Happy Valentines Day!
I saw this delicious idea on a great blog that I follow....Purple Chocolat Home What a great, simple idea. As Jacqueline suggested I used Ghiradelli chocolate which really worked beautifully with the fruit. Also I learned something new. If you put a little vegetable oil in the chocolate while melting that it helps to avoid white spots and/or streaks in the chocolate if it isn't tempered correctly. I think it also gives the chocolate a nice sheen. Try it next time you are melting chocolate for dipping or drizzling.
Raspberries with Milk Chocolate
Strawberries with Dark Chocolate
Bananas with Milk Chocolate
1 cup chocolate chips (milk or semi-sweet)
1 teaspoon vegetable oil
1 container of fresh raspberries
6 large strawberries (sliced into eigths)
1 large banana sliced 1/4-1/2 inch thick slices
Place the chips and the oil in a microwave safe bowl. Melt in the microwave for one minute - stir even though it doesn't look like it needs it - or it will scorch!!! Melt another 20-30 seconds. Stir again and keep stirring until all of the chips are melted. Place chocolate in a disposable frosting bag (or a ziploc bag) and cut the tip (or corner) off with a scissors. Squeeze a little chocolate into the bottom of the cup. Place 3 fresh raspberries in each cup (2 if they are huge, but 3 is prettier), pressing down slightly into chocolate. If using strawberries stand up 4-1/8 slices pressing into chocolate to make a teepee shape and for bananas press one slice into chocolate. Drizzle chocolate onto the tops of the fruit. Place in fridge to set the chocolate.