatproof bowl and rest it on top of the pan, ensuring the bowl isn't touching the water. Stir the chocolate to gradually melt it. Or, melt the chocolate in 20 second blasts in the microwave, stirring after each blast until melted. Put the melted chocolate in a small deep bowl.
• Gently hold the strawberries by the leafy top and dip into the chocolate. Tap off any excess chocolate and put on the parchment to set. If you have any leftover chocolate, pour it onto another strip of parchment and leave it to set, it can be used again.
• If you'd like to decorate the strawberries, melt the white and milk chocolate and drizzle lightly over the fruit.

CHOCOLATE DIPPED FRUIT / TREATS

Steps:

• In a medium bowl, melt chips and shortening in a microwave; stir until smooth.
• While that is melting, tear off rectangles of waxed paper (dipped items will rest here until set).
• Using a fork or a dipping tool, dunk half or entire pretzel into chocolate, slightly scrape bottom of item (don't want to waste chocolate dripping off!); set on waxed paper.
• Continue until chocolate is gone (gather other dip-able tidbits as suggested in the description).
• Unused chocolate can be scraped into a small container and chilled until another batch is made.
• Store dipped treats in a covered tin--kept away from heat or water.
• GIFT IDEAS: Add a handful to your Christmas cookie trays or tins; add 1/4°C dipped fruit to Junior's lunch box (counts as a fruit AND as "love"--all in one); fill a pretty jar tied with a festive seasonal bow and give to the mail carrier or hair dresser!
• DIPSTICK: Dip stick/rod pretzels, candy-canes, or lollipops/suckers THEN sprinkle with decorative sprinkles (you really should let the kids do this--it's just FUN!).

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).