How to make Chocolate covered fruit???

Question

Does anyone know the best way to make chocolate covered fruit. I have tried and cant get the fruit to stay on the chocolate and harden. Any ideas?

Answer 1

Go to the store and buy the little tub that has the chocolate in it. I can't remember the name of it now but it's usually in the produce section. I used to buy it and just eat the little chocolate dots straight out of it.

So you melt it in the microwave and then dip your fruit in there. Let the chocolate harden in the fridge and you're done! Throw away the tub when done - no mess!!

I have also seen that they have white chocolate but have not tried it myself.

Answer 2

I love chocolate-covered fruit! Take you good quality chocolate and break it into pieces in a glass bowl. Boil water in a pot and place the glass bowl over it. Stir the chocolate until it melt and then add 2-3 tablespoons of butter to the chocolate.

You can hand dip certain fruits such as strawberries into the chocolate. The key is to make sure that the fruit does not have water on its surface - chocolate & water do not go well together! Place the strawberries on wax paper after dipping and let them cool. You can place them in the refrigerator if you want the chocolate to harden.

Other fruit I've used are bananas and pineapples. Good luck!

Answer 3

Melt the chocolate in a double boiler. Add a little heavy cream to the melted chocolate to make it thick. Paper towel dry the fruit (I use strawberries). Dip strawberries in chocolate and place on wax paper. Put in refrigerator til hard. Good luck.

Answer 4

Use chocolate made for melting (usually found in the baking aisle) and make sure that your fruit is drained and not wet (use paper towels to drain out extra juice).

Answer 5

-Make sure the fruit's surface is completely dry...no traces of water
-As soon as you drizzle/dip the fruit into chocolate, place your tray into the fridge or freezer.
-Also, there are some chocolate products on the market that are designed specifically for dipping. Usually found in the produce section and it is microwavable.

Answer 6

make sure the fruit is dry on the outside the best thing I have found is to use chocolate flavored almond bark works great.I melted mine in a crock pot,dip the fruit in and be sure to refrigerate so the chocolate can harden

Answer 7

in a crock pot, melt chocolate or white chocolate almond bark .make sure the crock pot is on the lowest setting.when the chocolate is melted, dip the fruit in the chocolate then place the coated fruit on wax paper and put it in the fridge.hope this helps!

Answer 8

this is just a guess

buy big chocolate bars put them in a pot melt the chocolate and dip the strawberries

Answer 9

Hope this helps!

Answer 10

Chocolate covered fruit or nuts
Categories: Chocolate Fruits
Yield: 24 Servings
8 oz Milk or semisweet chocolate
2 tb Margerine
4 Navel oranges or
24 Whole unhulled strawberries or-
36 Maraschino cherrys w/stems or-
36 Brazil nuts

1. Remove peel from oranges and section, but do not remove membrane. 2. Place chocolate and margerine in a double boiler or saucepan over simmering water, stir until chocolate is melted and smooth. Do not let any water get into the chocolate. 3. Make sure ALL fruit is completely dry before immersing in the chocolate. 4. Place each orange section on the tines of a fork and dip into the chocolate, coating completely. 5. Place on lightly greased cookie sheet and chill until firm. 6. Serve at once. If desired, repeat as above with other fruits. NOTES : Chocolate covered nuts will keep for a long time, but fruits should be eaten as soon as possible.


For kiwi, mango (is best when dry) or pineapple: Do not dip to avoid getting moisture into the chocolate. Instead place fruit on foil lined pan and streak or puddle chocolate onto fruit from a paper cone, squeeze bottle or a small plastic bag with its corner cut off.

Strawberries must be dry when dipping. The California Strawberry Commission recommends buying berries no more than a day ahead of when you want to dip them. Store the berries refrigerator, but allow them to warm to room temperature before dipping. After dipping, let chocolate set in refrigerator, but do not store the strawberries there. Eat within 48 hours.

Since strawberries grow on the ground, they should be washed before they are eaten or dipped. Leave the green caps on and wash the berries gently with cool water flowing from the tap so as not to bruise the fruit.

If you are going to dip berries in chocolate or vanilla, they need to be completely dry. Just a tiny drop of water in the melted chocolate can cause the whole batch to seize (curdle) and it will be impossible to melt the chocolate and use it again. After washing the berries, pat them dry with a paper towel and place them on a dry paper towel until needed.

You can use other dry-surfaced fruit such as orange-sections (leave membrane on), dried fruit, citrus peel, apples (sliced or small whole), raspberries (do not wash and thread 3 to 4 on skewers) or bananas sliced in long pieces. White chocolate is great to use for a black and white effect. Let the first chocolate harden before dipping or drizzling with the other.

Chocolate dipped strawberries are particularly delicious if injected with Grand Marnier or other liquor after the chocolate hardens. Use a hypodermic needle and syringe to inject the strawberries. If using apples, dip in chopped toasted nuts right after dipping.

