Chocolate Dipped Anything

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

Level:  Easy

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


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