If you like chocolate… just add fruit and you’ll have the most delicious treat!
Chocolate and fruit is some sort of magical combination…
sweet and tasty,
juicy and delicious
and you’ll be happy to know it’s simple to make.
The better the fruit the better the results, which means great tasting fruit will taste best…
the same thing goes for the chocolate,
the better the quality of the chocolate the better the taste.
Choose chocolate you love the taste of, don’t just use some chocolate made for dipping if it tastes subpar, lacks rich flavor, tastes waxy,(which it usually does compared to better quality chocolate) Candy melts are popular but I do not prefer the flavor, but if you want white chocolate they are the way to go, they have many colors as well.
I like dark chocolate so my go-to is Ghirardelli 60% cacao chocolate chips.
I selected to chocolate dip…
watermelon, pineapple, blueberries, strawberries, apple, and kiwi.
To prepare the chocolate you’ll melt it with coconut oil, or shortening. You only need a little bit of coconut oil or shortening… this will help the chocolate be silky smooth and it will prevent the chocolate from becoming “thick” and difficult to dip fruit into and get a nice smooth finish on the chocolate.
You can melt the chocolate in the microwave or in a double boiler. Do not put the chocolate in a pan and heat it on the stove, it will get thick and seize up. You have to gently heat the chocolate. Doing this in a microwave on a low 30% temperature (defrost) setting seems to work well, start with 30 seconds and stir the chocolate, then heat for 10-second intervals stirring each time until the chocolate is smooth and silky. Do not just look at the chocolate and wait for it to be melted, remember the dish will be warm and as you stir it, the chocolate will melt, so be sure to STIR it often.
Rinse your fruit and allow it plenty of time to dry on paper towels before dipping. Any moisture will seize the chocolate and it will become thick.
The fruit should be cool when dipped not warm like you just picked it off the vine, and not ice cold from the fridge.
Two methods for melting chocolate
Using a Microwave – At 20-30 second intervals mixing in between to ensure the chocolate melts evenly
Using a Double Boiler – with a stainless or glass bowl over a pot of simmering water (that does not touch the pot) melt the chocolate while stirring it in the bowl as the hot water heats from the chocolate from underneath the bowl.
slightly cool fruit will allow the chocolate to set up a little quicker, and when you’re done dipping the fruit in the melted chocolate, place the fruit on parchment or wax paper-lined baking sheets to put in the fridge for 10-20 minutes so the chocolate sets up nicely.
Then dive right in and enjoy it…
or store it in the fridge for a few days on the trays, I would not put it all in an airtight container as fruit has quick a bit of moisture in it and you’ll end up with soggy fruit and it spoiling faster. You can place the fruit in a “cake box” or the bottom of a container without a tight-fitting lid.
multiply the amount for how much fruit you’ll be covering, 1 cup of chocolate will cover 1-2 lbs of fruit depending on the type of fruit.
If your chocolate is thick, thin it out with a teaspoon more coconut oil, the chocolate should be thin and pour in a stream, not thick and heavy.
AND if you’re looking for more great items to chocolate cover give some pretzels, marshmallows, graham crackers, bacon, bananas, dried apricots.
storing chocolate-covered fruit, it’s best to keep it cool.
- for every 1- 2 lbs of fruit:
- 1 cup chocolate (I use Ghirardelli 60% cacao chocolate chips)
- 1-2 teaspoons coconut oil (or vegetable shortening)
- pretzels, marshmallows, graham crackers, bacon, bananas, dried apricots
- Melt the chocolate, I typically either use the microwave or a double boiler
- Microwave method:
- Melt the chocolate at intervals and stir it often so it heats evenly every 20-30 seconds. I also don’t heat more than a cup of chocolate at a time to prevent it from overheating and I find it’s the right amount to work with before it cools off and becomes thicker.
- Double boiler method:
- with a stainless or glass bowl over a pot of simmering water (that does not touch the pot) melt the chocolate while stirring it in the bowl as the hot water heats from the chocolate from underneath the bowl.
- Dip your fruit into the melted chocolate and lay it on a parchment or wax paper-lined baking sheet, then place it in the fridge to set up the chocolate. This usually takes about 15-20 minutes for the chocolate to completely set.
- I serve the chocolate dipped fruit cold from the fridge.
I should never be allowed in any kitchen so don’t let this question send your head spinning! You didn’t mention when to add the coconut oil. I’m assuming in the beginning so it is included in the melting process. Would that be correct?
Coconut oil melts really quick so you can add it to the chocolate before melting it stir it in when the chocolate is hot, either way works, it keeps the chocolate thin and silky.