Madeleine Kamman

Chocolate-Coated Soft Prunes

Preparation info
  • FFR—

    24

    prunes
    • Difficulty

      Easy

Appears in
top 1000The New Making of a Cook
The New Making of a Cook

By Madeleine Kamman

Published 1997

  • About

This is a delicious treat for kids.

Ingredients

  • 12 ounces dark chocolate couverture or premium dark chocolate or milk chocolate
  • Two 9-ounce

Method

Temper the chocolate as indicated above. Line a small sheet pan with parchment paper. Working in a cool room, dip the prunes in the chocolate, then, with the help of two small forks, deposit them on the parchment paper. Refrigerate them a few minutes to set the chocolate rapidly, then let them stand in a room with a temperature of 65° to 70°F until dry and shiny.