You can "roll up" anything in chocolate, but there are nuances and secrets so that the chocolate shell fits beautifully and does not roll off the fruit.
Secret # 1
Chocolate can be anything: bitter, dark, milk, white, colored (add dyes or juices to white). But the purity of the chocolate is a must!
Important! Use only bars of good, high-quality chocolate without impurities or additives such as nuts, raisins, and more.
Secret # 2
All fruits, berries or fruits must be washed and dried thoroughly before dipping or pouring liquid melted chocolate.
Even the best and highest quality chocolate or icing will not lay beautifully and evenly on a damp surface. As a result, either the chocolate will drain and harden badly, or it will crack, or it will not harden at all.
Just wipe each berry or banana with a paper napkin and that's it! The glaze will fit perfectly!
Secret number 3
Melting chocolate to a liquid consistency is not difficult and is the easiest way to get a chocolate shell for fruit. They broke it into pieces and into a bowl, and then either into a steam yuan or a microwave for 30 seconds. But...
Such glaze does not fit on all products, it quickly hardens and there is very little of it, despite the fact that the original ingredient, good quality chocolate, is quite expensive. There is a way out of here - we are preparing the icing!
It's simple: 100 gr. Dissolve chocolate in pieces in warm syrup from fruits ~ 0.5 cups (for example, from pears or apples), heating a bowl over low heat, add 30 gr. butter. Stir and immediately remove from heat.
Cool the resulting mass to room temperature and you can immerse the fruit in it.
I love cherries or cherries in dark or bitter chocolate, and also orange slices and kiwi. Some are crazy about chocolate-covered bananas or prefer the classic chocolate-coated strawberries.
Choose for yourself what you like!
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Thanks for reading to the end!