Ingredients for Chocolate Covered Fruit
- 2 large oranges
- 1 pint strawberries
- Salted Peanuts
- Semi Sweet Chocolate Baking Squares
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How to Make Chocolate Covered Fruit
- Peel oranges and separate into sections. Wrap sections in plastic wrap to prevent drying.
- Rinse strawberries under cold running water; do not remove stems. Pat completely dry with paper towels.
- Set fruit aside; allow to reach room temperature before dipping.
- Place peanuts in a small bowl.
- Grate semi-sweet chocolate squares into a double boiler top (do not place over water yet).
- Place candy thermometer in the chocolate; set aside.
- Heat water to a boil in the bottom of the double boiler.
- Remove from heat. Place the double boiler top (with chocolate) over the hot water.
- Melt chocolate, stirring constantly with a rubber spatula, until the temperature reaches 130°F (54°C).
- Immediately discard hot water from the double boiler bottom and refill with cold water to one-third of the double boiler's height.
- Return the top to the bottom and cool chocolate, stirring constantly, until the temperature reaches 83°F (28°C).
- Remove the double boiler top. Replace cold water in the bottom with warm water to maintain chocolate's dipping consistency.
- Holding one piece of fruit at a time, dip into the chocolate, leaving part of the fruit uncovered.
- Shake off excess chocolate or gently scrape the side of the fruit to remove excess.
- Place dipped fruit on waxed paper.
- Working quickly, stir peanuts into the leftover chocolate in the pan.
- Drop the peanut chocolate mixture by tablespoonfuls onto waxed paper.
- Let the chocolate-covered fruit and peanut clusters stand until the chocolate is set before removing from waxed paper.
- Serve dipped fresh fruit the same day. Store peanut clusters in a tightly covered container and use within one week.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
86g
Fat
32g
Carbs
9g