Monday, April 4, 2011

Strawberries, Chocolate-Kissed, with Infused Ganache

What a great surprise to pull out of the refrigerator for your romantic dinner for two. Even a tender nibble brings the sweet juices of cherry, strawberry, or raspberry, encased in the thin waiting sheath of dark chocolate. 

What is it about chocolate and red fruit that seems so decadent? Maybe it’s the balance between the fruit’s quick sweetness with chocolate’s long lasting, brain-altering addictions that so resemble love itself. 

Like love, at once bitter and sweet, held together in one irresistible package. Like love, taken to satisfy more the soul than the body.  

You’ll Need
3 1-ounce squares semi-sweet chocolate
3 tablespoons cream
3 tablespoons dry sherry
½ teaspoon vanilla
1 pinch of salt

in a saucepan
Over low heat, slowly melt the chocolate with the cream, sherry, vanilla, and salt, stirring gently all the while.

Allow these to warm into each other for a minute after the chocolate has completely melted. Taste to correct the flavors.

Once it becomes irresistible, dunk the fruit into the chocolate to coat. Keep the coating light.   Remove these to a small plate and place in the refrigerator to cool until ready to serve.

Like the eating, take your time in the making over a steady simmering flame to ensure the chocolate doesn’t burn. Careful when turning the fruit over, especially if using delicate berries like raspberries. They are easily crushed. The thickness of the chocolate shell will depend on the thickness of the chocolate sauce and the number of times you dunk the fruit. Spot-check the thickness after the first dunking and make a judgment call.

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