Chocolate-Dipped Fresh As Fruits
Elegant and full of fruity flavour, these chocolate-dipped fruit pieces are great for gifting, or for brightening up a dessert platter.
Ingredients
500g chocolate callets or chopped couverture chocolate
Fresh As° whole raspberries, pineapple, lychee and mandarin
Method
To temper your chocolate, place a pot of water on to simmer.
Place 2/3 of the chocolate in a heatproof glass or metal bowl over the simmering water to gently melt. Do not allow the bottom of the bowl to touch the water.
Using an accurate thermometer, warm the chocolate to 50°c, stirring regularly until completely melted.
Remove from the heat, then add the remaining chocolate and stir vigorously until all the chocolate has melted and cooled. It should sit between 31°c and 32°c.
Using the pot of water to keep the temperature at this level (31°c - 32°c), dip the freeze-dried fruit into the chocolate using a pair of tweezers.
Shake off any excess chocolate and place on a tray lined with grease-proof paper. Leave to set in a cool, dry area.
Cook's Tip: Tempering your chocolate creates a nice, glossy finish. For a simpler recipe, simply melt chocolate and dip your fruit as per the recipe.