DisH it Up

MICHAEL A.. j0NAS
PHOTOOR.APHY

Certified Professional Photographer

Specializing
In

Weddings
Bar/Bat Mitzvahs

And Fine Celebrations

• • •

BIRMINGHAM, MICHIGAN

(248) 647-5060

"The Difference IS The Difference!"

C-16

Take a Dip
In Chocolate!

Annabel Cohen
AppleTree Staff Writer

T

4
294
China & Gifts

fine china, crystal
stemware, and silverware
patterns—the largest in-
stock dealer in the USA.

• 2,000

• Introduce the bride-to-be
to Heslop'.s registry and
exclusive bridal plan.

Orchard Mall

West Bloomfield
(Orchard Lake & 15 Mite)

(248) 737-8080

.Wemembei. the
tgitettt eZne,s,
,--#opeoe"

-

ired of plain, old pretzels,
potato chips and boring dried
and fresh fruit? Give 'em a
dip ... in chocolate! Then sprinkle
and roll them in chopped nuts,
crushed toffee and cookie crumbs.
These tasty dippers are great for
parties, as gifts or for your own eat-
ing pleasure. With Thanksgiving
and Chanukah coming up, you'll
have many occasions for munching
on these crowd-pleasers.

Chocolate Dipped Anything!

Dip once in chocolate, roll in
whatever you like and dri77le with
more chocolate. Just make sure that
anything you dip is dry — choco-
late will not stick to wet or oily sur-
faces.

Start with:
12-ounces semi-sweet chocolate
chips
2 Tbsp. vegetable oil

To dip:
Pretzel rods and twists, fresh
grapes and most kinds of berries,
cookies (all sizes and shapes),
marshmallows, dried fruits, cut
apples and pears, orange sections,
banana sections, nuts.

'—'41 Photography, Inc.

31543 W. 13 MILE RD.
FARMINGTON HILLS
(248) 553-4867

Deraorr

JEWISH NEWS

11/21

1997

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CLASSIFIEDS
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RESULTS!
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(248)354.5959

To sprinkle or roll in:
Fine-chopped pecans or peanuts,
chocolate sprinkles, dragees (little
silver and gold balls), shredded
coconut, crushed Heath bars,
crushed mints.

Line a cookie sheet with wax
paper or parchment. -Set aside.
Place roll-in ingredient on a shallow

plate. Set aside.
Place chocolate chips in a
microwave-safe bowl. Put bowl in
microwave and cook on high for 2
minutes. The chips will not appear
melted, but they are. Stir chocolate
with a spoon until smooth. Add oil
and stir again. If necessary, cook
more in 30-second increments until
melted. Stir again. Pour chocolate
into a small, deep
bowl or tall glass for
long foods like whole
bananas or pretzel
rods.
Holding the food on
one edge or end, dip
other end into the
chocolate. Turn to coat
well. Pull food from
chocolate, shake a lit-
tle to allow excess chocolate drip
back into the bowl.
Quickly roll dipped food in roll-in
ingredient and place on cookie
sheet. Place sheet in a cool area to
let chocolate dry. Do not refrigerate
unless you are dipping fresh fruits or
the air is warm. Repeat. You may
need to add more chocolate or re-
melt your chocolate if it begins to
harden — just microwave on high
for 30 seconds at a time.

cookies and pretzels don't need
refrigeration, fruits should be chilled
if it's warm, until you're ready to use
them.
For easy total dipping, use a
wood skewer or small tongs.
Whenever you put a choco-
late-covered food down on a cook
ie sheet, you create a little "pool"
of chocolate. The more chocolate
you let drip off before
you lay it down, the
smaller the pool.
Squeeze bottles
are great for drizzling
chocolate on just
about anything. Use
to add design lines
and squiggles.
"Blooming" is
what happens to
chocolate when it turns white. It's
just a separation of ingredients and
the chocolate is still good.
Other than fresh fruit, which
stays good for just a day or two,
most dipped foods stored in air-tight
containers stay fresh for 2-4 weeks
or more.
Don't feel like dipping?
Spread a layer of chocolate on a
wax paper or parchment-lined cook-
ie sheet, sprinkle with toppings and ;
cover with another layer of choco-
late (not too thick). When the
chocolate has hardened, break into
hunks of "bark."
Milk chocolate and white
chocolate (not really chocolate at
all), can be difficult to work with.
Follow manufacturers' instructions on'
how to melt.
Many bulk food stores sell
melting chips or discs in vivid
shades — use these for dipping in
color. El

Fresh fruit,
choc olate
and nuts.

Dipping tips:

Most foods need only be
dipped half way. Others, to stay
fresh and delicious, need to be
completely covered. Cut fruits, such
as banana, apple and pear slices,
fresh pineapple and orange sec-
tions, must be completely covered
for best results.
Fresh fruit should be dipped .
on the day you plan to serve it.
Even though dry foods like