Fruit Coated with Dark Chocolate

• 1 cup (250 ml) sliced almonds
• ½ cup (125 ml) shredded coconut
• ¼ cup (60 ml) cocoa powder
• ¼ cup (60 ml) cane sugar
• 1 clementine, peeled and separated into segments
• 1 banana, cut into 1-inch (2 cm) slices, sprinkled with lemon juice to prevent browning
• 10 grapes
• 1 apple, cored and cut into 12 pieces, sprinkled with lemon juice to prevent browning

Preparation

• Line 2 large baking sheets with parchment paper.
• In a large non-stick frying pan over medium heat, dry roast the almonds until golden brown. Transfer to a medium bowl and let cool.
• Put coconut into a small bowl and set aside.
• In a small bowl, combine cocoa powder and cane sugar. Set aside.
• In a double boiler, melt chocolate and let cool for 3 to 4 minutes.
• Using a fork, dip the fruit as follows:
• Dip clementine segments into the chocolate, then roll in coconut and place separated on prepared sheet.
• Dip banana slices into the chocolate, then roll in cocoa-sugar mixture and place separated on prepared sheet. Repeat operation with the grapes.
• Dip apple pieces into the chocolate, then roll in cocoa-sugar mixture and place separated on prepared sheet.
• Dip grapes into the chocolate, then roll in cocoa-sugar mixture and place separated on prepared sheet.
  • Refrigerate fruit for about 1 hour before serving.

Note: Once coated, the fruit will keep for 2 to 3 days in the refrigerator.

Since you can’t see what’s inside these truffle-like chocolate bites, it’s fun to have people try to guess.

Because people wonder what’s inside these chocolates, I call them “Surprise Bites.” It’s fun to try to guess what these truffle-like chocolate bites contain.

Photos : Tango [Vitalité Québec] NOVEMBER / DECEMBER 2017

Recipe : Josée Fiset