Ingredients

• 500g Couverture chocolate chopped (we use Valrhona) 
• Fresh As Raspberry Whole, Pineapple Chunks, Lychee Whole and Mandarin Segments

Instructions

1. Place pot of water onto simmer.
2. In a glass or metal bowl, place 2/3 chopped chocolate and gently melt over the water. Don’t allow the bottom of the bowl to touch the water.
3. Using an accurate thermometer, warm the chocolate to 50°C, stirring regularly until completely melted.
4. Remove from heat. Add the remaining chocolate and stir vigorously until all the chocolate has cooled. It should sit between 31°C and 32°C.
5. Your chocolate should now be in temper. Using the pot of water to keep the temperature at this level (31°-32°C), dip the Fresh As freeze-dried fruit into the chocolate using a pair of tweezers.
6. Shake off excess chocolate and place on a tray lined with grease- proof paper.
7. Leave to set in a cool dry area.

N.B. Tempered Chocolate creates a glossy finish to the chocolate.

For a simpler version of this recipe, simply melt chocolate and dip fruit as per recipe.