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Dipped Fruit
- Difficulty
Medium
Published 2003
Method
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
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