This week, Chef Aarti Khosla of  Le Rouge by Aarti in Westport shows Tina Redwine how to make chocolate covered fruit. 

If you have any questions, please email tredwine@news12.com.

1 lb bar of chocolate or small chocolates

Assorted fruits for dipping 

Break a 1 lb bar of chocolate into small pieces.

Put in a heat safe bowl and heat in the microwave in 10 second spurts stirring after every spurt till the temperature reaches 121 degree Fahrenheit. 

Pour 2/3rd melted chocolate on a cool marble surface and move it around with a spatula till it cools down to 82 degree Fahrenheit. Once it cools down scrape it from the marble and put it back to the bowl and stir rigorously to incorporate the two chocolates into a smooth mix. The temperature should be 92 degrees and it’s ready to be used for dipping.

190 Main Street, Westport CT-06880 
Phone : 203-293-6106