Chocolate-Dipped Fruit: A Factory Guide

Coating fruit in chocolate is a simple process that can be done at home or in a factory setting. The fruit is dipped in melted chocolate and then placed on a baking sheet to set. The type of fruit used can vary, but common choices include strawberries, bananas, mangoes, and apricots. The type of chocolate can also vary, with dark, milk, and white chocolate being popular options. Factories may use a machine called a chocolate tempering machine to create a complex and shiny finish on their chocolate-coated products.

Choosing the right chocolate

When it comes to choosing the right chocolate for coating fruit, there are several types of chocolate to consider, each with its own unique characteristics and uses. Here are some factors to keep in mind when selecting the perfect chocolate for your fruity creations:

Type of Chocolate

Chocolate is derived from the seeds of the cacao tree, which are roasted and ground to produce a liquid or paste called chocolate liquor. This liquor can then be separated into cocoa butter and cocoa powder, and by tweaking the ratios of these components along with sugar and other ingredients, various types of chocolate are created. Here are some common types of chocolate and their characteristics:

• Baking chocolate (also called bitter or unsweetened chocolate): This solid chocolate liquor contains 50-58% cocoa butter and no added sugar. It is ideal for cooking and baking.
• Bittersweet chocolate: The darkest of eating chocolates, with a strong flavour and at least 35% chocolate liquor. Premium brands may contain 70% or more cocoa butter and cocoa solids. Suitable for cooking, baking, and eating.
• Semisweet chocolate: Often used in place of bittersweet chocolate but contains more added sugar. It should contain at least 35% chocolate liquor and is perfect for cooking, baking, and eating.
• Sweet chocolate: This variety has more added sugar than semisweet chocolate and contains at least 15% chocolate liquor. It is suitable for cooking, baking, and eating.
• Milk chocolate: Containing at least 10% chocolate liquor and 12% milk solids, milk chocolate has a sweet and creamy taste. It is best suited for eating.
• White chocolate: White chocolate is not considered "true" chocolate as it does not contain chocolate solids. It contains at least 20% cocoa butter and is used for cooking, baking, and eating.
• Couverture chocolate: Couverture chocolate is a favourite among candy-making professionals. It contains at least 32% cocoa butter, giving it a glossy appearance and making it easy to melt and temper. Couverture is typically used for melting and baking.

Purpose and Taste

Consider the purpose of the chocolate-coated fruit. Is it for a special occasion, a gift, or an after-dinner treat? The type of chocolate you choose can enhance the overall experience. For example, if you're looking for a chocolate with a strong chocolate flavour, bittersweet chocolate would be a good choice. On the other hand, if you want a sweet and creamy taste, milk chocolate would be more suitable.

Additionally, think about the flavour of the fruit you'll be using. Some fruits pair better with certain types of chocolate. For instance, the tartness of cherries or strawberries may be complemented by the sweetness of milk chocolate, while the sweetness of bananas or mangoes might be balanced by the bitterness of dark chocolate.

Melting and Coating

If you're planning to melt and coat the fruit, it's important to choose a chocolate that is suitable for melting. Couverture chocolate, for instance, is known for its glossy appearance and ease of melting and tempering. Regular compound chocolate may not produce the same glossy coating or the satisfying snap when bitten into. However, it can still be used for a quick chocolate coating.

Health Considerations

If you or your intended recipients have dietary restrictions or preferences, take that into account when choosing your chocolate. For example, dark chocolate is known for its health benefits due to its high cocoa content and lower sugar levels. Sugar-free chocolates are also available for those who are conscious of their sugar intake.

In summary, selecting the right chocolate for coating fruit involves considering the type of chocolate, the desired taste and purpose, the melting and coating process, and any health or dietary considerations. By keeping these factors in mind, you can create delicious and visually appealing chocolate-coated fruits that suit your specific needs and preferences.

Preparing the fruit

Selecting the Fruit:

Choose fruits that are fresh and firm, such as strawberries, bananas, mangoes, grapes, or pineapple. Avoid fruits that are overly ripe or soft as they may not hold their shape during the dipping process.

Washing and Drying:

Wash the fruit thoroughly to remove any dirt or residue. For delicate fruits like strawberries, use a moist pastry brush to gently clean the surface. Ensure that the fruit is completely dry before proceeding to the next step. Any moisture on the fruit can cause the chocolate to seize or split.

Chopping the Fruit:

Chop the fruit into bite-sized pieces. This step is important for two reasons. Firstly, it ensures that the fruit is a suitable size for dipping and coating. Secondly, it helps the chocolate to set evenly and thoroughly.

Skewering the Fruit:

If you plan to dip the fruit into the chocolate, consider skewering the fruit pieces before dipping. This will make the dipping process easier and less messy. You can use wooden skewers or even toothpicks, depending on the size of the fruit.

