How to Make Chocolate-Dipped Fruit

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Chocolate-dipped fruit can be made using chocolate ganache or tempered chocolate. Determine what type of chocolate to dip your fruit in with advice from a certified executive chef in this free video on chocolate treats.

Part of the Video Series: Chocolate Treats
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Video Transcript

Hi, I'm Dennis Mandragonna, Chef at Porters Neck Country Club. This is how to make chocolate dipped fruit. You will need assorted fruit. We have Granny Smith apples, red apples, pear, cantaloupe, and banana. You need a chocolate ganache (ganache: equal parts chocolate and heavy cream with a knob of butter), tempered chocolate (chocolate melted to a hundred degrees; cooled down to ninety-one degrees) gloves, a pan, parchment paper or wax paper, and another little trick is this Styrofoam. Take your fruit; dip it in your chocolate, stick it into the container, or and then lay it on the paper. Same thing with the tempered chocolate. Shake off the excess; lay it on the paper. Refrigerate for fifteen minutes. It'll be good for about three hours, and then the fruit starts to get soft. I'm Dennis Mandragonna, chef at Porters Neck Country Club. That's how you make chocolate dipped fruit.

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