Dipping Fruits and Nuts
- Yield:
- multiple chocolate covered fruit and/or nuts
Ingredients
Directions
To make tempered chocolate, chop the chocolate into pieces and place 3/4 of it in a small glass bowl in a microwave for 20 seconds exactly. Stir the chocolate and continue to microwave for 20 seconds at a time, stirring in between, until the chocolate is smooth and shiny. Add the remaining 1/4 of the chocolate and stir until smooth. The chocolate should register 87 to 89 degrees F on a candy thermometer.
Dip the fruit and cashews half way in the melted chocolate, shake off any excess and set on a sheet pan covered with parchment paper. Refrigerate for 3 minutes to set.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.
2010, Brigitte Browney, All Rights Reserved
My Private Notes
Buffalo Chicken Enchiladas
Now Playing
Buffalo Chicken Enchiladas 00:45
Now Playing
Patriotic Piñata Cookies 01:00
Now Playing
Grilled Brie with Prosciutto 00:40
Now Playing
How to Make Basil Pesto 03:48
Now Playing
Sheet Pan Brownie-Cookie Bars 01:15
Now Playing
Meatball Marsala 00:53
IDEAS YOU'LL LOVE
