By Michael Paul ‘This is an easy recipe for beautiful after-dinner petits fours that look exquisite and taste divine. You can use any dried fruit that’s available locally: prunes, apricots, figs, kiwi fruit, dates, pineapple – whatever takes your fancy. The secret is in tempering the chocolate. I know this strikes terror into the hearts of many, but don’t be put off: if you’re going to be making chocolates regularly, invest in a chocolate thermometer. They’re not expensive and make it so much easier to accurately temper chocolate. It’s all about keeping your cool…’ Do read our review of Michael Paul cookbook Sweet Paris.
Chocolate-Dipped Dried Fruit
- 20 or so mixed dried fruit
- 100 gms (3½ oz) bittersweet dark chocolate
- 100 gms (3½ oz) milk chocolate
- Cut up both lots of chocolate into even chunks.
- Place about two-thirds of the chocolate in a heatproof bowl on top of a saucepan filled with about 5 cm (2 inches) water, making sure that the bottom of the bowl is not touching the water. Allow the chocolate to melt slowly.
- As soon as it has melted, turn off the heat, remove the bowl from the pan and wrap a clean tea towel around the base to keep it warm. Add the remaining chocolate, stick in the thermometer and, keeping it in, stir until the mixture cools down to 31–32°C (88–90°F). Once it reaches this temperature, it’s ready to use.
- Line a large baking tray with aluminium foil. When the chocolate reaches the right temperature, dip the dried fruit into the mixture using small tongs or chopsticks, taking care not to immerse fully so that you still recognise part of the fruit.
- Place the dipped fruit on the prepared tray and leave to cool at room temperature. Ideally, the chocolate coating should have a glossy sheen.
[Sweet Paris is published by Hardiegrant Publishing and is available in leading bookstores. Hardiegrant Publishing have shared this recipe and image with FoodeMag dxb website and e-magazine. We may have altered it to match the format in which our recipes appear in this website]