For this recipe I actually used milk chocolate because, well I wanted to. I don’t always have to have a reason for the things I do, experimentation is one of my favorite parts of cooking! Actually, most recipe’s recommend sticking with semi sweet chocolate because milk chocolate has the tendency to completely overpower anything that you dip in it. I found this to be true, so give it a shot and let me know how it goes.
As in my slow scrambled eggs recipe, you will want to use a double boiler to heat the chocolate without burning it (though you can use a microwave if you take the bowl out and stir it every 15 seconds).
- Place chocolate chips (5-10 oz) in the double boiler with a teaspoon or two of vegetable oil. The oil freaked me out too but it thins the chocolate out and makes it a bit easier to work with.
- Stir the chips until all is melted
- Carefully dip in your fruits, chips, nuts or fingers and let them rest on a foil or parchment paper covered baking tray. That was a joke, don’t dip your fingers in the chocolate, it is super hot and will burn you (I learned the deliciously hard way). You may want to use toothpicks to spear the fruit and dip them, as it is a bit easier and less dangerous.
- Put the baking tray in the fridge for 30-60 minutes to let the chocolate set and harden. This is the hardest part!
- Remove and enjoy!!