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1
Peel oranges and separate into sections.
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2
Wrap sections in plastic wrap so they do not dry out.
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3
Rinse strawberries under cold running water, do not remove the stems.
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4
Pat berries completely dry with paper towels.
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5
Set fruit aside.
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6
Fruit should be at room temperature for dipping.
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7
Place peanuts in a small bowl.
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8
Into a double boiler top, not over water, grate semi sweet chocolate squares.
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9
Set candy thermometer in place, set aside.
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10
Heat water to boiling in double boiler bottom; remove from heat.
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11
Place double boiler top over hot water; melt chocolate, stirring constantly with rubber spatula, until temperature reaches 130 degrees.
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12
Immediately discard hot water from double boiler bottom and refill with cold water to come one-third of the way up the side of the double boiler.
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13
Set top in place and cool chocolate, stirring constantly, until chocolate temperature reaches 83 degrees.
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14
Remove double boiler top and replace cold water in bottom with warm water (about 85 degrees).
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15
This will keep the chocolate and dipping consistency longer.
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16
With fingers, hold one piece of fruit at a time and dip it into chocolate, leaving part of fruit uncovered.
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17
Shake off excess chocolate or gently scrape one side of fruit to remove excess.
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18
Place on waxed paper.
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19
Working quickly, stir peanuts into leftover chocolate in pan.
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20
Drop mixture by tablespoonfuls onto waxed paper.
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21
Let chocolate covered fruit and peanut clusters stand until chocolate is set (about 10 minutes) before removing from waxed paper.
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22
Serve dipped fresh fruit same day.
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23
Store peanut clusters in tightly covered container; use within one week.
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24
Note: Chocolate can be easily melted in the microwave as well.
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25
Break chocolate into chunks and microwave in increments of 20-30 seconds, stirring in between each session.
