Recipe courtesy of Brigitte Browney
Dipping Fruits and Nuts
- Yield: multiple chocolate covered fruit and/or nuts
Ingredients
500 grams (17 ounces) semisweet chocolate
Glace apricots
Glace orange peel
Cashews
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.
