Chocolate Dipped Fruit

So I'm still on this dark chocolate binge - you know to make sure I have enough chromium to combat that sweet tooth.

Lately it's been so hot, I have no interest in cooking. Up here in the northeast, most of us don't have central air. We have room air conditioners in certain rooms. In my case, that's the bedroom. So when it's 89 in my kitchen without the stove on, there's not much incentive to turn it on.  I just want something quick that I can take up and eat in the AC.

Fruit works. 

Fruit and chocolate work even better.

I was wandering the aisles of the supermarket looking for inspiration. Everywhere I looked there was chocolate-covered something. Acai and blueberries. Pomegranate seeds. Nuts. 

There was also a lovely fresh pineapple.

That inspired me. 

I grabbed an apple and an orange too. I was tempted to try a grapefruit, but decided to wait and see how the others came out.

I'll let the pictures tell the rest of the story. I'll just add in that it was ridiculously easy. I used my wok on top of a big Le Creuset ceramic pot. You can see how quickly it melted the chocolate.

I'll admit, the pineapple was my favorite - that amazing taste combination of tart and bittersweet. But the orange was surprisingly tasty too. A friend gave me raves on the apple.

I'm inpired to try it with some dried fruits too - apricots maybe.  I did try it with organic, unsweetened coconut. Happiness.

So what do you think? I thought it might be a lot of work, but it was incredibly easy and fast.

One tip: you'll probably have to keep the chocolate warm because the cold fruit made it start to thicken while I was dipping it. The taste didn't change, but the later pieces weren't as smooth.