How to Make Chocolate Covered Fruit

Chocolate-flavored fruit, whether fresh or dried, is a simple but very delicious way of creating a fruit snack. Fruit dipped in chocolate is an ideal after-dinner snack, seasonal treat or gift.

Ingredients

Using a Microwave

  • Chocolate suitable for melting (dark, milk or white)
  • Fruits (banana, mango, strawberries, grapes, mandarin segments, pineapple wedges, etc.), chopped into bite-size pieces

Using a Double Boiler

  • Chocolate suitable for melting (dark, milk or white)
  • Fruits (banana, mango, strawberries, grapes, mandarin segments, pineapple wedges, etc.), chopped into bite-size pieces

Chocolate Covered Dried Apricots

  • 30 dried apricots, large
  • 1/2 cup chocolate chips
  • 1 tablespoon solid shortening

Double Chocolate Dipped Fruit

  • 24 pieces of fruit (strawberries, cherries, mandarin segments, seedless grapes, pitted prunes, etc.)
  • 115g/4 oz dark or plain milk chocolate, chopped
  • 115g/4 oz white chocolate, chopped
Method 1
Method 1 of 4:

Using a Microwave

  1. Image titled Make Chocolate Covered Fruit Step 1
    1
    Heat the chocolate for about 10 seconds in a microwave on High, or as suggested on the package. If not melted, stir, then heat for another ten seconds.[1]
    • If not melted enough, melt for another 10 seconds.
  2. Image titled Make Chocolate Covered Fruit Step 2
    2
    Dip your fruit in the heated chocolate. Try to be quick, the chocolate hardens fast!
    • Return to the heat to re-melt if the chocolate hardens too quickly.
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    Place the chocolate covered delight on the waxed paper.[2]
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    4
    Repeat for all fruits.
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    Cover the cookie sheet with aluminum foil or plastic wrap.
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    Place the cookie sheet in your freezer. Alternatively, place in the refrigerator for 2 hours.[3]
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    Wait for a little while, an hour should be enough.
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    Enjoy!
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Method 2
Method 2 of 4:

Using a Double Boiler

  1. Image titled Make Chocolate Covered Fruit Step 9
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    Melt the chocolate over the stove in the double boiler (bain marie).[4]
  2. Image titled Make Chocolate Covered Fruit Step 10
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    Drop each piece of fruit straight into the melted chocolate. Use a dipping fork or an ordinary fork to turn the pieces over to coat them thoroughly.
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    Lift out with the fork. To remove excess chocolate from the fork, tap it on the side of the bowl and draw the underside of the fork across the rim of the bowl.
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    Lay each dipped piece of fruit on a cookie sheet lined with wax paper.
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    Leave to set. Place in the refrigerator if you want it to set faster or if the kitchen is hot.
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    Serve. Place on a serving plate or inside a candy gift box.
    • If giving as a gift, place each piece of fruit in individual sweet cases to preserve their quality. Let the recipient know that they need to be eaten quickly.
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Method 3
Method 3 of 4:

Making Chocolate Covered Dried Apricots

  1. Image titled Make Chocolate Covered Fruit Step 15
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    Melt the chocolate in a double boiler.
    • If melting in the microwave, melt in 30-second bursts, then stir, then microwave again until melted.
  2. Image titled Make Chocolate Covered Fruit Step 16
    2
    Add the shortening. Stir through thoroughly.
  3. Image titled Make Chocolate Covered Fruit Step 17
    3
    Remove from the heat.
  4. Image titled Make Chocolate Covered Fruit Step 18
    4
    Dip the dried apricots. Either using your fingers to hold, or holding the apricots in tongs, dip into the melted chocolate to about halfway.[5]
  5. Image titled Make Chocolate Covered Fruit Step 19
    5
    Remove from the chocolate and lay each dipped apricot on a cookie sheet covered in wax paper.[6]
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    6
    Let the chocolate set. Then refrigerate for an hour or so to harden completely.
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    Serve. Remove from the refrigerator. Arrange on a serving plate.
    • To store, keep in an airtight container away from heat.
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Method 4
Method 4 of 4:

Making Double Chocolate Dipped Fruit

This method can be used on both fresh and dried fruit.

