If, like me, you are partial to a Roses sweet (or 10!) at this time of year then I might just have the answer to your chocolate snacking woes. There are some lovely alternative for the festive season that are much healthier, and also guilt free. You can make 10-12 dark chocolate strawberries using about 30g of dark (70% cocoa or more) chocolate. If you want to vary them, you can roll some in desiccated coconut or crushed nuts for a little extra va-va-voom, and you’re sure to impress your guests. And strawberries aren’t the only fruit that goes well with chocolate – another favourite of mine are orange segments. But really, any fruit will do. If you are going to use a fruit that browns (like apples or bananas, for example), just toss the fruit in a little lemon juice.
*TIP* remember that the fruit needs to be dry before you dip it in the heated chocolate, otherwise the chocolate will get firm and not stick to the fruit.
- 60g dark chocolate (+70% cocoa)
- approx. 20 fruit segments
- Lemon juice
- If necessary, wash the fruit and toss in lemon juice and allow to dry
- Fill a medium saucepan with a couple inches of water and bring to a simmer over medium heat.
- Turn off the heat; set the bowl of chocolate over the water to melt. Stir until smooth. (Alternatively, melt the chocolates in a microwave at half power, for 1 minute, stir and then heat for another minute or until melted.)
- Once the chocolate is melted and smooth, remove from the heat.
- Line a sheet pan with parchment or waxed paper.
- Holding the fruit, dip half into the dark chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl. Set the fruit pieces on the parchment paper.
- Set the fruit aside until the chocolate sets (it will take about 30 minutes)