INGREDIENTS

INSTRUCTIONS

Melt bittersweet chocolate in a double boiler over hot water until melted
and liquid.  Line a cookie sheet with waxed paper and, using washed and
well dried strawberries, orange sections (all pith removed-membranes left
on), banana slices, glazed apricots or peaches, blanched almonds, pecans,
Brazil nuts, etc. Dip into chocolate, allowing the excess to drip back into
the pan.  Place dipped items on >> waxed paper lined sheets & refrigerate
until chocolate is set. The banana slices have to be totally covered with
chocolate or they will blacken--use a fork to lower them into the chocolate
& then to remove them. The chocolate dipped fruits are >> gorgeous as they
are but sometimes I melt some white chocolate and put it into a pastry bag
with a tiny, plain tip and swirl some white chocolate over the dark
chocolate for an even more dramatic effect.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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