Recipe adapted from the Food & Drink magazine Spring 2011.
Buy the best Belgian or Swiss chocolate you can and choose dried fruit that is soft and pliable. Don't use chocolate chips as they will not harden when cooled. Layer a baking sheet with parchment paper. You will need about 8 oz of chocolate. Melt the chocolate in a glass bowl over a saucepan of boiling water (about 1-2" of water will do) stirring until smooth.
Once your chocolate is melted keep it in the glass bowl over the sauce pan to keep it from getting too gummy or hardening while you are working with it. Work fast and dip your fruit by using a toothpick in each piece. Let the excess drip off and then place on the parchment to cool. Continue until all your fruit are dipped. Cool about 2 hours or so. Remove toothpicks. You can keep them out at room temp but i prefer to keep them in the fridge.
I used crystallized ginger and dried papaya.
- dried cherries
- dried cranberries
- dried blueberries or raisins
- dried figs
- dried apricots
- chunks of dried pineapple
- dried papaya
- crystallized ginger