Wednesday, May 7, 2008


My mom came over last night to see her newborn grandchildren (relax, my puppies) and she insisted we make chocolate covered blueberries while waiting for my father to finish up work before we headed to dinner. Knowing how quickly these are made, I obliged and we went blueberry searching. We went out and bought the freshest blueberries at a nearby farmers market. They were so flavorful, sweet, crisp, and juicy that your teeth  just sank right into them. They were the perfect candidate for chocolate-drenching! I busted out 2 huge bars of Scharffen Berger chocolate and although pricey, Scharfeen Berger is of super quality. This chocolate covering technique can be used with any type of fruit, however, I suggest using a fruit that doesnt have mushy tendencies. I think raspberries would be too mushy, however blackberries are a great idea!
Wallah!---in 10 minutes we had ourselves the perfect end to a great evening....chocolate covered bliss.

1 package of fresh blueberries (washed and dried)
Semi-Sweet Chocolate (depending on how much you want to make; plan accordingly) *you can use dark chocolate or even white chocolate-whatever your preference*

Line cookie sheets with wax paper. Tape down the wax paper to the sides of the cookie sheets to prevent from moving. Melt chocolate in double boiler or in a heat proof bowl over simmering water. If you choose to use the microwave, heat in intervals of 25 seconds to prevent from burning. 

Using a teaspoon, drop 1 dollop of melted chocolate onto the cookie sheet (about double the size of a quarter). Drop 3-4 blueberries into the chocolate then re-dip your spoon into the bowl of melted chocolate and slowly cover the blueberries until fully blanketed.

Put cookie sheets in fridge and let harden. Pack in tupperware with layers of wax paper in between. Enjoy :)

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