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1
Heat 1- inch of water in the bottom half of a double boiler over medium heat.
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2
Place 1 pound of semisweet chocolate in the top half of the double boiler.
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3
Tightly cover the top with plastic wrap.
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4
Allow to heat for 12 minutes.
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5
remove from the heat and allow to stand for 5 minutes before removing the plastic wrap.
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6
Use a rubber spatula or whisk to stir until smooth, and continue to stir until the temperature of the chocolate is reduced to 90 degrees Fahrenheit.
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7
Line 2 baking sheets with parchment paper.
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8
Place the grapes in a stainless steel bowl.
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9
Pour the melted chocolate over the grapes.
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10
Use a fork to transfer the chocolate-drenched grapes, one at a time, onto the parchment paper-lined baking sheets.
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11
Refrigerate the chocolate-drenched grapes for 10 to 15 minutes, until the chocolate has hardened.
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12
Transfer the grapes to the center of a large serving platter and refrigerate.
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13
Heat 1- inch of water in the bottom half of a double boiler over medium heat.
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14
Place 1 pound of semisweet chocolate in the top half of the double boiler.
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15
Tightly cover with plastic wrap.
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16
Allow to heat for 12 minutes.
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17
Remove from the heat and allow to stand for 5 minutes before removing the plastic wrap.
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18
Use a rubber spatula or whisk to stir the chocolate until smooth, and continue to stir until the temperature of the chocolate is reduced to 90 degrees.
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19
One at a time, dip 3/4 to 1-inch of each dried fruit into the melted chocolate.
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20
Allow excess chocolate to drip into the top half of the double boiler before placing the drenched fruit onto parchment paper-lined baking sheets.
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21
Refrigerate the chocolate-drenched fruit for 10 to 15 minutes, until the chocolate has hardened.
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22
Transfer the chocolate-covered fruit to the large serving platter, arrange the fruit near the outside edge of the platter, and return to the refrigerator.
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23
Place 1/2 pound of semisweet chocolate in the top half of the double boiler.
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24
Proceed as in above method.
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25
Holding the strawberries by the stem end, dip 3/4 to 1-inch of each berry, one at a time, into the melted chocolate.
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26
Allow excess chocolate to drip into the bowl before placing the drenched strawberries onto the parchment paper-lined baking sheets.
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27
Refrigerate the chocolate-drenched berries for 10 to 15 minutes, until the chocolate has hardened.
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28
Transfer the chocolate-covered berries to the serving platter, placing them in between the grapes and the dried fruit, and return to the refrigerator.
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29
Keep the drenched fruit refrigerated until 10 to 15 minutes before serving.
