Dipped Fruit
Ingrediënten
- 7 –9 oz 200–250 g Fruit (such as strawberries, bananas, grapes, ground cherries, or oranges)
- 7 oz 200 g Fondant (see p. 44)
- 10.5 oz 300 g Dark couverture chocolate
Instructies
- Wash the fruit you have chosen and dry with paper towel.
- Warm the fondant to about 86 °F (30 °C) in a bain-marie.
- Dip the fruit, set on parchment paper, and let dry.
- Then melt chocolate in a bain-marie and dip the fruit.
- Depending on the fruit, you can dip it completely or only partly.
- Strawberries: it is best to hold the stem and dip ¾ of the way.
- Ground cherries: hold the leaves (which should stay on for decoration) and dip halfway.
- Dip bananas entirely.
- You can dip grapes individually or dip a bunch of 5–6 grapes together.
- Peel oranges, separate the slices, and dunk each slice completely.
- Let dry on parchment paper or a drying stand.
Notes / Tips / Wine Advice:
- Dipped fruit—especially large things like bananas—is particularly attractive when partly decorated with white chocolate and/or sprinkled with brittle.
- It is easiest to dip the fruit if you hold them on a toothpick or a fork.
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