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Ingredients
- 2 1/2 lb Semisweet chocolate, minced into 1/4-inch pcs
- 1 lb Red seedless grapes, stemmed, washed and dry
- 3/4 lb Dry pineapple slices
- 3/4 lb Dry peach halves
- 3/4 lb Dry pear halves
- 2 pt Strawberries with stems, lightly rinsed and dry
Directions
- Heat 1- inch of water in the bottom half of a double boiler over medium heat. Place 1 lb. of semisweet chocolate in the top half of the double boiler. Tightly cover the top with plastic wrap. Allow to heat for 12 min. remove from the heat and allow to stand for 5 min before removing the plastic wrap. Use a rubber spatula or possibly whisk to stir till smooth, and continue to stir till the temperature of the chocolate is reduced to 90 degrees Fahrenheit. Line 2 baking sheets with parchment paper. Place the grapes in a stainless steel bowl. Pour the melted chocolate over the grapes. Use a fork to transfer the chocolate-drenched grapes, one at a time, onto the parchment paper-lined baking sheets.
- Chill the chocolate-drenched grapes for 10 to 15 min, till the chocolate has hardened. Transfer the grapes to the center of a large serving platter and chill. Heat 1- inch of water in the bottom half of a double boiler over medium heat. Place 1 lb. of semisweet chocolate in the top half of the double boiler. Tightly cover with plastic wrap.
- Allow to heat for 12 min. Remove from the heat and allow to stand for 5 min before removing the plastic wrap. Use a rubber spatula or possibly whisk to stir the chocolate till smooth, and continue to stir till the temperature of the chocolate is reduced to 90 degrees. One at a time, dip 3/4 to 1-inch of each dry fruit into the melted chocolate. Allow excess chocolate to drip into the top half of the double boiler before placing the drenched fruit onto parchment paper-lined baking sheets. Chill the chocolate-drenched fruit for 10 to 15 min, till the chocolate has hardened. Transfer the chocolate-covered fruit to the large serving platter, arrange the fruit near the outside edge of the platter, and return to the refrigerator. Place 1/2 lb. of semisweet chocolate in the top half of the double boiler. Proceed as in above method. Holding the strawberries by the stem end, dip 3/4 to 1-inch of each berry, one at a time, into the melted chocolate. Allow excess chocolate to drip into the bowl before placing the drenched strawberries onto the parchment paper-lined baking sheets. Chill the chocolate-drenched berries for 10 to 15 min, till the chocolate has hardened. Transfer the chocolate-covered berries to the serving platter, placing them in between the grapes and the dry fruit, and return to the refrigerator. Keep the drenched fruit refrigerated till 10 to15 min before serving.
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