4
|
ounces semisweet or bittersweet chocolate, chopped |
2 |
cups glacéed or dried fruit pieces, such as pears and apricots |
| 1. |
Combine chocolate with 1 tablespoon shortening in 4-cup glass measure or 1-and-a-half-quart glass mixing bowl. Pour very warm tap water (100 to 110 degrees F) into large glass bowl to depth of 1 inch. Place measuring cup or bowl with chocolate into larger bowl. Water should cover bottom half of measuring cup or bowl containing chocolate. Adjust water level as necessary. (Don’t splash any water into chocolate!) |
| 2. |
Stir chocolate mixture constantly with rubber or silicone spatula until chocolate is completely melted and smooth. This takes 15 to 20 minutes; don’t rush. If water begins to cool, remove measuring cup or bowl containing chocolate. Discard cool water and add warm water. Return measuring cup or bowl containing chocolate to larger bowl containing water; resume stirring. |
| 3. |
Dip half of each piece of fruit into melted chocolate. Allow excess chocolate to drip off, then place dipped fruit on waxed paper. Let stand for 30 minutes or until dry. Serve fruit same day it is dipped. Makes 16 servings. |
