Chocolate-Dipped Fruit

Fruits Glacés au Chocolat

Appears in
French Classics Made Easy
French Classics Made Easy

By Richard Grausman

Published 2011

  • About

SOME OF THE MOST delicious candies are very simple to make. For example, chocolate-coated dried and fresh fruits, as well as assorted nuts, add an elegant touch to the end of a meal when served with coffee or Cognac. All you need to do is melt chocolate, stir it well as it cools (see In Addition), dip the fruit to coat, and let it cool on waxed paper. You can use either semisweet or milk chocolate for these candies.

When dipping, the chocolate should feel cool to the touch. The chocolate will be thick and close to setting. Chill a plate or baking sheet and cover it with waxed paper. The chilled surface helps the chocolate set once dipped. The chocolate-covered fruits should be kept covered in a cool room or in the refrigerator, but should be served at room temperature.