BEST FRUIT TO COVER IN CHOCOLATE RECIPES

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CHOCOLATE-DIPPED FRUIT RECIPE | FOOD NETWORK KITCHEN ...



Chocolate-Dipped Fruit Recipe | Food Network Kitchen ... image

Provided by Food Network Kitchen

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 5 minutes

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.

Nutrition Facts : Calories 222 calorie, FatContent 11 grams, SaturatedFatContent 6 grams, CholesterolContent 2 milligrams, SodiumContent 30 milligrams, CarbohydrateContent 29 grams, FiberContent 4 grams, ProteinContent 2 grams, SugarContent 22 grams

CHOCOLATE COVERED FRUIT RECIPE - FOOD.COM



Chocolate Covered Fruit Recipe - Food.com image

Make and share this Chocolate Covered Fruit recipe from Food.com.

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 15 serving(s)

Number Of Ingredients 4

2 large oranges
2 pints large strawberries
1 cup salted peanuts
2 (8 ounce) packages semi-sweet chocolate baking squares

Steps:

  • Peel oranges and separate into sections.
  • Wrap sections in plastic wrap so they do not dry out.
  • Rinse strawberries under cold running water, do not remove the stems.
  • Pat berries completely dry with paper towels.
  • Set fruit aside.
  • Fruit should be at room temperature for dipping.
  • Place peanuts in a small bowl.
  • Into a double boiler top, not over water, grate semi sweet chocolate squares.
  • Set candy thermometer in place, set aside.
  • Heat water to boiling in double boiler bottom; remove from heat.
  • Place double boiler top over hot water; melt chocolate, stirring constantly with rubber spatula, until temperature reaches 130 degrees.
  • Immediately discard hot water from double boiler bottom and refill with cold water to come one-third of the way up the side of the double boiler.
  • Set top in place and cool chocolate, stirring constantly, until chocolate temperature reaches 83 degrees.
  • Remove double boiler top and replace cold water in bottom with warm water (about 85 degrees).
  • This will keep the chocolate and dipping consistency longer.
  • With fingers, hold one piece of fruit at a time and dip it into chocolate, leaving part of fruit uncovered.
  • Shake off excess chocolate or gently scrape one side of fruit to remove excess.
  • Place on waxed paper.
  • Working quickly, stir peanuts into leftover chocolate in pan.
  • Drop mixture by tablespoonfuls onto waxed paper.
  • Let chocolate covered fruit and peanut clusters stand until chocolate is set (about 10 minutes) before removing from waxed paper.
  • Serve dipped fresh fruit same day.
  • Store peanut clusters in tightly covered container; use within one week.
  • Note: Chocolate can be easily melted in the microwave as well.
  • Break chocolate into chunks and microwave in increments of 20-30 seconds, stirring in between each session.

Nutrition Facts : Calories 260.1, FatContent 16.8, SaturatedFatContent 6.4, CholesterolContent 0, SodiumContent 126.7, CarbohydrateContent 28.9, FiberContent 4.5, SugarContent 21.6, ProteinContent 5.4

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