Best Chocolate Bouquet Recipes

CHOCOLATE DIPPED FRUIT BOUQUET RECIPE (NO TEMPERING REQUIRED)

Steps:

• How To Make A Chocolate Dipped Fruit Bouquet:
• Tip: Fruit should be as cold as possible for setting-up a hard coating. For chocolate dipped strawberries, rinse strawberries in cold water and pat dry. WARNING: Do not soak the berries in ice water to retain freshness and moisture. We know that keeps the berries fresh, red & cold - but you won't be able to dry the strawberry enough and it will cause the chocolate to seize.
• Cut up an assortment of fruits to use in your bouquet.
• Pat dry any pieces you plan to dip in chocolate.
• Melt chocolate according to instructions that came with your Chocoley chocolate.Ideally, use a Double Boiler or Insert. Do not let the water touch the bottom of the double boiler. Only let the water simmer. Do not allow it to boil or you may burn the chocolate. If you must use a microwave, melt on medium heat for short periods being very careful not to overheat the chocolate.
• Use a stainless steel dipping fork to dip desired amount of fruit in melted chocolate. Tap fork in edge of pan or bowl to let excess chocolate drip off.
• Place dipped fruit on a Heavy Weight Dipping Sheet or waxed paper lined tray.
• Let the chocolate set-up (harden) by placing it on a level shelf in the refrigerator until it is obvious that chocolate is set-up. This can take between 10-15 minutes.
• Place a head of lettuce inside the container you will make your arrangement in. If the lettuce is too big, cut until it is the right size.
• Skewer each piece of fruit and/or chocolate dipped fruit on a bamboo skewer and then push the other end of the skewer into the head of lettuce.
• Continue placing skewers of fruit into the lettuce head at different angles until you have a full arrangement.

CHOCOLATE BOUQUET

Steps:

• 1. Preheat oven to 350°F.
• 2. If desired, tint the wooden skewers with the green food coloring, and set aside to dry.
• 3. Knead together the flour and cookie dough. Finely chop 1 cup of SNICKERS®Brand Miniatures and gently knead the candy into the dough.
• 4. Shape the dough into slightly flattened 2 1/2-inch circles. Insert the skewers into the sides of the dough, and bake until golden brown (about 10-12 minutes). Remove the pan from the oven, and lightly press an unwrapped DOVE® Chocolate Heart in the middle of each cookie. Let cool completely.
• 5. To wrap the cookies, poke a tiny hole in the center of each sheet of cellophane. Slide a skewer through each hole, and have the cellophane "collar" the cookie. Completely cover each cookie by bringing the cellophane up and around, tying it on the top with a ribbon. Cut small leaves from the construction paper, and glue them onto the stems.