This became a favorite appetizer of mine after a Christmas party I served this at several years ago. They’re always a hit, and a decadent way to meet your daily requirement of fruit!
INGREDIENTS
1 pound fresh strawberries washed
8 ounces dried Turkish apricots
8 ounced medjool dates
8 ounces E. Guittard 72% Cacao Bittersweet Chocolate, chopped
8 ounces E. Guittard 38% Cacao Milk Chocolate, chopped
2 Tablespoons shortening
DIRECTIONS
1. In a double boiler, gently melt the chocolate and shortening over simmering, not boiling water. Be sure to stir well to fully incorporate the shortening.
2. Keep the chocolate at a low heat and gently dip the fruit in the mixture.
3. Place each piece on a piece of wax paper and transfer to the fridge for 30-60 minutes to set. You may have to re-warm the chocolate a few times as it starts to set.
Note: Taking a cue from my experiment with fondue, I mixed two types of chocolate, but if you only have one it will work just fine. Also, I don’t have a double boiler so I set up a large pyrex bowl over a saucepot with simmering water.
If you want to get more creative, try chopping up nuts or melting white chocolate for an extra bit of color and flavor. Substitute cherries, apples or other dried fruit. Though really, what more do you need than chocolate and strawberries?
Tina Turbin
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