Temperature Control:

Fruit should be chilled before dipping to help the chocolate set faster and create a crispier shell. Place the washed and chopped fruit in the refrigerator for about an hour before you start the dipping process.

Double Dipping:

If you're feeling adventurous, you can try double-dipping your fruit. Simply dip the fruit in one type of chocolate, let it set, then dip it into another type of chocolate. This creates a beautiful two-toned effect and adds a layer of flavour.

Melting the chocolate

To melt the chocolate, you can use a microwave or a stove. If using a microwave, place the chocolate in a microwave-safe bowl and heat it in 10-second intervals on high power, stirring in between until the chocolate is completely melted. Be careful not to overheat the chocolate, as it can burn easily. Alternatively, you can use a double boiler (bain-marie) on the stove to melt the chocolate. Fill the bottom pot with water and place a heat-safe bowl on top, making sure the bottom of the bowl does not touch the water. Add your chocolate to the bowl and stir until melted.

Once the chocolate is melted, you can add a tablespoon of shortening to thin out the mixture and make it easier to coat the fruit. Stir the mixture until it reaches your desired consistency. If you are using couverture chocolate, it is important to temper the chocolate before coating your fruit. Tempering involves heating, cooling, and then rewarming the chocolate to keep it smooth and shiny. This step will give your chocolate-coated fruit a glossy surface and a snap when bitten into.

After melting and tempering the chocolate, you are now ready to start dipping your fruit. Choose fruits such as strawberries, cherries, mandarin segments, grapes, or bananas, and chop them into bite-size pieces. Dip each piece of fruit into the melted chocolate, using a dipping fork or a regular fork to turn the pieces over and coat them thoroughly. Tap the fork on the side of the bowl to remove any excess chocolate, and then lay each dipped piece of fruit on a baking sheet lined with wax or parchment paper.

Once all your fruit is dipped, place the baking sheet in the refrigerator or freezer to allow the chocolate to set. This should take about 10-20 minutes, depending on the thickness of the chocolate coating. After the chocolate has set, your chocolate-coated fruit is ready to be served or packaged. Enjoy your delicious and beautiful creation!

Dipping the fruit

Selecting the Fruit:

Start by choosing the right fruit for dipping. Fresh or dried fruits such as strawberries, cherries, mandarin segments, grapes, bananas, mangoes, or apricots are excellent options. Cut the fruit into bite-sized pieces, ensuring they are easy to dip and consume.

Melting the Chocolate:

The type of chocolate you use is crucial. Opt for chocolate specifically suitable for melting, such as dark, milk, or white chocolate. You can melt the chocolate using a microwave or a stove. If using a microwave, heat the chocolate in short intervals (about 10 seconds) on High, stirring in between until it is completely melted. Alternatively, use a double boiler (bain-marie) on the stove to melt the chocolate gently.

Dipping Process:

Once the chocolate is melted, it's time to dip the fruit. Work quickly, as the chocolate can harden fast. Use a dipping fork or an ordinary fork to dip each piece of fruit into the melted chocolate, turning them over to ensure they are thoroughly coated. Tap the fork gently on the side of the bowl to remove any excess chocolate before placing the dipped fruit on a prepared surface.

Preparing the Surface:

Before you begin dipping, line a baking sheet or tray with parchment paper, wax paper, or baking paper. This will provide a clean surface for the dipped fruit to set on.

Setting the Chocolate:

After dipping each piece of fruit, place them on the prepared surface. Leave the chocolate-coated fruit to set at room temperature if your kitchen is cool. Otherwise, place the tray in the refrigerator for about an hour to speed up the setting process.

Storage and Serving:

Once the chocolate has set, you can arrange the fruit on a serving plate or store them in an airtight container. Chocolate-coated fruit is best served fresh, but it can also be stored in the refrigerator for a short period. If giving them as a gift, place each piece in individual sweet cases and let the recipient know they should be consumed promptly.

Additional Tips:

• Ensure the fruit is completely dry before dipping to prevent moisture from affecting the chocolate.
• If you're feeling adventurous, try using different types of chocolate or experimenting with various fruits and combinations.
• Always monitor the chocolate while heating to prevent burning.

Setting the chocolate

Once you have coated the fruit in chocolate, place it on a baking sheet lined with parchment paper or wax paper. Leave the coated fruit to set. Place in the refrigerator if you want it to set faster or if the kitchen is hot.

If you are making double chocolate-dipped fruit, you will need to repeat the dipping process, this time dipping the fruit at an angle so that you coat the other half of the fruit. Place the twice-coated fruit on the baking sheet and return to the refrigerator to set.

Once the chocolate has set, bring the fruit out of the refrigerator 15 minutes before serving. If you have coated dried fruit, it can stay out of the fridge; simply store it in an airtight container.

Frequently asked questions