Dos and Don'ts for Fruit Dipping

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Dos And Don'Ts For Fruit Dipping

 

Recipe By :Bon Appétit, July 1977

Serving Size : 0 Preparation Time :0:00

Categories : Tips & Technique

 

Amount Measure Ingredient -- Preparation Method

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Don't attempt chocolate dipping or glazing on a hot humid or rainy day. Fondant

and frosting will work, but chocolate and glazing syrups are finicky and the

dipped fruits may not harden.

 

Moisture is the enemy of chocolate dipping. Be sure that fruits are dry on all

surfaces. Do not allow moisture of any kind to drip into the dipping medium. Do

not substitute butter or margarine (they both have a moisture content) for

vegetable oil in the chocolate dip.

 

Choose perfect fruits with no nicks or breaks in the surface which could leak

moisture.

 

To dry very moist fruits—such as orange segments—place them in a sieve in a

warm, turned off oven for approximately 2 to 3 minutes.

 

Stir chocolate constantly until it is melted and well-blended with the oil.

Stirring " tempers " the chocolate and ensures good color and quicker hardening

after fruits have been dipped.

 

Keep water in the bottom of the double boiler just simmering, not boiling. If

the chocolate becomes too hot, it will turn grayish and dull when hard.

 

Hold fruits by stems if possible; hold orange and tangerine segments by your

fingertips. Drain excess coating material back into the melting pot.

 

Use waxed paper, aluminum foil, a cooky sheet lightly oiled or a marble slab to

dry fruits on.

 

For perfect all-around fruits, dry by lightly spearing them on thin bamboo

skewers or wooden toothpicks impaled in a block of styrofoam or on a needle

flower-arranger (easily cleaned in hot water afterwards).

 

Do not store glazed or chocolate-coated fruits in the refrigerator. This causes

the dipping material to " sweat. " In the case of chocolate, the cocoa butter

content causes it to turn gray and lose its sheen.

 

If chocolate gets too cool, it may be reheated (but never higher than 130°F) and

stirred again. At 140°F it will become lumpy and grainy. Dipping glaze also may

be reheated, but each time it will go darker, from clear to golden to

transparent brown.

 

German sweet, semi-sweet and bitter chocolate are all excellent for dipping.

Packaged chocolate pieces sold by various companies also are suitable and come

in a wide range of flavors: mint, mocha, bitter, semi-sweet, milk, white,

butterscotch. All may be used changeably in the chocolate recipe here.

 

For glazed fruits: prepare no more than approximately two hours ahead.

 

Copyright:

" Bon Appétit Publishing Corp. "

 

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Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g

Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

NOTES : Scanned and formatted using MC Tagit by KES.

Nutr. Assoc. : 0