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Chocolate Drenched Fruit (marcel Desaulniers)

January 28, 2023

CATEGORY	CUISINE	TAG	YIELD
Grains			1	Servings

INGREDIENTS

2 1/2	lb	Semisweet chocolate, chopped
		into 1/4-inch pieces
1	lb	Red seedless grapes
		stemmed washed and dried
3/4	lb	Dried pineapple slices
3/4	lb	Dried peach halves
3/4	lb	Dried pear halves
2	pt	Strawberries with stems
		lightly rinsed and dried

INSTRUCTIONS

Heat 1- inch of water in the bottom half of a double boiler over
medium heat. Place 1 pound of semisweet chocolate in the top half of
the double boiler. Tightly cover the top with plastic wrap. Allow to
heat for 12 minutes. remove from the heat and allow to stand for 5
minutes before removing the plastic wrap. Use a rubber spatula or
whisk to stir until smooth, and continue to stir until the  temperature
of the chocolate is reduced to 90 degrees Fahrenheit.  Line 2 baking
sheets with parchment paper. Place the grapes in a  stainless steel
bowl. Pour the melted chocolate over the grapes. Use  a fork to
transfer the chocolate-drenched grapes, one at a time, onto  the
parchment paper-lined baking sheets. Refrigerate the
chocolate-drenched grapes for 10 to 15 minutes, until the chocolate
has hardened. Transfer the grapes to the center of a large serving
platter and refrigerate. Heat 1- inch of water in the bottom half of  a
double boiler over medium heat. Place 1 pound of semisweet  chocolate
in the top half of the double boiler. Tightly cover with  plastic wrap.
Allow to heat for 12 minutes. Remove from the heat and  allow to stand
for 5 minutes before removing the plastic wrap. Use a  rubber spatula
or whisk to stir the chocolate until smooth, and  continue to stir
until the temperature of the chocolate is reduced to  90 degrees. One
at a time, dip 3/4 to 1-inch of each dried fruit into  the melted
chocolate. Allow excess chocolate to drip into the top  half of the
double boiler before placing the drenched fruit onto  parchment
paper-lined baking sheets. Refrigerate the  chocolate-drenched fruit
for 10 to 15 minutes, until the chocolate  has hardened. Transfer the
chocolate-covered fruit to the large  serving platter, arrange the
fruit near the outside edge of the  platter, and return to the
refrigerator. Place 1/2 pound of semisweet  chocolate in the top half
of the double boiler. Proceed as in above  method. Holding the
strawberries by the stem end, dip 3/4 to 1-inch  of each berry, one at
a time, into the melted chocolate. Allow excess  chocolate to drip into
the bowl before placing the drenched  strawberries onto the parchment
paper-lined baking sheets.  Refrigerate the chocolate-drenched berries
for 10 to 15 minutes,  until the chocolate has hardened. Transfer the
chocolate-covered  berries to the serving platter, placing them in
between the grapes  and the dried fruit, and return to the
refrigerator. Keep the  drenched fruit refrigerated until 10 to 15  
minutes before serving.  Recipe By     : BAKERS' DOZEN (MARCEL
DESAULNIERS) SHOW #BD1A21  Posted to MC-Recipe Digest V1 #309  Date:
Sat, 23 Nov 1996 22:23:05 -0600  From: Jackie Bordelon
<jbord@premier.net>

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 7801 Calories From Fat: 2803 Total Fat: 350.9g Cholesterol: 0mg Sodium: 184.1mg Potassium: 5375.8mg Carbohydrates: 1276.6g Fiber: 164.5g Sugar: 230.4g Protein: 100g