Lindt EXCELLENCE 70% Cacao Dark Chocolate Bar, 100g
- 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
Lindt Chocolate In This Recipe
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.
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