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Chili Chocolate Dipped Strawberries
•
6 oz. bittersweet chocolate,
chopped
•
3 tablespoons heavy cream
•
1 tablespoon butter
•
3 teaspoons ground pure
ancho chili powder
1.
Combine all ingredients in the stoneware melting pot.
2. Plug Chocolate Melter into a 120V AC electrical outlet and allow
mixture to cook 30 to 35 minutes, using a small spatula to mix
well every 10 minutes.
3. CAUTION HOT SURFACES: This appliance generates heat
during use. Use caution when handling the outside of the unit.
IMPORTANT! Make sure strawberries are completely dry
before dipping.
4. Holding a strawberry by the stem, dip into the melted chocolate.
5. Coat well, allow excess chocolate to drip and place on waxed
paper lined sheet plate. Repeat with all the strawberries
6. Refrigerate 30 minutes to set.
When melting chocolate for dipping, melt the chocolate twice.
Allow chocolate to cool for at least 4 hours. Then melt again.
The second melting will create a looser and nicer dip.
Chocolate Dipped Bacon
•
16 slices applewood smoked
bacon, thick cut
IMPORTANT: To avoid crumbling bacon, always use thick-cut slices.
1.
Place chocolate into the melting pot.
2. Plug Chocolate Melter into a 120V AC electrical outlet and allow
mixture to cook 30 to 35 minutes, using a small spatula to mix
well every 10 minutes.
3. CAUTION HOT SURFACES: This appliance generates heat
during use. Use caution when handling the outside of the unit.
4. While chocolate melts, cook bacon until crisp.
5. Add 1 teaspoon bacon grease to the chocolate to thin.
6. Drain bacon on brown paper bag, cool, and cut into halves.
7.
Using small tongs, dip cooked bacon into the melted chocolate.
Coat well, allow excess chocolate to drip off and place dipped
bacon onto a metal cooling rack. Repeat with all the bacon slices.
Put the plate in the refrigerator to set, about 20 to 30 minutes.
•
1 teaspoon cinnamon
•
10 large long-stem
strawberries, washed and
completely dry
•
2 cups high quality semisweet,
dark or milk chocolate,
chopped
10
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