When you have mastered the art of tempering, temper about 150 g chocolate of your choice. I find that white chocolate and strawberries work very well together, and dark chocolate is particularly good with cherries and cape gooseberries.
Pick really perfect fruit, and half dip it. Place the dipped fruit on greaseproof paper and refrigerate. You don’t need to worry about condensation, as these will not be hanging around! Eat them as soon as they are ready, in about 10 minutes. You can also use nuts and candied peel, anything you want really.
© 2003 Chantal Coady. All rights reserved.