Awesome advice that I RARELY follow. But the other night, as I slowly drifted into that foggy twilight before sleep, I had an idea that I didn't want to forget. Without a notebook, I sent myself an email.
Subject line: Genius
(Ever modest. I know.)
The idea was simple: to make a homemade chocolate bar filled with surprising bits of fresh fruit throughout. Pretty apt subject line, I'd say!
blueberries in chocolate and leave them chilling in the fridge for a quick dessert or...um...breakfast. I also love to freeze chocolate covered banana slices. This was a way to wrap all of that into one delicious chocolate bar!
this mini loaf pan). They're about 2" by 4", and the perfect size for a chocolate bar. You can also just use one large loaf pan to make a giant bar or use a muffin tin for round ones.
I used foil, which I sprayed with a bit of oil, to line the pan, letting it overhang so that it would be easy to pull the bars out once set. If you use a muffin pan, just use cupcake liners.
What fruit do you love most dipped in chocolate?
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Fresh Fruit Chocolate Bar Recipe
Makes 4 chocolate bars
4 large strawberries
10 other berries (blueberries, raspberries, blackberries) or other ripe fruit
2 cups bittersweet chocolate chips
Equipment: mini loaf pan, foil, cooking spray
Prepare the fruit, slicing the banana and strawberries into thin 1/4" slices. Slice the raspberries and blackberries into 1/4" slices. Cut blueberries in half.
Melt the chocolate chips in the microwave, 30 seconds at a time, stirring each time, until smooth and completely melted.
Line the loaf pan with strips of foil so that it overhangs on each side. Spritz with a bit of cooking spray so that it peels off easily.
Spread a thin 1/2" layer of chocolate in the bottom of each well. Arrange the prepared fruit closely together. Top off with another thin layer of chocolate. Tap the pan against the table so that everything settles and to get rid of any air bubbles. Add additional chocolate on any parts where fruit peeks out.
Place in refrigerator and let chill 30 minutes or until chocolate is completely set. Use a warm knife to loosen the edges and then lift out of the mold. Peel off the foil and serve immediately or store in fridge wrapped in foil up to 24 hours.