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September 2007 Recipe

Chocolate Dipped Fruits

2 lbs. Glaceed apricots
2 lbs. Dried dates, pitted
2 lbs. Fresh figs
1 1/2 lbs. Adair™ bittersweet chocolate
3 lbs. Maridel™ milk chocolate

Dip apricots 2/3 of the way into tempered Peter’s® Adair™ bittersweet chocolate. Dip fresh figs and dried dates 2/3 of the way into tempered Peter’s® Maridel™ milk chocolate. For best gloss, allow dipped fruits to set in a 55-60° F room or cooling cabinet with good air movement.

Yield: Approximately 96 pieces