Best Chocolate Dipped Fruit Bouquet Recipe No Tempering Required Recipes

FRUIT BOUQUET

Fruit Bouquet image

Provided by Ree Drummond Bio & Top Recipes

Categories dessert

Time 55m

Yield 2 fruit bouquets

Number Of Ingredients 9

Ingredients

6 ounces semisweet chocolate chips
4 ounces white chocolate chips
2 Granny Smith apples, cored and sliced into 8 wedges
1 pineapple, peeled (but not cored) and sliced into 1/4-inch rounds
1/2 cup blueberries
2 cups strawberries, green tops removed, hull left intact
2 cups red grapes
1 small cantaloupe, peeled, seeded and cut into 1-inch cubes.
1 bunch curly kale, stemmed

Steps:

Put the semisweet and white chocolate chips in separate medium glass bowls. Fill 2 medium saucepots with 2 inches of water and set over medium-low heat. Place a glass bowl on top of each of the saucepans and melt the chocolate until smooth.
Place 2 rectangular Styrofoam blocks inside 2 loaf pans to anchor them. These will hold the dipped apples while drying.
Insert a skewer lengthwise into each apple slice. Dip each slice into the semisweet chocolate, coating it completely with a thin layer. Poke the end of each skewer in the Styrofoam for the slices to set completely, 10 to 12 minutes.
Once set, drizzle the apples with a thin stream of melted white chocolate using a spoon and return them to the Styrofoam to set.
Use flower cookie cutters to cut 8 to 10 flower shapes out of the pineapple rounds, leaving the core of the pineapple rounds as the center of the flowers. Skewer the rounds going completely through the core and top with a single blueberry. Next, continue to skewer the remaining fruit according to your own preference, including: 1 strawberry per skewer, 3 to 5 grapes per skewer and 1 to 3 cantaloupe cubes per skewer, each topped with a blueberry if desired.
To build: Place a Styrofoam ball in each of 2 mugs to anchor the skewers. Use pieces of kale to cover the Styrofoam. Cut the skewers to desired length with clippers. Place the skewers into the Styrofoam and arrange like a flower bouquet. If not presenting right away, cover lightly with plastic wrap or a 2-gallon resealable freezer bag and refrigerate for up to 48 hours.

CHOCOLATE-DIPPED FRUIT

Chocolate-Dipped Fruit image

Provided by Food Network Kitchen

Time 20m

Number Of Ingredients 0

Ingredients

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.

Nutrition Facts : Calories 222 calorie, Fat 11 grams, SaturatedFat 6 grams, Cholesterol 2 milligrams, Sodium 30 milligrams, Carbohydrate 29 grams, Fiber 4 grams, Protein 2 grams, Sugar 22 grams

CHOCOLATE-DIPPED FRUIT

Chocolate-Dipped Fruit image

"This treat combines two favorites -- fruit and chocolate," notes field editor Dorothy Anderson, Ottawa, Kansas.

Provided by Taste of Home

Categories Desserts

Time 15m

Yield 10-12 servings.

Number Of Ingredients 4

Ingredients

1 cup semisweet chocolate chips
1 to 2 teaspoons shortening
1 package (6 ounces) dried apricots
1 pint fresh strawberries

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.

Nutrition Facts : Calories 113 calories, Fat 5g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 19g carbohydrate (15g sugars, Fiber 3g fiber), Protein 1g protein.

DIPPED CHOCOLATE ANYTHING

Dipped Chocolate Anything image

Tempering chocolate is not hard, but it's a little bit tricky. You definitely need a candy thermometer (old-fashioned or digital) to measure three or four temperatures: roughly 115 degrees Fahrenheit and 91 and 88 degrees. Melt the chocolate slowly in a double boiler to about 115 degrees. Then to bring the temperature to dipping perfection (91 degrees), add more unmelted chocolate to the pot until the temperature is 91. At that point you can start dipping - fruit, graham crackers, cookies - whatever. When the chocolate reaches 88 degrees, if it lasts that long, the dipping must stop. But don't worry, you can reheat the chocolate.

Provided by Mark Bittman

Categories dips and spreads, dessert

Time 45m

Yield Enough for 20 to 30 dips

Number Of Ingredients 2

Ingredients

2 pounds good-quality bittersweet chocolate, chopped into bean-size pieces (by hand or in a food processor)
Pretzels, graham crackers, dried fruit or anything for dipping

Steps:

Melt 1 1/2 pounds chocolate in top of a double boiler (or clean metal bowl set over simmering water). Remove chocolate from heat when it reaches between 110 and 115 degrees on a candy thermometer.
To bring into tempering range, add remaining chocolate to the mixture and stir constantly with a rubber spatula until the thermometer registers 82 to 84 degrees. Put chocolate back over the hot water and bring temperature to between 88 and 91 degrees. Be careful not to let the temperature fall too far or you will have to gently re-warm the mixture; if the temperature rises above 91 degrees in the tempering step, you will have to start the process over.
Once tempered, use immediately for dipping. Store tempered chocolate at room temperature.