Valentine's Day: Assorted Chocolate Dipped Fruit Plate

This week is Valentine’s Day! Surprise your Valentine with this healthy, yet sweet, heart shaped plate of Assorted Chocolate Dipped Fruit.

Indulge your sweet-tooth and your sweet-heart with a decadent plate of assorted Chocolate Dipped Fruit designed to be shared by two.

Valentine’s Day is on Friday, which means most of us will be celebrating after work. Luckily, this dessert can be made ahead of time the night before so that you and your beloved can enjoy together, without any stress.

Go beyond chocolate-dipped strawberries for an array of homemade hand-dipped tropical fruits enrobed in dark chocolate sprinkled with sea salt. Bonus, the fruit is healthy and the addition of dark chocolate gives it a sweet boost of healthy antioxidants.

A homemade treat is the best way to your Valentine’s stomach heart. 

  

The most important part when working with chocolate is tempering it. Most of the time if you having problems (the chocolate is seizing up, slips off the fruit, turns white/chalky, burns etc) it is because it isn’t tempered correctly.

There are many ways to ensure nice smooth shiny chocolate using a thermometer, however I like to simply place the chocolate in a double boiler (or a glass bowl atop a simmering pot of water) and slowly melt the chocolate with a small amount of oil (I use coconut oil). This will work every time. You need to bring the chocolate to the correct temperature slowly. Adding coconut oil will help when dipping and setting the chocolate. I wouldn’t recommend microwaving the chocolate because you have no control over it – and it will likely burn/heat too quickly. This method allows you to melt the chocolate evenly.

Assorted Chocolate Dipped Fruit Plate for two

Ingredients:

• Good Quality Dark Chocolate, chopped about 4 oz – at least 80% cacao
• 1 tsp. Coconut Oil
• 1 Pkg. Strawberries
• 2 Figs
• 2 Kiwis
• 2-3 Mandarines
• 1/4 of a Pineapple
• Gooseberries

Special Equipment Needed:

Double Boiler, or small glass bowl and small pot

Directions:

1. Place dark chocolate and coconut oil in the top of a double boiler over simmering water and stir until completely melted.
2. Wash and dry all your fruit. Ensure the strawberries are fully dried before dipping in chocolate, wipe with paper towel. Peel the kiwi and slice. Peel mandarines and remove rind. Slice figs in half. Slice pineapple into small chunks.
3. Prepare a baking pan with parchment paper or silicone baking mat.
4. Remove chocolate from heat. Carefully dip sliced fruit into the chocolate, you may wish to use a toothpick to help dip the kiwi/pineapple into the chocolate. Shake off any excess chocolate and lay on baking sheet.
5. Repeat with all the fruit. Allow to completely set/harden before plating. You can leave it on the counter or place in the refrigerator to harden.

If you want to make this the night before, place chocolate dipped fruit in the fridge overnight on the baking sheet. If you’re eating it the same day I suggest leaving it on the counter, or removing it from the fridge 15 minutes before serving. Can be kept up to 2-3 days in the refrigerator.