Servings: 8
Equipment
- Greaseproof Paper
Ingredients
For the Dippers:
- 150 g Willie’s Cacao Chulucanas Peru 70% Dark Couverture Chocolate Chef’s Drops
- 150 g El Blanco white chocolate, roughly chopped
- 150 g Willie’s Cacao Rio Caribe Venezuela 72% Dark Couverture Chocolate Chef’s Drops
- 150 g Sea Flakes milk chocolate
- 200 g Big dates
- Strawberries
- Raspberries
- Papaya, sliced into long pieces
- Peaches, sliced into long pieces
- Macadamia nuts
- Almonds
For Dates filled with Cherry ganache:
- 150 g Willie’s Cacao Chulucanas Gold Peru 70% Dark Chocolate Bar
- 150 ml double cream
- 100 g DGF Amarena Cherries
Instructions
For the dates and cherry ganache
- To make the ganache, slowly add the cream to a bowl of melted Peruvian Gold Chulucanas 70, stirring until they are well combined.
- When the mixture is combined, add the cherries.
- Cut a small line along the length of the dates and remove the stones. Pipe the ganache into the dates.
For the dippers
- Melt the chocolate in heatproof bowls set over a pan of gently simmering water, making sure that the bottom of the bowl is not in contact with the water. Use a separate bowl for each type of chocolate.
- Dip raspberries or strawberries in El Blanco, and the peaches and papaya in Peruvian Gold Chulucanas 70. For larger pieces of fruit such as peach or papaya, hold onto one end and dip the other into the chocolate. Leave to set on greaseproof paper in the fridge.
- Dip the macadamia nuts in melted Sea Flakes chocolate, and the almonds in Rio Caribe 72. To dip the nuts, use two sharply pointed cocktail sticks. Stick one into the nut and dip into the chocolate, and use the other to push the nut off the stick and onto the greaseproof paper. This also works for smaller fruits and berries.
- Experiment! Try playing with combinations of different fruits and nuts with chocolate and find what works for you.