Ingredients
Fruit cut into sizeable pieces, or whole.
Suggested fruit: Strawberry, apples (quartered, or even those small ones that are used for toffee apples)… some people say honey dew, but i don’t think that can be done easily… Bananas are ok, but they are impossible to coat cuz they’re so slippery!
Strawberry Fondue
Hershey’s baking chocolate, semi-sweet (available at NTUC)
Strawberries (soaked, washed, consider trimming off large/ugly/bruised leaves)
Long satay sticks
Sponge/narrow cups/glasses
Two pots (one big, one small) for water bath
Nuts (pecan, almond, pistachio - chopped) (optional)
1. The two most important words are bain marie, which means water bath. Simply melt the chocolate in a water bath till it’s smooth. Be careful not to use direct heat, and not to let water from the water bath slosh into your choc cuz it creates this congealed sticky gooey thing that’s not v nice for dipping…
2. Just dip your fruits in, then stand them in sponges or in tall cups and allow the chocolate to cool.
3. Allow up to 1 hr in the refrigerator for the chocolate to harden. More time if placed in room air.
NB: Choc that has been refrigerated will not keep long in room temperature later on.
Do NOT freeze your fruits.
Banana “Fondue”
Similar ingredients as for above, except using bananas.
Choose Del-Monte types, those long, pale-yellow/greenish types that are a bit sour-sweet instead of the short, soft, very sweet types.
1 lemon
1. Melt the chocolate s above.
2. Squeeze lemon to obtain juice. Set aside.
3. Prepare bananas by slicing obliquely, making sure cut edges are parallel to each other (or your choc will slide off!)
4. Dip banans into lemon juice then pat dry on a serviette. (To ensure bananas dun turn brown)
5. Place bananas on baking cups/paper, spoon choc onto the bananas.
6. Place chopped nuts on the choc.
7. Allow 1-1.5hr to set in the refrigerator, much longer if at room temperature.
