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The last time I was in my local up-scale, organic supermarket, I saw chocolate-dipped strawberries selling for $1.25 each. Sure, they were big, and they might have even had some white chocolate drizzled on there too, but a buck-twenty-five? That alone is enough inspiration for me to make them at home. Some would say that good fruit doesn't need any sort of help. I agree. The fruit I happened to have on hand, however, was a little less than spectacular, so I didn't feel the least bit bad about dipping it in some Valrhona Manjari (64%). I just put a handful of chocolate wafers into a double boiler (a bowl on top of a small pan of gently simmering water), let them melt, dipped my strawberries and orange sections and let them cool on some wax paper. I then slightly burned my fingers "cleaning" the warm leftover chocolate from the bowl.
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1-18-2006 @8:06PM Huffy said... D is also for Dipping Fruit in Dulce de Leche, which gives us a coveted Double D! Make your own caramel, or seek out cajeta in squeeze bottles at a local Mexican mercado.
Huffy
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