Dipped Fruits
8 ounces chopped best-quality bittersweet chocolate
(not unsweetened; recommended brand: Godiva Dark)
1 tablespoon unsalted butter
11–12 ounces of dried fruit (apricots, peaches, pears, etc.)
In the top of a double boiler, melt the chocolate and butter, stirring frequently. Line a cookie sheet with waxed paper. When the chocolate and butter are thoroughly melted and blended, turn down the heat under the double boiler. Holding a piece of fruit between your thumb and forefinger, gently dip one end into the hot chocolate. Immediately raise the fruit, shake it gently to loosen any stray drops, then place it on the waxed paper to cool completely. Repeat with the rest of the fruit.
Note: In summer, dip large, long-stemmed fresh strawberries. At holiday time, dip glacé apricot
