Chocolated Covered Grapes With A Kick Food

CHOCOLATE-COVERED GRAPES

Steps:

• Rinse the grapes well, then remove the stems and pat thoroughly dry.
• Have a large bowl with unsweetened cocoa powder ready.
• Roughly chop 4 to 6 ounces semisweet or dark chocolate and place in medium-size microwave-safe bowl.
• Microwave chocolate on medium (50 percent power), stirring every 30 seconds until nearly melted, about 2 minutes.
• Remove and stir well until all is melted.
• Drop one third of the grapes into the melted chocolate, and use a spoon to roll them around to coat with chocolate on all sides.
• Use a fork to transfer them to the cocoa and then roll them around to coat each grape with cocoa on all sides.
• Remove to a parchment-lined sheet to set.
• Repeat with remaining grapes.
• Serve within a few hours.

CHOCOLATE-DIPPED GRAPES

Steps:

• 1. Melt chocolate according to package instructions, or melt slowly in a double boiler until thin. Do not overcook.
• 2. Remove from heat. Add a pinch of orange zest to the chocolate, if desired and stir.
• 3. Dip each grape cluster in chocolate to coat, then place on wax paper to cool.
• Garnish with mint sprigs if desired. Serve as a side decoration with any kind of cheesecake or custard dessert, or present them as a mini-dessert all on their own. All varieties of fresh California grapes can be used.

CHOCOLATED COVERED GRAPES WITH A KICK!!!

Steps:

• Take grapes and cut into small bunches (3-4 grapes on each stem).
• In a medium size glass bowl mix chocolate chips, cayenne pepper and ground cinnamon. Microwave on medium heat for about 4 minutes, stirring a few times. Heat until all melted.
• Dip each small bunch of grapes into the chocolate mixture one by one. After you dip each individual bunch remove it from the chocolate mixture quickly, lightly shaking off access chocolate. Place chocolate covered grape bunches on a wax paper lined cookie sheet.
• Refrigerate for 1 hour.
• Enjoy!

CHOCOLATE GRAPES

Steps:

• Dry the grapes well and place them in a bowl large enough to toss them easily. Line a baking sheet with a Silpat or parchment paper.
• Add the chocolate to the grapes about 1 tablespoon at a time, stirring well with a spatula, carefully scraping the sides of the bowl and folding through the center of the grapes to coat all of them evenly.
• When the chocolate begins to set, using a small strainer, sprinkle the cocoa powder little by little over the surface. Gently toss or stir the grapes as you sift, continuing to add the cocoa until all of the grapes are well coated and separated. Spread on the prepared sheet.
• Cover with plastic wrap and refrigerate until the chocolate is set, or for up to 1 day.

CHOCOLATE-COVERED GRAPES

Steps:

• Wash grapes. Drain thoroughly on paper towels for several hours. Line a cookie sheet with waxed paper; set aside.
• In a small saucepan combine milk chocolate, semisweet chocolate, and shortening.
• Heat and stir over low heat until chocolate is melted.
• Holding grape bunch by stem, dip grapes partially into melted.
• chocolate.
• If necessary, spoon chocolate over grapes to coat. Let excess chocolate drip off.
• Place grapes, stem side up, on prepared cookie sheet.
• Chill until chocolate is firm, about 30 minutes or up to 6 hours.

CLOVER HONEY

Steps:

• Pick blossoms and set aside.
• In a medium pot, bring sugar and water to a boil for 6-7 minutes.
• Stir in alum.
• Remove from heat and add blossoms.
• Let stand for 20 minutes.
• Strain through a double layer of cheesecloth and bottle.