Makes about 24. This is another chocolate nibble that makes an excellent gift for Christmas, if you can persuade you family not to eat them first!
Ingredients
Pieces of fruit, e.g. strawberries, cherries, prunes, grapes, oranges, nectarines, dried peaches, apricots, etc
115g/4oz white chocolate
115g/4oz plain (semi-sweet) chocolate
Method
1. Clean, peel and cut the fruit into small pieces or segments, as appropriate.
2. Line a baking sheet with non-stick paper.
3. Keeping it separate, break the two kinds of chocolate into small pieces.
4. First melt the white chocolate (see techniques) then allow it to cool, stirring frequently. Take each piece of fruit and dip about halfway into the white chocolate. Let the excess chocolate drip off, then place on the covered baking sheet. Chill in the refrigerator for about 20 minutes.
5. Melt the plain (semi-sweet) chocolate, allow to cool as before. Take the dipped fruit and dip again in the plain chocolate but angling the pieces so part of the white chocolate is covered with the dark chocolate. The finished fruit will then have three different colours - white, dark brown and the natural colour of the fruit. Again chill to allow the chocolate to set. Serve the fruit at room temperature.
Tags: baking | chocolate | Christmas | cooking | fruit | gifts | recipes
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