  1. Image titled Make Chocolate Covered Fruit Step 22
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    Prepare the fruits. Clean and chop as required.
    • Strawberries can be washed by brushing with a moist pastry brush.
    • All washed fruits must be well dried before dipping.
  2. Image titled Make Chocolate Covered Fruit Step 23
    2
    Line a baking sheet with parchment paper or wax paper.[7]
  3. Image titled Make Chocolate Covered Fruit Step 24
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    Melt the white chocolate in a double boiler. Remove from the heat and cool to 29ºC/84ºF. Stir frequently.
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    Dip each piece of fruit into the melted white chocolate. Dip about two thirds of the way only, aiming to cover only one half of the fruit piece.
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    Let excess chocolate drip off before transferring to the lined baking sheet.
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    Place all white-chocolate dipped fruits into the refrigerator to chill for 20 minutes. Or until the chocolate sets.
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    Melt the dark or plain milk chocolate. Remove from the heat and cool to 30ºC/86ºF.
  8. Image titled Make Chocolate Covered Fruit Step 29
    8
    Take the white-chocolate dipped fruits out of the refrigerator. Dip each one in the melted dark or plain milk chocolate. Do this at an angle and aim for a balance that matches the white-dipped side, only on the other side of the fruit piece this time.
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    9
    Place on the baking sheet. Return to the refrigerator to set. Leave for 15 minutes or until set.[8]
  10. Image titled Make Chocolate Covered Fruit Step 31
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    Bring out of the refrigerator 15 minutes before serving.
    • If it's dried fruit, it can stay out of the fridge; store in an airtight container.
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Community Q&A

  • Question
    How long will this chocolate covered fruit stay fresh without refrigeration? Do we need to add any preservative for longer stay?
    Community Answer
    Community Answer
    Not very long. If not refrigerated, the fruit will start to go bad within a couple of hours. Preservatives are not recommended. If they need to sit out for like a party or something, keep them on ice.
  • Question
    Should the fruits be refrigerated or frozen before dipping into chocolate?
    Community Answer
    Community Answer
    Refrigerate the fruit and dip it in chocolate sauce. Then put them back in the refrigerator.
  • Question
    The moisture from the fruit always causes the chocolate to split after a while. Is there any way to prevent or reduce this?
    Community Answer
    Community Answer
    Make sure the fruit is as dry as possible prior to dipping it, and keep the fruit stored in the fridge if you're not planning to eat it right away. This should help to at least reduce the splitting.
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Warnings

  • Don't burn the chocolate; you must watch your chocolate as it melts. If you smell something burning, it's probably the chocolate and you should stop microwaving or heating the chocolate immediately.
    ⧼thumbs_response⧽
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Things You'll Need

  • Microwave proof bowl for melting chocolate; or saucepan (double boiler is best) for melting chocolate
  • Spoon
  • Cookie sheet
  • Wax (greaseproof) paper
  • Aluminum foil or plastic wrap


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References

  1. ↑ https://www.thekitchn.com/how-to-melt-chocolate-in-the-microwave-252065
  2. ↑ https://www.delish.com/cooking/recipe-ideas/recipes/a58094/how-to-make-chocolate-covered-strawberries/
  3. ↑ https://whatscookingamerica.net/chocolatestraw.htm
  4. ↑ https://www.thekitchn.com/the-best-way-to-melt-chocolate-alice-medrichs-smart-easy-method-expert-tip-197405
  5. ↑ https://www.food.com/recipe/chocolate-covered-apricots-89167
  6. ↑ http://www.eatingwell.com/recipe/250645/chocolate-dipped-apricots/
  7. ↑ https://www.foodnetwork.com/recipes/food-network-kitchen/chocolate-covered-strawberries-recipe-1941747
  8. ↑ https://www.thekitchn.com/how-to-make-chocolate-covered-strawberries-cooking-lessons-from-the-kitchn-202817

About This Article

wikiHow is a “wiki,” similar to Wikipedia, which means that many of our articles are co-written by multiple authors. To create this article, 20 people, some anonymous, worked to edit and improve it over time. This article has been viewed 163,509 times.
68 votes - 78%
Co-authors: 20
Updated: March 7, 2023
Views: 163,509
Categories: Chocolate and Candy
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