NEW ORLEANS (WGNO)–Valentine’s Day is just around the corner, and Chef Nino has you covered. Chocolate covered, that is, with his recipe for chocolate-covered fruits.
- 6 ounces semisweet chocolate, chopped
- 6 ounces dark chocolate, chopped
- 6 ounces white chocolate, chopped
- 1/2 pound strawberries with stems (about 10), washed and dried very well
- 10 fresh cherries seeded
- 1 banana cut to ¼ inch slices
Put the semisweet and dark chocolates into medium heatproof bowl. Place white chocolates into separate heatproof medium bowl. Fill 2 medium saucepans with a couple inches of water and bring to a simmer over medium heat. Turn off the heat; set the bowls of chocolate over the water to melt, stirring occasionally.
Be careful not to allow any water to enter into the chocolate as it will seize up.
Once the chocolates are melted and smooth, remove from the heat. Line a sheet pan with parchment or waxed paper. Holding the strawberry by the stem, dip the fruit into the dark chocolate mixture, lift and twist slightly, letting any excess chocolate fall back into the bowl. Set strawberries on the parchment paper.
Repeat with the rest of the fruit. Dip a fork in the white chocolate and drizzle the white chocolate over the dipped fruit. Place chocolate covered fruit into refrigerator for about 15 minutes until chocolate is firm.