Chef Fran Costigan

It’s Still Chocolate Day!

Chocolate Olive Oil Glaze for Chocolate-Dipped Anything LR

Celebrating Valentine Day with a sweetie or celebrating yourself, you migh tjust  find this 5 minutes to make Valentine Dessert to be the just thing to add tonight, or to make tomorrow. It’ll be Saturday after all!   Here it’s the salty crunchy things getting the Chocolate Olive Oil Glaze for Everything  dip but you certainly can dip some fruit too. Try this on mandarin sections and on other citrus too. I recently served grapefruit slices dipped in this glossy Glaze and the platter was emptied before I could grab my  Iphone.

Here’s the recipe: If you don’t want to wait for the chocolate glaze to set, just dip and eat!! 

  • 6 ounces / 170 grams dark chocolate (70 to 72%), finely chopped
  • 2 tablespoons / 30 ml mild tasting extra-virgin oil or neutral vegetable oil
  • 2 pinches flaked sea salt (optional)

Recommended Items For Dipping:

  • Long-stem or standard strawberries
  • Blueberries, raspberries, blackberries
  • Cherries on the stem
  • Citrus segments (mandarin oranges or grapefruit, cleaned of all pith and “string”)
  • Dried fruit
  • Pomegranate seeds
  • Sunflower seeds
  • Potato chips
  • Pretzels

Line a sheet pan with a piece of plastic wrap, acetate, or parchment or a Silpat baking mat.

Melt half of the chocolate with the olive oil in a heatproof bowl set over a pan of simmering water (make sure the water does not touch the bottom of the bowl), stirring a few times until the chocolate is just melted. Add the rest of the chocolate and stir until melted.

Remove the bowl from the saucepan. Wipe the water from the bottom of the bowl. Crush the salt (if using) between your fingers and add it to the chocolate, stirring until the chocolate is completely melted and the glaze is smooth.

To dip larger items: hold by the end or stem. Dip each piece two-thirds of the way into the chocolate. Lift up and allow the excess chocolate to drip back into the bowl. Set each piece on the lined sheet pan and push forward just slightly, so the chocolate doesn’t puddle too much. (Don’t worry if it does.) Allow the chocolate to set at room temperature for about 15 minutes, then refrigerate on the tray until set.

To dip smaller pieces, such as nuts or seeds, plunk a bunch at a time into a shallower bowl of chocolate and push them around with a fork until coated. Remove with a large fork or slotted spoon and allow the excess chocolate to drip back into the bowl. Place on the lined baking sheet to harden and then refrigerate.

Refrigerate until serving. The chocolate-dipped “anythings” will peel off the acetate, parchment, or Silpat when the chocolate has hardened.

Recipe from Vegan Chocolate: Unapologetically Luscious and Decadent Dairy-Free Desserts, by Fran Costigan, Running Press

Photo credit:  © Kate Lewis 2013

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