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Chocolate-covered kiwi fruit, oranges, peaches, melon

Chocolate-Dipped Fruit: Kiwi, Orange, Peach, and Melon

For anyone with a sweet tooth or a love of fruit, this is a real find! Could there be anything tastier? The recipe is easy on the wallet, the method couldn't be simpler, and it takes very little time or effort. The dessert looks striking and colorful—perfect for dressing up a party table. Want to delight your loved ones? Definitely give it a try!

OlgaHiiri

Recipe author

Chocolate-covered kiwi fruit, oranges, peaches, melon

Composition / ingredients

Servings:

Chocolate

200

Orange

Melon

200

Kiwi

Peach

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 7 % 2 g

Fats 27 % 8 g

Carbohydrates 67 % 20 g

155 kcal

GI: 19 / 19 / 62

Cooking method

Step 1:

Break the dark chocolate into pieces, put it in a saucepan, and melt it over low heat, stirring constantly so it doesn't scorch. Set it aside to cool. What chocolate should you buy? Go for one with a high cocoa content (around 70%). If you like, use milk or white chocolate instead. Just remember that the quality of the chocolate makes a big difference to the finished dessert.
Step 2:

Wash and peel your chosen fruit, and be sure to pat it dry. Cut it into small slices, rounds, or sticks, however you like. Use any fruit you fancy—pears, apples, pineapple, mango, banana, tangerines. Besides fruit, you can use whole berries like large grapes, strawberries, or cherries. I happened to have an orange, a peach, a kiwi, and some melon.
Step 3:

Cut the fruit into bite-size pieces and thread them onto skewers.
Step 4:

While you were assembling the fruit kebabs, the chocolate cooled down a bit. "Bathe" the fruit skewers in it so the chocolate coats the pieces on all sides. If you like, sprinkle something over the chocolate while it's still wet—shredded coconut, slivered almonds, sesame seeds, chopped walnuts, or sprinkles.
Step 5:

You can lay the fruit skewers on a plate (though they may stick together). What I do instead is stand them up in a block of foam or a large apple so they hold upright and don't fall over—that way the pieces don't touch, and the chocolate sets without smudging or sticking. Refrigerate the skewers until the chocolate is fully set (usually 30 minutes is enough).

You can also melt the chocolate in a double boiler: set the bowl of chocolate pieces over a pot of boiling water so the bottom of the bowl doesn't touch the water, and melt over low heat, stirring constantly.
A grown-up version of the dessert: pour liqueur or brandy over cherries, let them soak for a day, then thread them onto skewers.
How to decorate? Once dark-chocolate-dipped fruit has set, you can pipe stripes of white chocolate over it with a piping bag—and vice versa, drizzling a lattice of melted dark chocolate over fruit dipped in white chocolate.