Chocolate Dipped Fruit
This is about managing temperature and moisture. If the fruit is wet or the chocolate gets too hot, the coating will streak or slide right off the skin.
Dryness is your best friend.
Wash your fruit hours before you plan to dip it. Any moisture left on the surface will cause the chocolate to seize or pull away as it cools.
- heavy-bottomed saucepan
- heat-proof glass bowl
- silicone spatula
- parchment paper
- baking sheet
What goes in.
- 1 lbfresh strawberries, cherries, or orange slices
- 8 ozbittersweet chocolate (at least 60% cocoa), finely chopped
- 1 tbspneutral oil, such as grapeseed or refined coconut oil
The Double Boiler Method
Place the chocolate bowl over an inch of simmering water, ensuring the bowl does not touch the water. Remove it from the heat once two-thirds of the chocolate has melted, and stir until the residual heat finishes the job.
The method.
Prep the fruit
Wash the fruit and pat it thoroughly with paper towels. Leave it in the refrigerator to chill for at least 30 minutes; cold fruit helps the chocolate set almost instantly upon contact.
Melt the chocolate
Bring an inch of water to a bare simmer in your saucepan. Place the bowl with chopped chocolate and oil on top. Stir slowly with a spatula until smooth, then pull it off the heat immediately.
Dip the fruit
Hold the fruit by the stem or base. Dip it three-quarters of the way into the chocolate, lift, and let the excess drip off for a few seconds. Do not shake it.
Set
Place the dipped fruit onto a parchment-lined baking sheet. Let it sit undisturbed at room temperature for at least 20 minutes before serving.
Other turns to take.
Nut Crusted
Roll the dipped fruit in finely chopped pistachios or toasted hazelnuts while the chocolate is still wet.
Drizzled
After the base coat hardens, melt a small amount of white chocolate and flick it across the fruit with a fork.
When it doesn't go to plan.
Avoid using chocolate chips, as they contain stabilizers that prevent a smooth, shiny finish.
If your chocolate becomes too thick while dipping, put the bowl back over the simmering water for ten seconds only.
Work in a cool room; high humidity can make the chocolate turn dull and cloudy.
The ones that keep coming up.
Why did my chocolate turn thick and grainy?
This is called seizing. It happens if a drop of water gets into the chocolate or if it gets too hot. Start over with fresh chocolate.
Should I store these in the fridge?
Keep them at room temperature if you plan to eat them within a few hours. The refrigerator creates condensation, which will ruin the texture of the chocolate shell.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe