Select anything to dip in chocolate. Who knows? You may just love it.
Dipped Chocolate Anything
Recipe courtesy Mark Bittman
Total Time: 40 min
Prep: 20 min
Inactive Prep: —
|Cook: 20 min
Yield: Enough for 20 to 30 dips
- 12 oz. good-quality bittersweet chocolate, chopped into bean-size pieces (by hand or in a food processor)
- Pretzels, graham crackers, dried fruit or anything, for dipping
Melt 1/2 pound chocolate (about ⅔ of a package) in top of a double boiler (or clean metal bowl set over simmering water). Remove chocolate from heat when it reaches 120 degrees F on a candy thermometer.
To bring into tempering range, add remaining chocolate to the mixture and stir constantly with a rubber spatula until the thermometer registers 84 degrees. Test to see if it is tempered by dipping a spoon in the chocolate. Check after 6-7 minutes. If it sets without streaks and it’s glossy, it’s tempered. Now you may dip anything in your chocolate. Have fun!
Remember – Your chocolate will set at room temperature. Don’t be tempted to refrigerate it. It will ruin the tempering.
Associated video: “Chocolate Dipped Anything with the World’s Premier Culinary College” on YouTube