"Let us steadfastly love one another"
Delta Delta Delta
San Jose, California Alumnae Chapter
Recipe Collection
Ingredients:
16 oz. dark chocolate
Selected items to dip (dried apricots, pretzels, and meringues)
Instructions:
For best results, choose a cool, dry day for dipping.
For 4 to 6 cups of dippers, you'll need about 16 ounces of chocolate, depending on whether
you coat the entire dipper or only part of it.
You should end up with about 50 pieces of completely coated treats.
In a heavy saucepan or doubleboiler, melt dark chocolate over low heat, stirring
constantly.
Line a baking sheet with waxed paper and set it next to the pan.
To partially cover the dipper, hold it by one end and dip a portion into the melted
coating; drain off any excess.
Place on the waxed paper.
To completely cover dippers, drop one piece at a time into melted coating.
Use a fork to remove each dipper, without piercing the center.
Let any excess coating drip off.
Place on the waxed paper.
Let the coated dippers dry, uncovered, on the waxed paper at room temperature.
If you like, drizzle or dip the dried, coated dippers with additional coating of a
different color.
Cover and store in a cool, dry place for up to 1 week.