Dipping fruits and nuts in chocolate is so easy and the results are so delicious. The flavor combination can't be beat. For smaller nuts, use a slotted spoon to save time.
1 pound of bittersweet or white chocolate, finely chopped and tempered*
Rinse the fresh fruits and let dry completely on paper towels. Line 2 baking sheets with parchment or waxed paper. Melt and temper the chocolate.
Quick tempering method for chocolate: Chop 1 pound of chocolate into very small pieces and set aside one-third of them. Melt the remaining two-thirds in the top of a double boiler over hot, not simmering, water, stirring frequently with a rubber spatula to ensure even melting. The chocolate should not exceed 120F (110F for white chocolate). Remove the double boiler and wipe it dry. Stir in the remaining chocolate in three batches, making sure that each batch is completely melted before adding the next. When all the chocolate has been added, test the chocolate by dipping your finger in and place a dab of chocolate just below your lower lip. If it is comfortable, not too hot or too cold, the temperature is correct. If the chocolate is too warm, stir in more finely chopped chocolate if available, or continue to stir and test again until the chocolate is tempered. If the temperature of the finished chocolate is lower than it should be, warm the chocolate over hot water just until it reaches the correct temperature.
Hold the fruit or larger nuts securely between your thumb and forefinger, and dip it into the chocolate, covering three-quarters.
Remove from the chocolate, gently shake off the excess chocolate, and place it on the prepared pan. Repeat with the remaining fruits and nuts. Let the chocolate set up at room temperature, or chill in the refrigerator for 15 minutes.
The dipped fresh fruits must be served within 4 hours of preparation; if not served immediately, refrigerate until 15 minutes before serving.