Thursday's Meal: Chocolate Dipping

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

Dipping fruit:

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.

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