Choc-dipped tropical fruit

Covering colourful tropical fruit with chocolate and an array of exotic toppings is one way to guarantee an eye-catching and delicious dessert.
A variety of tropical fruits dipped in chocolate and toppings.


Crunchy add-ons
Chocolate coating


1.Place fruit on trays lined with baking paper. With a paper towel, pat watermelon dry to remove excess moisture
2.Place crunchy add-ons in separate small bowls.
3.Make chocolate coating – Place coconut oil and cacao butter in a medium heatproof bowl over a smaller heatproof bowl of boiling water; whisk until combined and smooth. Whisk in syrup and vanilla; remove from heat. Whisk in cacao until combined and smooth.
4.Working in batches, beginning with the smaller fruits, dip fruit into chocolate coating; allow excess chocolate to drain off. Sprinkle with a selection of crunchy add-ons; place on tray. If chocolate starts to thicken, reheat. Refrigerate choc-dipped fruit for 15 minutes or until chocolate is set.
5.Pour any leftover chocolate coating onto a plate lined with baking paper; sprinkle with leftover crunchy add-ons. Refrigerate for 15 minutes or until chocolate is set. Break into pieces and serve with the choc-dipped fruit.

You can use any combination of fresh, dried and dehydrated fruit. Dried salad flowers are available online, and can also be labelled “salade de fleur”.


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