Chocolate Dipped Fruit Bouquet
Excellence 70% Bar 100g
- 250 g Lindt Excellence 70% Cocoa Dark Chocolate, chopped
- 20 fresh strawberries, hulled
- Slices of pineapple or melon
- Physalis, leaves removed
- To decorate:
- Freeze dried raspberries
- Toasted coconut flakes, chopped (or desiccated coconut)
- Shelled pistachios, chopped
- To assemble:
- About 25 thin skewers
- 1 round orange
Line a baking sheet with greaseproof paper and set aside.
Put the chopped chocolate into a heatproof bowl set over a pan of barely simmering water. Stir until melted and smooth. Remove from the heat and leave to cool to room temperature (not set!).
Dip the pointed end of strawberries into the cooled melted chocolate and place them pointed side up onto the prepared baking sheet - you may wish to leave some strawberries plain for variety.
Sprinkle with your choice of: freeze dried raspberries, chopped toasted coconut flakes and chopped pistachios. Leave to set (you can chill in the fridge for 10 to 15 minutes to speed up the process).
Meanwhile, using a flower cookie cutter, stamp out flowers from the pineapple slices. Slide onto the thin skewers and top with a physalis (as in the picture).
Place the orange in the base of a large mug.
Poke a skewer into the orange and top with a strawberry. Repeat with the remaining skewers and strawberries - alongside the pineapple flowers.
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