Ray Benson joins Dave Froehlich as Ammie Busby from Whole Foods shows them how to dip practically anything in chocolate.
2 (3.5-ounce) bars dark chocolate, broken into small pieces
Dried fruit, such as mango, pitted dates or sour cherries
Grapefruit, strawberries, orange or tangerine segments (membranes intact)
Pretzel sticks, miniature chocolate chips, sprinkles, coconut flakes
Line a large sheet tray with parchment or wax paper. In a small pot, heat chocolate over medium-low heat, stirring constantly, until just melted, 2 to 3 minutes.
Remove from heat and transfer to a small bowl. One at a time, dip pretzels and fruit into chocolate, shaking off any excess, and arrange in a single layer on the prepared tray.
(For moist items, like fresh citrus, be sure to pat them dry before dipping.)
Set aside in a very cool spot to let harden, 2 to 3 hours, or chill until set, 20 to 30 minutes.