Dark Chocolate Covered Fruit
Chef’s note: Before you get started, make sure that anything that will come in contact with the chocolate during the melting process is completely dry. Even the slightest bit of extra moisture can foil your melting efforts and yield clumpy, rather than smoothly melted chocolate.
12 oz. dark chocolate (70% cacao or higher)
6-8 cups fresh fruit of your choice
I recommend:
1 pink or ruby red grapefruit, peeled & sectioned
1 orange, peeled & sectioned
6 large strawberries, halved, washed & dried
1 pear, cored & cut into 12 slices
1/3 fresh pineapple, peeled & cut into 12 cubes
1 T balsamic glaze (for drizzling, optional)
Prep all your fruit for dipping before you melt your chocolate. You will want to dip immediately after the chocolate is ready! Set aside on a towel.
I use two different stove top methods to melt chocolate. You could use a microwave, but I don’t own one and I just don’t like them, so I won’t go over that process here. Sorry! I find the direct heat method easiest. To utilize this method, break up the chocolate in a heavy saucepan and turn the burner to the lowest setting. Stir constantly until the chocolate begins to melt then turn off the heat and continue to stir until the chocolate is smooth. If you don’t turn off the heat you run the risk of burning the chocolate! If this scares you, opt for the double boiler method. This will take a bit longer, but is safer. I don’t own a double boiler, so I just sit a smaller pan inside a larger one and it works fine. Place just enough water in the bottom pan (or bottom of the double boiler) so that it is about ½ - ¾ of an inch below the upper pan. Break the chocolate up in the top pan, place over low heat and stir constantly until the chocolate is smooth. If the water in the bottom pan begins to boil at any point before your chocolate is melted, your heat is too high, turn it down!
Line a cookie sheet with parchment paper and begin dipping. I like to dip ½ - ¾ of each piece of fruit to leave a finger hold to grab with later. Once all the fruit has been dipped, transfer the cookie sheet to your fridge so the chocolate fully sets. To serve, arrange on a plate and drizzle with the balsamic glaze.
Yield: 12 servings
Nutritional Info Per Serving: 193 calories (26g carbs, 11g fat, 1 g protein, 32mg sodium, 20g sugar)