White chocolate for dipping fruit

Guest is Chef Ashley McGee

White Chocolate-coated Fall Fruit Project

 

Equipment:

Popsicle sticks or toothpicks

Medium- sized stainless steel bowl

Medium-sized pot that the bowl fits snugly on top of

Sheet pan with fitted rack for cooling the dipped fruit (or wax paper)

 

Dipping Mixture:

Either White couverture chocolate OR

1 bag (12-oz.) White Baking Chips (about 2 cups)

1 tbsp. vegetable shortening

 

Fruit:

Whole, washed apples (use popsicle sticks – get at craft store, like Michael’s, etc..)

OR

Sliced wedges of apples or pears, washed, but skin left on wedges (use toothpicks)

 

Garnish options:

Chocolate Sprinkles

Green or Orange Sprinkles

Cinnamon Sugar (1 tablespoon cinnamon mixed with ½ cup granulated sugar)

Pumpkin Pie spice Sugar (Same ratio)

 

Method of Preparation:

Wash and prepare fruit.  Put sprinkles or spiced sugar in bowls.

Make sure you have popsicle sticks or toothpicks for skewering the fruit handy.

Find a medium-sized pot that the bowl you choose fits snugly on top of without falling in.

Place 2-3 inches of water in that pot.  Bring to a boil, then reduce to a simmer.

Place the white coating chocolate OR white baking chips and shortening in a medium-sized stainless steel bowl. 

Place the bowl atop the simmering water, stirring with spoon or heat-resistant rubber spatula.

Melt the chocolate until very smooth.

Skewer the fruit with chosen utensil (popsicle stick for whole fruit or toothpicks for bite-sized pieces).

Dip the fruit to your desired coverage in the melted white chocolate.

Then use a spoon to gently sprinkle garnishes on top, while the chocolate is still hot.  (or kids sometimes just like to dip the whole thing in the bowl). 

Cool on rack or waxed paper to set the chocolate to lightly harden.

Then eat!! 

Whole apples last a lot longer if you are doing ahead of eating time.  Slices will turn brown, so eat right away!


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