INGREDIENTS

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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