Archive for July, 2014

The Chocolatiers’ Tips for Perfect Dipped Fruit

Thursday, July 31st, 2014



St Andrews Strawberries

Use the best quality firm ripe fruit and the very best quality chocolate! Fondue buttons melt more evenly.



Strawberries with White Chocolate – Creamy White Chocolate Fondue Buttons 700g (£9.95) the classic summer combination

Cherries with 70% Dark Chocolate – 70% Dark Chocolate Fondue Buttons 700g (£9.95)  cherries call for the cocoa impact provided by dark chocolate

Peach, Banana or Pineapple with Milk Chocolate – Milk Chocolate Fondue Buttons 700g (£9.95) caramel notes of our milk chocolate elevate the sweet fruit flavours to a new level



Wash the fruit, cut into bite sized pieces and pat dry. Retain the stalks as useful handles.

Prepare a large baking sheet covered with waxed paper

Set a heat proof bowl over, but not touching, a shallow pan of simmering water



Gently melt the chocolate in the bowl, whisking to mix evenly. Remove from the heat as soon as it is melted. Tilt the bowl and dip each piece into the chocolate to cover about two-thirds. Turn the fruit to coat it evenly, lift out of the chocolate, and gently shake off any excess. Starting furthest away, carefully lay the fruit it on the waxed paper.

If the chocolate begins to cool and thicken, return the bowl to the water bath to heat briefly.

Let the fruit stand at room temperature for 15 minutes and if necessary refrigerate until the chocolate is set. Serve as soon as possible at room temperature.