How to make fruits in chocolate with your own hands?

Sometimes you want to cook something tasty and easy to prepare, but very original and appetizing dish.Perhaps worth a stop on fruit in chocolate. Cooking such a dessert is quite easy. This exquisite dish will be one of the favorite desserts that can be made with your own hands. It may surprise guests and family members.

Fruit in chocolate is an ideal table setting for a holiday, for a romantic date. Such a dessert is called fondue in a different way, which in translation from French means “melted”.

To prepare an amazing and tender recipe for chocolate fondue, you need to prepare the appropriate products. The main component of the dish is fruit.

The choice can fall on strawberries, cherries, pears or apples and grapes. No less tasty are exotic fruits with chocolate coating. Juicy and sweet oranges and tangerines, ripe banana, delicious mango, kiwi and pineapple, all these fruits will be the perfect complement to the dish.

Before starting to prepare the dessert, the fruits are well washed and wait until they are dry. Otherwise, the chocolate mass will not hold well. If the dish is intended for adults, it is often added liqueur or brandy. For this, berries or fruit pieces are poured with an alcoholic drink and kept for a day or longer.

To make this dessert, you need to use chocolate. You can take any tile that is available, or choose chocolate, guided by the tastes of the culinary master. Very tasty fruits are obtained, filled with dark glaze. White tile can be used as a decorative element. After applying a layer of dark chocolate on the fruit, it is dried, and then a pattern of white glaze can be applied on top.

The tile can be melted in the microwave, or in a water bath.

To melt a tile in a water bath:

• need to break it into several pieces;
• pour in a small container;
• put a pot of water on the stove, place a container of chocolate pieces on top of it, but so that water from the pan does not get into it.

As the water warms up, the pieces will begin to melt. The temperature of the chocolate bar should not be higher than 40 degrees, otherwise with strong heating after hardening of the tile on its surface a patina of white color will remain. During the melting process, you should stir the chocolate pieces until it is completely softened.

Chocolate goes well with any fruit, but a dish that includes bananas and kiwi is considered especially popular. To prepare such a dessert you need to take:

• one banana;
• two or three kiwis;
• 100 grams of chocolate.

To make the fruit convenient to immerse in melted chocolate, use skewers, cocktail tubes, wooden sticks, toothpicks and even a regular fork.

Bananas and cues after cleaning cut into equal pieces. For children, you can make small pieces, adults will choose larger slices. A sliced ​​banana is passed through a skewer, but not completely. Fruits better put in the freezer for five minutes to more quickly cool the chocolate. While they are in the freezer, you can melt the chocolate. After that, you need to get the fruit from the freezer, they should not be held there for a long time.

From each piece you need to pull out the stick or skewer, dip it into the chocolate mass and insert it back, which will provide better fixation. After that, pieces of fruit are dipped into melted chocolate, turned so that it is completely covered with liquid chocolate mass.

Now you just have to wait until the chocolate hardens. You can lay foil on a baking sheet and arrange fruit on it, then put the baking sheet in the fridge for 10 minutes. Some housewives use to cool the glass, which is poured salt or sugar.Wooden skewers with strung fruit in glaze are put into a glass and left to cool completely.

Those housewives who have a fondue should cook this extremely tasty dessert. In its composition:

• chocolate - 250 g;
• orange - 1 pc .;
• cream - 125 ml;
• orange liqueur - 2 tbsp. l

To prepare the dish, divide the tiles into pieces, put them in a fondue holder, pour them with cream and heat them. During the heating, it is necessary to stir the chocolate. Then orange peel and liqueur are added to the mixture. In the prepared mixture, while it is hot, dunk tangerine slices, banana rings, peaches, strawberries.

In addition, you can use all kinds of ripe berries and fruits.

If you make a dessert using cherries, you need to take:

• ripe cherry with tails - 500 g;
• rum for soaking berries - about 200–300 ml;
• two bars of black chocolate.

Dried cherries are dipped in chocolate icing, holding berries by their tails. After that, the berries are placed on a flat plate in the cold for 15 minutes to freeze the frosting.

To make this dessert, you will need:

• fruit - 1 kg;
• 1.5 bars of dark chocolate;
• for decoration take coconut chips, ground nuts or almond flakes, sesame.

Putting pieces of fruit on skewers, they are dipped in a melted mass and cooled in the refrigerator. You can apply the mass completely on a piece of pineapple, kiwi or dunk in the mass of only part of the fruit. While the mass is still not frozen, it is sprinkled with nuts, sesame for decoration.

As you can see, making such a dessert is easy. With at least some culinary skills, you can make this culinary masterpiece and surprise your friends with it.

Using this method it is possible to apply a layer of mass to both fresh and dried fruit. If dried fruits are used, they should be soaked for 10–15 minutes in water, then taken out and wait until they are completely dry. Very tasty is the combination of prunes with chocolate icing.

To make the dessert sophisticated, you can put a half of a walnut inside. In addition, you can make an amazing dessert of dates, dried apricots, candied mango, kiwi. Dried banana can also be taken for this dish. For lovers of non-traditional flavors, you can take ginger in sugar as a base. Dipping a candied piece of ginger in a chocolate mass, you can get a delicacy with an unusual taste, where the sharp notes of ginger will be combined with sweetness.

Fresh fruits before cooking this dish should be well washed. After the fruits are washed, they are left to dry, so that they do not have any moisture residues, as it will prevent the application of a layer.

Then it is necessary to melt a chocolate bar in a water bath. If you cover berries or fruit pieces in two layers, it is better to dip them immediately into melted white chocolate, and then, after solidifying the mass, dip into a mass of black.

After melting the chocolate in a water bath, it should be cooled to 30 degrees, and then dropped into a mass of pieces of fruit, strung on wooden sticks. It will look very original dessert, if you cover the fruit half. In this case, one half will be white, and the second half will be covered with black glaze.

Dessert will look no less impressive if you dip all the pieces into white chocolate, and then, after pouring it, draw a pattern on them using melted black or milk chocolate.

After one layer of chocolate is applied to the fruit pieces, they are placed in a refrigerator for 10 minutes to set. To do this, cover the pan with foil or parchment, which spread chocolate fruit.

After 10 minutes, they are taken out of the refrigerator and covered with the second side with a dark glaze and again put in the cold. Get ready delicacy from the refrigerator 15–20 minutes before serving the holiday table.

After applying the chocolate icing fruit can be decorated with nuts, coconut, confectionery powder, sesame seeds or poppy seeds.

If dried fruits were used for the recipe, they can be placed in a container with a lid and stored in the refrigerator.

How to make fruit in chocolate, see the next video.