SIMPLY - CHOCOLATE COVERED FRUITS
After traveling to new places and experiencing lovely fruits, I can't help but think that sometimes simplicity can be sublime. Mangoes, Maui Pineapple, Cutie Clementines & Asian Pears are in their prime & offer themselves up for the Big Dip!
At the Inn, when we make an amenity of Chocolate Dipped Strawberries for an arriving guest, we sort through for the biggest strawberries, hopefully with a long stem. Likewise when preparing the mango,pear & pineapple,cut them in long spears so you have space to grip them while dipping. We recommend using a high quality chocolate, however semi-sweet chocolate chips will do. Melt over a double boiler with 1-2 Tablespoons of Crisco shortening. This helps harden a shell of chocolate on the fruit. Heat until just melted, remove from heat & dip fruits 1/2 - 2/3 of the way up. Place on a plate wih baking paper & put in fridge for 15 minutes until chocolate hardens. Display with fresh greens, herbs & flower heads.
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