Ingredients
ingredients
250 g dark chocolate (I used 70%)
4 pieces of chocolate put aside of your 250g
Strawberries
Cherries (if you choose)
equipment
Heatproof bowl
Pot for the bowl to sit over
Tray
Parchment paper
Preparation
1- Start by washing your fruit to give it some time to dry. You will need it to be dry so that the chocolate stays on. The fruit should be room temperature, not cold.
2- Make a Bain-marie by filling your pot with some water about 1/3 of the way full and turn the heat on medium. Place your heatproof bowl on top. Break up your chocolate, place it in your bowl and set aside 4 pieces to temper your chocolate once it is melted.
*Bain-marie is a gentle way to melt your chocolate and is more/less burn proof!
*One of the effects of tempering your chocolate is that it will help it look nice and shiny when it hardens. (I don’t know much about tempering chocolate but am learning slowly.)
3- While your chocolate is melting give it a stir from time to time. Once it’s almost fully melted take it off the pot being mindful not to burn yourself from the steam. Add your 4 pieces of chocolate and stir until the melt.
4- Prepare yourself for a potential mess. Kiddos “tasting” chocolate, chocolate on clothes (yours & theirs), chocolate all over the place.
5- Show your kiddo how to dip and then get dipping! Place each chocolate dipped fruit on the tray. There is no need for perfection, just lay them down as your kid sees fit.
6- Pop them in the fridge and about 30 minutes later they’ll be ready for you! Enjoy and have fun!
Step 1
I let my daughter (4 years old) sit on the counter. She was tired from our market run and it made sense for this activity + it's an added fun element for her.
After filling your pot 1/3 the way with water, put your heatproof bowl on top and turn it on medium. Break up your chocolate and add it in the bowl.
Save 4 pieces of chocolate to add to your melted chocolate at the end to temper the chocolate. A process I don't know much about but will help your chocolate look shiny and work nicely for dipping your fruit.
Prepare yourself mentally for lots of chocolate tasting, a mess to clean up and chocolate everywhere. My daughter asked to try the chocolate at every stage of it's existence!
After you show or explain to them what do, let them go for it.
Let them place the fruit on the tray with some guidance.
I didn't do a good job at just letting things get messy. I commented and nagged her a lot and turned this activity into a not-so-fun one. She was still happy but I could tell that I knocked her fun and confidence.
Next time I need to think ahead even just a little bit. Of the potential mess, chocolate tasting and overall excitment. And embrace it. Or save this activity for another time!
Once your tray is full pop it in the fridge for at least 30 minutes. I don't mind if the chocolate is not rock hard. If you want it really hard do a minimum of 1 hour.
Save your leftover chocolate in a heatproof jar and next time you can just melt it again.
The fruit may need a little help from a metal spatula coming off the tray. Enjoy and most importantly, have fun with your kiddo!
If you want a recipe to detach and enter into a form of mediation, this one is for you. Yes, you read the recipe correctly, you pull the seeds out of each grape.
For a home cook and especially a parent it might sound like a ridiculous recipe to make. Calm and slow is certainly the approach and if you’re not feeling it, skip this recipe.
I manage to make this compote only once a year (I am a parent too) and knowing that gives me more reason to plan solo time when I make it. For me this is very enjoyable.
My favorite way to eat it is simply. Paired with some greek yogurt is delicious! Or in a peanut butter and jelly sammie.
I am using Muscat grapes in this recipe but you can use any sort of grapes as long as they have their seeds. If they are seedless, it will no longer but a “Meditation Grape Compote” but simply a “Grape compote!”
*This is technically not a jam or jelly because it has no added sugar and thus considered a compote.
