Chocolate and fruit, the perfect combination. Hilary Kennedy from Eye Opener on CW33 was in my kitchen a few days ago creating some of the the most rewarding Valentines on earth. We made rich dark chocolate enrobed frozen bananas dusted with peanuts, fresh juicy strawberries dipped to perfection and drizzled with a little white chocolate garnish and last but not least dried apricots take on new meaning when coated in white chocolate. They were all fantastic.
Tune into tomorrow morning to see the fun from 4:00 am to 7:00 am
And consider crafting chocolate dipped fruit for YOUR Valentine!
Chocolate Dipped Strawberries
1 pint fresh strawberries
1 ½ cups dark chocolate chips, 60% cocoa
¼ cup white chocolate chips
Wash and thoroughly dry berries. Refrigerate berries so that they are cold when dipping. Melt dark chocolate in the microwave in 30-second intervals stirring each time until chocolate is smooth. Dip chilled berries into chocolate and place them on waxed or parchment paper. When chocolate is set, melt white chocolate in the same manner as dark. Pour melted white chocolate into a zip top bag. Clip the end with scissors making a small whole in the bag and drizzle strawberries with white chocolate. Serve within 4 hours.
White Chocolate Dipped Apricots
1 cup white chocolate chips
1 ½ cups dried apricots
Melt white chocolate in the microwave in 30 second intervals stirring in between. Line baking sheet with waxed or parchment paper. Dip each apricot halfway into the white chocolate. Lay apricots onto a baking sheet lined with waxed paper until the chocolate sets.
Frozen Banana Pops
3 ripe bananas
1 ½ cups 60% cocoa chocolate
¼ cup chopped peanuts
12 pop sticks
Cut each banana into 4 chunks. Push pop stick into each banana chunk. Freeze bananas. Melt chocolate in the microwave in 30 second intervals stirring in between. Dip frozen bananas into chocolate and place on waxed paper lined baking sheet. Sprinkle each dipped banana with peanuts. Store banana pops in the freezer.