Beautiful fruits for every season, right this way.
Strawberries are a classic fruit to dip in chocolate, but they are only the beginning. Really, any fruit pairs beautifully with chocolate, from grapefruit to kiwi fruit. (Many herbs do as well, such as mint leaves.) Not only that, chocolate-dipped fruits make a quick and elegant dessert or homemade gift. They’re even excellent as garnishes for any of your other favourite desserts. So, go ahead and enjoy those chocolate-dipped strawberries, but don’t forget to hit your grocery store or farmer’s market to try out whatever seasonal produce is available for your own spin on this delicious treat.
Learn how to temper chocolate in this easy tutorial.
- Orange, kiwi, cherry, banana, pineapple, pear, strawberry and grapefruit
- 1 bar (100 g) Lindt Excellence 70% Cacao dark chocolate
- paper towel
- thermometer, double boiler or saucepan and heat-proof bowl, baking sheet, parchment paper, spatula
After washing fruits, it is important to allow them to dry completely to ensure the chocolate will adhere properly. Pat them with a paper towel if needed to absorb any excess moisture.
Starting with tempering your chocolate is the key to ending up with glossy, uniform-looking chocolate without white patches or a crumbly texture.
Once you have your bowl of tempered chocolate, carefully dip each fruit into the chocolate and lay to rest on a baking sheet covered with parchment paper.
Place the baking sheet in the freezer for at least half an hour, or up to five hours. Once out of the freezer, use a spatula or kitchen tongs to release the fruits.