Chocolate Dipped Fruit Bouquet Recipe No Tempering Required Recipes

FRUIT BOUQUET

Steps:

• Put the semisweet and white chocolate chips in separate medium glass bowls. Fill 2 medium saucepots with 2 inches of water and set over medium-low heat. Place a glass bowl on top of each of the saucepans and melt the chocolate until smooth.
• Place 2 rectangular Styrofoam blocks inside 2 loaf pans to anchor them. These will hold the dipped apples while drying.
• Insert a skewer lengthwise into each apple slice. Dip each slice into the semisweet chocolate, coating it completely with a thin layer. Poke the end of each skewer in the Styrofoam for the slices to set completely, 10 to 12 minutes.
• Once set, drizzle the apples with a thin stream of melted white chocolate using a spoon and return them to the Styrofoam to set.
• Use flower cookie cutters to cut 8 to 10 flower shapes out of the pineapple rounds, leaving the core of the pineapple rounds as the center of the flowers. Skewer the rounds going completely through the core and top with a single blueberry. Next, continue to skewer the remaining fruit according to your own preference, including: 1 strawberry per skewer, 3 to 5 grapes per skewer and 1 to 3 cantaloupe cubes per skewer, each topped with a blueberry if desired.
• To build: Place a Styrofoam ball in each of 2 mugs to anchor the skewers. Use pieces of kale to cover the Styrofoam. Cut the skewers to desired length with clippers. Place the skewers into the Styrofoam and arrange like a flower bouquet. If not presenting right away, cover lightly with plastic wrap or a 2-gallon resealable freezer bag and refrigerate for up to 48 hours.

CHOCOLATE-DIPPED FRUIT

Steps:

• Finely chop a 4-ounce bar of dark chocolate; microwave on 50% power until almost melted, about 2 minutes. Stir until smooth. Dip dried mango, papaya and/or apricot pieces in the chocolate, place on a parchment-lined baking sheet and chill until set, about 10 minutes.

CHOCOLATE-DIPPED FRUIT

Steps:

• Line a baking sheet with foil. For the chocolate coating: In a small heatproof bowl set over hot (not simmering) water, melt the semisweet chocolate with 1 teaspoons of oil. In another small heatproof bowl set over hot (not simmering) water, melt the white chocolate with the remaining 1 teaspoons oil. Leave both bowls over the hot water.
• Pick up one piece of fruit at a time and dip it into the melted dark or white chocolate, coating about half of each piece of fruit. If desired, drizzle the dipped portion with a contrasting color of chocolate and sprinkle with some chopped nuts. Place the fruit on the foil-lined baking sheet. Work quickly to coat the remaining fruit.
• Refrigerate for 5 minutes or until the chocolate is set. Keep in a cool place until ready to serve. (Fresh fruit should not be held for more than 4 hours before serving).

CHOCOLATE-DIPPED FRUIT

Steps:

• In a microwave, melt chocolate chips and shortening; stir until smooth. Spear fruit with toothpicks; dip into chocolate. Allow excess to drip off. Place on waxed paper or stick toothpicks into a block of Styrofoam to set.

DIPPED CHOCOLATE ANYTHING

Steps:

• Melt 1 1/2 pounds chocolate in top of a double boiler (or clean metal bowl set over simmering water). Remove chocolate from heat when it reaches between 110 and 115 degrees on a candy thermometer.
• To bring into tempering range, add remaining chocolate to the mixture and stir constantly with a rubber spatula until the thermometer registers 82 to 84 degrees. Put chocolate back over the hot water and bring temperature to between 88 and 91 degrees. Be careful not to let the temperature fall too far or you will have to gently re-warm the mixture; if the temperature rises above 91 degrees in the tempering step, you will have to start the process over.
• Once tempered, use immediately for dipping. Store tempered chocolate at room temperature.