Fruit Filled Chocolate Container Recipes
CHOCOLATE-DIPPED FRUIT
Provided by Food Network Kitchen
Time 20m
Number Of Ingredients 0
Steps:
- Finely chop a 4-ounce bar of dark chocolate; microwave on 50% power until almost melted, about 2 minutes. Stir until smooth. Dip dried mango, papaya and/or apricot pieces in the chocolate, place on a parchment-lined baking sheet and chill until set, about 10 minutes.
Nutrition Facts : Calories 222 calorie, Fat 11 grams, SaturatedFat 6 grams, Cholesterol 2 milligrams, Sodium 30 milligrams, Carbohydrate 29 grams, Fiber 4 grams, Protein 2 grams, Sugar 22 grams
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- Wash and thoroughly dry the fruit using paper towels, drying each piece individually. If you’re dipping bananas, peel and slice them.
- After the fruit is washed and dried, melt the chocolate in the microwave starting with 30 seconds at full power. Stir gently then microwave another few seconds, up to 30 seconds. NOTE: softened wafers retain their shape until you stir them. Don't overheat the chocolate or it will seize.
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- Melt chocolate and coconut oil. This article gives you step-by-step instructions for three different ways to melt chocolate. I'm following the simple microwave method from the article to melt the entire bag of chips but with 1 teaspoon of coconut oil added.
- Coat molds. Using your spreader, add a small amount of melted chocolate to the molds one at a time. Then spread the melted chocolate so it coats the entire surface, taking care to spread the chocolate all the way up the sides of each mold.
- Chill. Chill the coated molds in the freezer for 30 minutes to let the chocolate firm up.
- Add the fillings. Next, stuff the chocolate-coated molds with the fillings. Depending on the size of your mold, you might have to trim the fillings to fit.
- Fill mold with final layer of chocolate. This step gets a little messy! Using your spreader, add a small amount of the melted chocolate to each mold, filling the mold completely.
- Chill. Set the filled chocolate molds on a large tray lined with parchment paper. Freeze for one hour. Do not discard the tray or parchment; we'll use them in the next step.
- Pop out. This is the most rewarding part of the process! Gently pop out each piece of chocolate onto your chilled tray lined with parchment paper. Tip: Before decorating, it's a good idea to give the chocolates another hour to set at room temperature.
- Clean up the edges. Using your hands or the tip of a paring knife, gently remove any excess chocolate from the pieces. You can also use the tip of your fingers to round off any rough edges.
- Decorate. The popping out was the most rewarding part of the process, but the decorating is definitely the most fun. You can be super elaborate or you can keep it simple.
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