Add to my passover recipe box
3 pounds semisweet chocolate, broken into small pieces
12 ounces dried apricots
12 ounces dried figs
2 pints fresh strawberry
In the top of a double boiler, melt the chocolate over simmering water, stirring as it softens, until smooth.
Select 2 or 3 baking sheets that will fit in the refrigerator and line them with wax paper. One at a time, dip the apricots, figs and strawberry into the melted chocolate, generously coating the bottom half of each piece of fruit.
Place each dipped fruit on the prepared baking sheets. Refrigerate until the chocolate hardens, then cover lightly with wax paper and refrigerate until ready to serve. Peel the chocolate-covered fruit off the wax paper and transfer to a serving platter.
How do you keep the chocolate from (seperating) turning greyish/light?
Melt chocolate slowly with a double boiler or in 30 second intervals, mixing between each time, to prevent burning. Your chocolate is overheating and therefore turning grey and separating. Just go nice and slowly and use tempering chocolate which means real chocolate and not the imitation chocolate bars.