Best Chocolate Dipped Fruit Recipes

CHOCOLATE-DIPPED FRUIT

Steps:

• In a microwave, melt chocolate chips and shortening; stir until smooth. Spear fruit with toothpicks; dip into chocolate. Allow excess to drip off. Place on waxed paper or stick toothpicks into a block of Styrofoam to set.

CHOCOLATE-DIPPED FRUIT

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.

CHOCOLATE-DIPPED FRUIT

Steps:

• Line a baking sheet with foil. For the chocolate coating: In a small heatproof bowl set over hot (not simmering) water, melt the semisweet chocolate with 1 teaspoons of oil. In another small heatproof bowl set over hot (not simmering) water, melt the white chocolate with the remaining 1 teaspoons oil. Leave both bowls over the hot water.
• Pick up one piece of fruit at a time and dip it into the melted dark or white chocolate, coating about half of each piece of fruit. If desired, drizzle the dipped portion with a contrasting color of chocolate and sprinkle with some chopped nuts. Place the fruit on the foil-lined baking sheet. Work quickly to coat the remaining fruit.
• Refrigerate for 5 minutes or until the chocolate is set. Keep in a cool place until ready to serve. (Fresh fruit should not be held for more than 4 hours before serving).

CHOCOLATE-DIPPED FRUIT WREATH

Steps:

• Line a cookie sheet with wax paper.
• Wash and dry fruit. Slice star fruit.
• Heat chocolate ships and shortening in a small pot over low heat, stirring often until smooth. Remove from heat.
• Dip HALF of each fruit piece in chocolate. Place on waxed paper. Refrigerate 30 minutes.
• Arrange fruit on a serving plate in the shape of a wreath. Garnish with fresh rosemary and/or fresh mint leaves by inserting sprigs into the "wreath" then top with an orange peel bow.
• Orange Peel Bow: Using a channel knife, cut a long strip of orange peel. Roll or sprinkle with sugar the arrange into a bow on top of the wreath.

RAINBOW FRUIT SKEWERS WITH CHOCOLATE-DIPPED STRAWBERRIES

Steps:

• Cut the kiwi and orange crosswise into 4 rounds, then cut each round into 3 pieces, so you end up with 12 pieces of each fruit. To prepare the skewers, put 2 blueberries about 1/3 of the way down the skewer, add a piece of kiwi, a pineapple chunk, a piece of orange, and top with a chocolate dipped strawberry.;
• Line a tray with waxed paper. Break up the chocolate into small pieces and place about two thirds of it into the bowl of a double boiler over barely simmering water. Make sure that the bottom of the bowl does not touch the water. Stir occasionally, very gently, until the chocolate has melted, about 1 minute. Remove the bowl from the double boiler and add the rest of the chocolate, stirring gently until it has melted. Dip the strawberries in the chocolate, place on the waxed paper and chill in the refrigerator for 15 minutes until chocolate is set.

CHOCOLATE-HAZELNUT DIPPED FRUIT

Steps:

• Special equipment: 16 (4-inch) skewers or toothpicks
• Line a baking sheet with waxed paper or parchment paper. Set aside. Using paper towels, pat the pineapple pieces dry. Thread the skewers starting with a piece of pineapple, then a banana slice and then a grape. Repeat with the remaining fruit and skewers.
• In a small bowl, combine the cream, chocolate chips, and oil. Set the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth, about 5 minutes. Put the hazelnuts in another small bowl.
• Dip 1 side of the skewered fruit into the chocolate mixture. Allow any excess chocolate to drip off and then dip the skewer into the chopped nuts. Place the skewers, chocolate side up, on the prepared pan. Refrigerate until the chocolate has set, about 30 to 40 minutes.

CHOCOLATE-DIPPED FRUIT WREATH

Steps:

• Line jelly roll pan, 15 1/2x10 1/2x1 inch, with waxed paper. Heat chocolate chips and shortening in 1-quart saucepan over low heat, stirring frequently, until smooth; remove from heat.
• Dip half of each piece of fruit into chocolate. Place in pan.
• Refrigerate uncovered about 30 minutes or until chocolate is firm. Arrange fruit on plate in wreath shape.

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-DIPPED FRUIT WREATH

Steps:

• Line jelly roll pan, 15 1/2x10 1/2x1 inch, with waxed paper. Heat chocolate chips and shortening in 1-quart saucepan over low heat, stirring frequently, until smooth; remove from heat.
• Dip half of each piece of fruit into chocolate. Place in pan.
• Refrigerate uncovered about 30 minutes or until chocolate is firm. Arrange fruit on plate in wreath shape.

CHOCOLATE DIPPED FRUIT

Steps:

• Melt shortening and chocolate chips in microwave or double boiler, being careful to not burn -- stir frequently. When melted, carefully dip fruit and place on baking sheet to cool.

CHOCOLATE-DIPPED FRUIT

Steps:

• 1. Line a baking sheet with foil. In a small heatproof bowl, set over hot (not simmering) water, melt the semisweet chocolate with 1 teaspoon of oil.
• 2. In another small heatproof bowl set over hot water (not simmering), melt the white chocolate with the remaining 1 teaspoon of oil. Leave both bowls over the hot water.
• 3. Pick up one piece of fruit at a time and dip it into the melted dark or white chocolate, coating about half of each piece of fruit. If desired, drizzle the dipped portion with a contrasting color of chocolate and sprinkle with some chopped nuts.
• 4. Place the fruit on the foil lined baking sheet. Work quickly to coat the remaining fruit. Refrigerate for 5 minutes or until the chocolate is set. Keep in a cool place until ready to serve. (Fresh fruit should not be held for more than 4 hours before serving).