Chocolate-dipped Dried Fruits

You need: dried fruits (such as apricots, prunes, dates, figs, pineapples …),
nuts (walnuts, hazelnuts, cashews …), milk chocolate and plain chocolate, baking paper

Preparation: liquefy chocolate in a bain-marie and cool to make a creamy consistence. Reheat to a maximum of 32 °C under constant stirring to avoid a grey haze on the chocolate coating after cooling. One by one, dip the fruits and nuts into the melted chocolate, have it drip and place them on a baking sheet. Wait for the chocolate icing to solidify.