Chocolate Dipped Anything
- 2 (3.5-ounce) bars dark chocolate, broken into small pieces
- pretzel sticks
- Dried fruit, such as papaya, mango, pitted dates or sour cherries
- Grapefruit, orange or tangerine segments (membranes intact)
Line a large sheet tray with parchment or wax paper.
In a small pot, heat chocolate over medium-low heat, stirring constantly, until just melted, 2 to 3 minutes.
Remove from heat and transfer to a small bowl.
One at a time, dip pretzels and fruit into chocolate, shaking off any excess, and arrange in a single layer on the prepared tray. (For moist items, like fresh citrus, be sure to pat them dry before dipping.)
Set aside in a very cool spot to let harden, 2 to 3 hours, or chill until set, 20 to 30 minutes.
TIPS
• When it comes time to dip, choose a smaller bowl as a deeper well of chocolate will help with even dipping.
• Dip dry ingredients like pretzels or dried fruit first, and then dip fresh fruit. This helps maintain the best dipping texture for the chocolate.
• Dip items just enough to cover the tip in chocolate or submerge them to completely enrobe in chocolate. Gently shaking off any excess chocolate after dipping helps to avoid a "foot" on the bottom of your treats.
• If the chocolate hardens too much while dipping, microwave it for 10-second intervals, stirring between each, or return to the small pot and gently reheat while stirring constantly to get a desired consistency.
See our Terms of Service.
- 2 (3.5-ounce) bars dark chocolate, broken into small pieces
- pretzel sticks
- Dried fruit, such as papaya, mango, pitted dates or sour cherries
- Grapefruit, orange or tangerine segments (membranes intact)