RECIPE #1 - Classic Chocolate Dipped Strawberries - Tempered chocolate works the best for covering strawberries with, but is not necessary as seen in recipes 2 and 3 -- tempered chocolate dries with a glossy surface and will harden properly; sometimes chocolate that isn't tempered will not. Do not overheat any chocolate while melting -- if chocolate gets too hot, it will burn or become too thin and will drip off of the strawberries rather than adhere to them. If the chocolate becomes too thick to work with, add drops of vegetable oil, small amounts of vegetable shortening or cocoa butter (not butter or margarine as it contains water) and stir until it becomes the right consistency; do not turn up the heat thinking it isn't melting otherwise you'll burn it. Once chocolate has been used for dipping fresh fruit in or has added oil, it cannot be used to temper again. Instead, it can be melted and used in baking recipes or for dipping.

18 large fresh strawberries (washed and pat dry) with stems and green caps on.

1 pound semi sweet (or any type) chocolate pieces, coarsely chopped

toothpicks

Styrofoam


1. Cover jell-roll or any rimmed pan with parchment paper or foil. Optionally place Styrofoam block in the center.

2. Insert a toothpick into the stem end of each strawberry or hold the stem.

3. Dip the strawberry into the chocolate, coating 3/4 of the lower part of the berry, being careful not to cover the stem. Scrape the side of the bowl on the way out. (Leave the green cap and some of the red berry showing for a more decorative finished product). You may have to dip the strawberries twice for a thicker chocolate coating - wait until the first coating has hardened, then dip again.

4. Place fruit on paper-lined pan. You can spear the free end of the toothpick into a piece of Styrofoam to allow the strawberry to dry upside down. Allow coating to set. If desired, after the chocolate hardens, dip the tip in a contrasting chocolate or white chocolate may be drizzled over the dark chocolate for a fancier look.

5. After the chocolate hardens, remove the strawberries from the toothpicks. You can also refrigerate until chocolate is set, but remove as soon as chocolate is hardened, unless the weather or room is extremely hot.

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RECIPE #2 - Chocolate Covered Strawberries adapted from Gourmet Magazine
Makes 10 chocolate-covered strawberries

HAVE ALL INGREDIENTS AT ROOM TEMPERATURE

6 ounces bittersweet chocolate, chopped
1 tablespoon butter
3 tablespoons heavy cream
10 large strawberries with long stems

1. Line a baking sheet with foil or waxed paper.

2. In the top of a double boiler set over hot water, melt the chocolate and butter, stirring constantly until the chocolate melts. Add the cream and stir until mixture is smooth. Let the mixture cool to tepid (100 degrees F - body temperature).

3. Holding each strawberry by the stem, dip into the chocolate mixture allowing the excess chocolate to drip back into the pan. If necessary, add additional cream to the chocolate to achieve desired coating consistency. Transfer the coated strawberry to the lined sheet and repeat process. Allow the chocolate to cool and then chill the strawberries until chocolate is set, about 20 to 30 minutes.

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RECIPE #3 - White and Chocolate Covered Strawberries from hersheys.com
Makes about 2 to 3 dozen berries.

1-2/3 cups (10-oz. pkg.) HERSHEY'S Premier White Chips
2 tablespoons shortening (do not use butter, margarine, spread or oil)
1 cup HERSHEY'S Semi-Sweet Chocolate Chips
4 cups (2 pt.) fresh strawberries, rinsed, patted dry and room temperature

1. Cover tray with wax paper.

2. Place white chips and 1 tablespoon shortening in medium microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir until chips are melted and mixture is smooth. If necessary, microwave at HIGH and additional 30 seconds at a time, just until smooth when stirred.

3. Holding by top, dip 2/3 of each strawberry into white chip mixture; shake gently to remove excess. Place on prepared tray; refrigerate until coating is firm, at least 30 minutes.

4. Repeat microwave procedure with chocolate chips in clean microwave-safe bowl. Dip lower 1/3 of each berry into chocolate mixture. Refrigerate until firm. Refrigerate leftover strawberries.

VARIATIONS:

For double- and triple-dipped strawberries: After first coating of chocolate is set, dip into contrasting chocolate, leaving part of the first chocolate exposed. Repeat with third chocolate, if you wish, allowing each layer to set between dips.

To drizzle strawberries with chocolate: Microwave chocolate in small plastic bag until melted; squeeze into one corner of bag. Lay strawberries close together on baking sheet. With scissors, cut a small hole in corner of bag, and move back and forth over strawberries, squeezing bag gently.

Notes:

Microwave melting times vary with amount of chocolate and wattage of your oven;
Chocolate chips may still hold their shape during microwaving, so stir them half way through the melting time to check if they’ve liquefied; and,
Chocolate amounts are approximate; amount needed depends on size of strawberries, and whether or not they are single-, double-, triple-dipped or drizzled.