Chocolated Covered Grapes With A Kick Recipes

CHOCOLATE-DIPPED GRAPES

Steps:

• 1. Melt chocolate according to package instructions, or melt slowly in a double boiler until thin. Do not overcook.
• 2. Remove from heat. Add a pinch of orange zest to the chocolate, if desired and stir.
• 3. Dip each grape cluster in chocolate to coat, then place on wax paper to cool.
• Garnish with mint sprigs if desired. Serve as a side decoration with any kind of cheesecake or custard dessert, or present them as a mini-dessert all on their own. All varieties of fresh California grapes can be used.

CHOCOLATE COVERED GRAPES

Steps:

• 1. Line a large baking sheet with parchment or waxed paper. Use a scissor to snip the grapes into small bunches. Put them in the freezer while chocolate melts.
• 2. In medium pan, bring 2 inches of water to a bar simmer. Put chocolate in a stainless steel bowl big enough to rest on top of the pan and set it over the pan, making sure it doesn't touch the water. Heat, whisking occasionally, til most of the chocolate is melted. Remove from heat and whisk til smooth.
• 3. Hold a bunch of grapes by the stem over the bowl of chocolate. Use a spoon to spoon chocolate over grapes to cot them completely, letting excess drip back into bowl. Put on prepared baking sheet and repeat with remaining grapes. Freezer for 10 minutes and serve or refrigerate for up to 1 day before serving. Serves 4

CHOCOLATED COVERED GRAPES WITH A KICK!!!

Steps:

• Take grapes and cut into small bunches (3-4 grapes on each stem).
• In a medium size glass bowl mix chocolate chips, cayenne pepper and ground cinnamon. Microwave on medium heat for about 4 minutes, stirring a few times. Heat until all melted.
• Dip each small bunch of grapes into the chocolate mixture one by one. After you dip each individual bunch remove it from the chocolate mixture quickly, lightly shaking off access chocolate. Place chocolate covered grape bunches on a wax paper lined cookie sheet.
• Refrigerate for 1 hour.
• Enjoy!

GRAPE TUXEDO BITES, 3 WAYS

Steps:

• Chocolate Toffee Grapes Put toothpicks into the grapes, set aside. Line a baking sheet with wax paper or parchment. In a small double boiler, melt the chocolate and oil together over medium-low heat, stirring until melted, about 5 minutes (or in the microwave on high power 30 seconds, stirring once). Dip the grapes in the chocolate and then in the toffee. Place on the parchment lined baking sheet. Repeat until all the grapes are used. Chill until set. Nutritional analysis per dipped grape: Calories 47; Protein .5 g; Carbohydrate 6 g; Fat 3 g; 48% Calories from Fat; Cholesterol 2 mg; Sodium 20 mg; Potassium 22 mg; Fiber .24 g.
• White Chocolate Almond Grapes Put toothpicks into the grapes, set aside. Line a baking sheet with wax paper or parchment. In a small double boiler, melt the chocolate and oil together over medium-low heat, stirring until melted, about 5 minutes (or in the microwave on high power 30 seconds, stirring once). Dip the grapes in the chocolate and then in the almonds. Place on the parchment-lined baking sheet. Repeat until all the grapes are used. Chill until set. Nutritional analysis per dipped grape: Calories 48; Protein 1 g; Carbohydrate 4 g; Fat 3.5 g; 61% Calories from Fat; Cholesterol .71 mg; Sodium 17 mg; Potassium 49 mg; Fiber .5 g.
• Caramel Peanut Grapes Put toothpicks into the grapes, set aside. Line a baking sheet with parchment. Place the peanuts in a small bowl and set aside. In a small saucepan, melt the caramel and cream together over medium-low heat, stirring until melted, about 5 minutes. Keep warm. Dip the grapes in the caramel and then in the nuts. Place on the parchment lined baking sheet. Repeat until all the grapes are used. Nutritional analysis per dipped grape: Calories 38; Protein 1 g; Carbohydrate 4.5 g; Fat 2 g; 46% Calories from Fat; Cholesterol 1 mg; Sodium 19 mg; Potassium 8 mg; Fiber .3 g.

CHOCOLATE GRAPES

Steps:

• Dry the grapes well and place them in a bowl large enough to toss them easily. Line a baking sheet with a Silpat or parchment paper.
• Add the chocolate to the grapes about 1 tablespoon at a time, stirring well with a spatula, carefully scraping the sides of the bowl and folding through the center of the grapes to coat all of them evenly.
• When the chocolate begins to set, using a small strainer, sprinkle the cocoa powder little by little over the surface. Gently toss or stir the grapes as you sift, continuing to add the cocoa until all of the grapes are well coated and separated. Spread on the prepared sheet.
• Cover with plastic wrap and refrigerate until the chocolate is set, or for up to 1 day.