Chocolate Grapes
Recipes » Desserts » Desserts - Other
Instead of hand-dipping fruits, as one does with strawberries, you can make a hundred of these in just a few minutes. It is always very amusing when you put a plateful on the table after a meal. Invariably people say, "No thanks, I'm full already", no doubt thinking that you are presenting a dense chocolate bonbon. Then, when they bite in and get a juicy, tart squirt of flavor, they always reach for another.
"The melted chocolate should not be too hot when you work with it. To check the temperature, dab a small amount of it on your lower lip. When it is "lip temperature" (or body temperature), it is ready to use." - vogelapYield: 3 Ready in 15 minutes
Cuisine: AmericanMain Ingredient: Grapes
100% would make again (reviews)
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Notes Chocolate Grapes Preparation
Wash and dry the grapes well and place them in a bowl large enough to toss them easily. Line a baking sheet with parchment paper.
Add the melted chocolate to the grapes slowly (about 1 tablespoon at a time), stirring well (and gently) with a spatula, carefully scraping the sides of the bowl and folding through the center of the grapes to coat all of them evenly.
Mix the cocoa powder and powdered sugar together. When the chocolate begins to set, using a small strainer, sprinkle the cocoa/sugar mixture little by little over the surface. Gently toss to stir the grapes as you sift, continuing to add the cocoa until all of the grapes are well coated and separated. Spread on the prepared baking sheet.
Cover with plastic wrap and refrigerate until the chocolate is set, or for up to 1 day.
Notes
The melted chocolate should not be too hot when you work with it. To check the temperature, dab a small amount of it on your lower lip. When it is "lip temperature" (or body temperature), it is ready to use.
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The melted chocolate should not be too hot when you work with it. To check the temperature, dab a small amount of it on your lower lip. When it is 'lip temperature' (or body temperature), it is ready to use.
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The melted chocolate should not be too hot when you work with it. To check the temperature, dab a small amount of it on your lower lip. When it is 'lip temperature' (or body temperature), it is ready to use.
[I posted this recipe.] |
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