Instructions

1. Pick the fruit. Almost any type of fruit works from bananas to strawberries and you can even mix and match by picking different types of fruit. Just make sure to cut larger ones into bite size pieces. Keep in mind that smaller dried fruits like raisins are a little harder to dip in the chocolate.

2. Place sheets of wax paper directly on top of several cookie sheets. The dipped fruit dries on the wax paper once it comes out of the chocolate, but it prevents the fruit pieces from sticking to the surface of the cookie sheet. In a pinch, you can also use paper towels.

3. Add 1 pound of bittersweet chocolate to a microwave safe bowl and microwave for 45 seconds on high. Remove the bowl, mix the chocolate and place it back in the microwave for 45 seconds. Continue doing so until the chocolate is completely smooth and tempered.

4. Stick skewers in the ends of the fruit pieces, which gives you something to hold onto and keeps your hands from getting messy. Dip each piece directly into the chocolate and roll it around lightly to ensure an even coating. If you're using a harder fruit like apple or banana chips, drop them in the chocolate and use a fork to roll them around in the chocolate. Then use the fork to remove them from the chocolate.

5. Give the fruit a slight shake, which causes the excess chocolate to slide off. Then set it on top of the cookie sheet. Place the cookie sheets in the freezer or refrigerator to harden and keep them cool until eating.