Recipe - Chocolate Drizzle

2 One half pound Semisweet chocolate; chopped
into 1/4inch pieces
1 pound Red seedless grapes;
stemmed, washed and dried
Three fourths pound Dried pineapple slices
Three fourths pound Dried peach halves
Three fourths pound Dried pear halves
2 pt Strawberries with stems;
lightly rinsed and dried

Heat 1 inch of water in the bottom half of a double boiler over medium
heat. Place 1 pound of semisweet chocolate in the top half of the double
boiler. Tightly cover the top with plastic wrap. Allow to heat for 12
minutes. remove from the heat and allow to stand for 5 minutes before
removing the plastic wrap. Use a rubber spatula or whisk to stir until
smooth, and continue to stir until the temperature of the chocolate is
reduced to 90 degrees Fahrenheit. Line 2 baking sheets with parchment
paper. Place the grapes in a stainless steel bowl. Pour the melted
chocolate over the grapes. Use a fork to transfer the chocolatedrenched
grapes, one at a time, onto the parchment paperlined baking sheets.
Refrigerate the chocolatedrenched grapes for 10 to 15 minutes, until the
chocolate has hardened. Transfer the grapes to the center of a large
serving platter and refrigerate. Heat 1 inch of water in the bottom half
of a double boiler over medium heat. Place 1 pound of semisweet chocolate
in the top half of the double boiler. Tightly cover with plastic wrap.
Allow to heat for 12 minutes. Remove from the heat and allow to stand for 5
minutes before removing the plastic wrap. Use a rubber spatula or whisk to
stir the chocolate until smooth, and continue to stir until the temperature
of the chocolate is reduced to 90 degrees. One at a time, dip Three fourths to 1inch
of each dried fruit into the melted chocolate. Allow excess chocolate to
drip into the top half of the double boiler before placing the drenched
fruit onto parchment paperlined baking sheets. Refrigerate the
chocolatedrenched fruit for 10 to 15 minutes, until the chocolate has
hardened. Transfer the chocolatecovered fruit to the large serving
platter, arrange the fruit near the outside edge of the platter, and return
to the refrigerator. Place One half pound of semisweet chocolate in the top half
of the double boiler. Proceed as in above method. Holding the strawberries
by the stem end, dip Three fourths to 1inch of each berry, one at a time, into the
melted chocolate. Allow excess chocolate to drip into the bowl before
placing the drenched strawberries onto the parchment paperlined baking
sheets. Refrigerate the chocolatedrenched berries for 10 to 15 minutes,
until the chocolate has hardened. Transfer the chocolatecovered berries to
the serving platter, placing them in between the grapes and the dried
fruit, and return to the refrigerator. Keep the drenched fruit refrigerated
until 10 to
15 minutes before serving.
Recipe By : BAKERS' DOZEN (MARCEL DESAULNIERS) SHOW #BD1A21

Posted to MCRecipe Digest V1 #309

Date: Sat, 23 Nov 1996 22:23:05 0600

From: Jackie Bordelon jbord@premier.net