Dried fruit is another great option to dip in chocolate. The boys and I used dried mango, but you should choose your favorite dried fruit. Cherries, strawberries, apricots, blueberries cranberries, figs, apricots and apples are some examples. It’s the same process. (For some of the smaller fruit, you just might want to dip the whole thing into the chocolate. It’s a little messy, but worth it!)
Chocolate Covered Dried Mango
Ingredients:
- 4 ounces semisweet chocolate, chopped or disks
- Approximately 12 dried mango slices
Directions:
1. Line a baking sheet with parchment paper.
2. Melt the chocolate. I use a homemade “double boiler” method. As another option, you can simply melt the chocolate according to the directions on its package, which usually includes a microwave option. The key is the quality of chocolate…get the highest quality chocolate that you can afford. You (and your “gifted” ones) deserve it!
2. Remove the chocolate from the heat. Hold the mango slice by the edge and dip it into the chocolate. Gently shake off any excess chocolate. (I sometimes use a butter knife to smooth the chocolate on the slice so that the parts that I want covered are smooth.)
3. Place the dipped mango on the parchment paper lined baking sheet. Set aside the chocolate covered mango slices until the chocolate is set – about 30 minutes up to an hour.
Variations:
-Instead of milk chocolate, you can use white chocolate or dark chocolate.
