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Chocolate-coated fruit by Dr. Will Clower, author, The Fat Fallacy
What a great surprise to pull out of the refrigerator, in your romantic dinner for two. Even a tender nibble brings the sweet juices of cherry, strawberry, or raspberry, encased in the thin waiting sheath of dark chocolate. What is it about chocolate and red fruit that seems so decadent? Maybe it’s the balance between the fruit’s quick sweetness with chocolate’s long-lasting, brain-altering addictions that so resemble love itself. Like love, at once bitter and sweet, held together in one irresistible package. Like love, taken to satisfy more the soul than the body.
3 (1 oz) squares semi-sweet chocolate
1 tablespoon brown sugar
3 tablespoons cream
3 tablespoons dry sherry
½ teaspoon vanilla
1 pinch of salt
Over medium-low heat, melt the chocolate with the
sugar, cream, sherry, vanilla, and salt.
Allow these to lightly simmer together for 5 minutes.
Taste to correct the flavors.
Once it becomes irresistible, dunk the fruit into the
chocolate to coat. Keep the coating light.
Remove these to a small plate and place in the
refrigerator to cool until ready to serve.
Play With Your Food!
Strawberries are work here, as do raspberries, although these require a skewer, fork, or some other holding instrument to lightly roll them around in the waiting chocolate. Cherries, however, are ideal for chocolate-dipping because they have a stem you can hold onto while dredging.
What to have with chocolate dipped fruit? These demand a glass (or so) of medium body red wine, a little jazz, and time to burn.
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