CHOCOLATE COVERED FRUIT

Steps:

• Peel oranges and separate into sections.
• Wrap sections in plastic wrap so they do not dry out.
• Rinse strawberries under cold running water, do not remove the stems.
• Pat berries completely dry with paper towels.
• Set fruit aside.
• Fruit should be at room temperature for dipping.
• Place peanuts in a small bowl.
• Into a double boiler top, not over water, grate semi sweet chocolate squares.
• Set candy thermometer in place, set aside.
• Heat water to boiling in double boiler bottom; remove from heat.
• Place double boiler top over hot water; melt chocolate, stirring constantly with rubber spatula, until temperature reaches 130 degrees.
• Immediately discard hot water from double boiler bottom and refill with cold water to come one-third of the way up the side of the double boiler.
• Set top in place and cool chocolate, stirring constantly, until chocolate temperature reaches 83 degrees.
• Remove double boiler top and replace cold water in bottom with warm water (about 85 degrees).
• This will keep the chocolate and dipping consistency longer.
• With fingers, hold one piece of fruit at a time and dip it into chocolate, leaving part of fruit uncovered.
• Shake off excess chocolate or gently scrape one side of fruit to remove excess.
• Place on waxed paper.
• Working quickly, stir peanuts into leftover chocolate in pan.
• Drop mixture by tablespoonfuls onto waxed paper.
• Let chocolate covered fruit and peanut clusters stand until chocolate is set (about 10 minutes) before removing from waxed paper.
• Serve dipped fresh fruit same day.
• Store peanut clusters in tightly covered container; use within one week.
• Note: Chocolate can be easily melted in the microwave as well.
• Break chocolate into chunks and microwave in increments of 20-30 seconds, stirring in between each session.