1 belle bestor
1 bittersweet chocolate
Melt bittersweet chocolate in a double boiler over hot water until melted and liquid. Line a cookie sheet with waxed paper and, using washed and well dried strawberries, orange sections (all pith removed-membranes left on), banana slices, glazed apricots or peaches, blanched almonds, pecans, Brazil nuts, etc. Dip into chocolate, allowing the excess to drip back into the pan. Place dipped items on >> waxed paper lined sheets & refrigerate until chocolate is set. The banana slices have to be totally covered with chocolate or they will blacken--use a fork to lower them into the chocolate & then to remove them. The chocolate dipped fruits are >> gorgeous as they are but sometimes I melt some white chocolate and put it into a pastry bag with a tiny, plain tip and swirl some white chocolate over the dark chocolate for an even more dramatic effect.
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