OK, so I’ve done a lot of chocolate dipping for the blog – and those of you who would temper and dip are probably dipping fresh fruit already. Nothing new here, but just yummy and so easy especially if you have a tempering machine, or if you are up for tempering without one. Wet, sweet succulent strawberries covered in chocolate…sooo good. Use dark chocolate if you want a healthier treat. There are so many exciting fruit dipping variations – a disk of white chocolate with grapes on top. Delicious. Or raspberries – equally good in milk, dark or white chocolate. Add some blueberries too – and nuts if you want more texture. Just remember that these are best eaten on the day you make them, since they often get soggy if chilled overnight. (In fact best if you dip and set and serve without any refrigeration.) I made these over the weekend since Andy begged for them, and we all thoroughly enjoyed. Especially me. (In fact, Sylvie just told me that she never got to have one!) Enjoy-
chocolate dipped strawberries:
tempered: white, milk, semisweet and/or bittersweet chocolate (there are some great tempering videos out there – just google it and if you love dipping then invest in a tempering machine.)
strawberries, raspberries, blueberries, grapes – or really any fresh fruit
Read through the halloween peeps post for instructions on tempering. Also peek at the valentine chocolates for more information on tempering and what happens if you skip tempering (at the bottom of the post).