Dipped Chocolate Raspberry

It's raspberry season and a friend 

of mine brought me home a bag 

of chocolate dipped raspberries.  

What a burst of incredible flavor - 

the tartness of the fresh berry 

with the sweetness of the milk 

chocolate!  

I have been dipping chocolates 

for over 40 years and I had 

never had ones like this.  When 

I had made chocolate 

raspberries in the past I had 

spooned chocolate into a cup 

and put the raspberries on 

top of the chocolate, then 

drizzled a little more on top.  

I had been too worried that 

I would crush the raspberries 

if I dipped them.

If it worked for them, 

I decided it could work for me.

I used Guittard wafers.  These 

are great couverture chocolate 

discs, not fake chocolate. 

I do a lot of dipping so I 

buy a lot of chocolate.  

I melt my chocolate in the 

microwave at 30 second 

intervals, stirring between. 

after 45 seconds the chocolate 

was melted.  To get it down to 

about 90 degrees, you can stir 

to cool, or add more wafers 

and stir those in.  I like to 

use a thermometer gun to 

check my temperature.

I have little mini spoons 

that were perfect for turning 

the raspberry over in the 

chocolate and then scooping 

it up.  Tap the spoon on the 

edge of your bowl and then 

let the chocolate covered 

raspberry fall off the spoon 

onto a parchment paper 

covered pan.  

A double flat of raspberries 

will yield about 65!  

Now pop these into the fridge 

to harden the chocolate.  

These have become the family's

favorite treat.  The grandkids take 

3-4 at a time and are looking for 

more when we run out!

These are truly the easiest dipped 

chocolates I have ever made and 

wow what a punch of flavor!  

Thanks for visiting and make 

these yummy treats.