Ingredients
36 strawberries
1 c. (6 oz.) Nestle Toll House semi-sweet chocolate
orange segments
kiwi or pineapple chunks
2 Tbsp. shortening
Method
Sources
📖
RecipeNLG
dataset
📖
Gathered
web↗ link
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons
Professional chocolate callets — tempering, ganache, mousse
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons
Professional chocolate callets — tempering, ganache, mousse
You're reading one of recipes available free. Full library with Gastronome.
Rinse fruit in cold water. Pat dry. Melt morsels and shortening over hot (not boiling) water, stirring until mixture is smooth. Remove from heat. Cool slightly. Dip fruit about halfway into chocolate mixture. Shake off excess or drizzle chocolate from pastry bag filled with small tip, heavy-duty plastic bag with tiny corner snipped off or plastic squeeze bottle with small tip. Place on wax paper lined tray. Chill for 15 minutes or until coating is set.