Recipe courtesy of Brigitte Browney

Dipping Fruits and Nuts

  • Yield: multiple chocolate covered fruit and/or nuts
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500 grams (17 ounces) semisweet chocolate

Glace apricots

Glace orange peel



  1. 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. 
  2. 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.

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