Now this is my kind of candy! This Chocolate Dipped Fruit has got to be one of the easiest recipes on this site. From start to finish, you can be done in about 10 minutes – not bad at all for a treat that’s this delicious. As you can see from the photos, I chose to use one of my favorite dried fruits – apricots, but it also tastes great on dried papaya, mango or even fresh strawberries.
- 6 oz. semi-sweet chocolate
- dried fruit (apricot, mango, papaya) or fresh strawberries
To make tempered chocolate – chop the chocolate into pieces and place 4 oz. in a small glass bowl and microwave for 20 seconds. Stir the chocolate and continue to microwave for 20 seconds at a time, stirring in between, until the chocolate is smooth and shiny (it took me about 80 seconds total). Add the remaining 2 oz. of the chocolate and stir until smooth. The chocolate should register 87° F to 89° F on a candy thermometer.
Dip each piece of fruit into the tempered chocolate and place on a sheet pan covered with parchment paper. Refrigerate for 2 minutes to set.
adapted from a recipe found here