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In a microwave-safe bowl, microwave the chocolate chips for 30 seconds. For very high-powered microwaves (more than 900 watts or if your microwave heats food faster than usual), use 50% power capacity to prevent burning. Repeat in 15 to 30-second intervals, stirring in between until nearly all chips melt.
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Melt the Chocolate: In a microwave-safe bowl or using a double boiler, melt the chopped chocolate. If using a microwave, heat the chocolate in 20-second intervals, stirring between each interval, until it's smooth and fully melted. Dip the Grapes: Prepare your toppings (if using) in shallow bowls.
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Break each chocolate into pieces, and transfer them to a microwave-safe bowl. Microwave at high for 1 minute or until melted. Keep stirring at 30-second intervals. Alternatively, place the chocolate in a small double boiler and heat until fully melted.
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Arrange grapes on skewers or toothpicks as desired. Place the dark chocolate in a microwave safe bowl, and heat for 45-60 seconds in the microwave. If not fully melted after 60 seconds, continue heating in 15 second increments until fully melted. Carefully dip the skewered grapes into the melted chocolate covering the grapes fully.
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Start by washing, drying, and removing the grapes from the stems. Add the chopped dark chocolate to a pot on the stove set to low heat. Cook, stirring often, until the chocolate has melted, then immediately remove the pot from the heat. Transfer the melted chocolate to small bowl. Add one grape to the bowl of melted chocolate, then gently stir.
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Once your grapes are at room temperature, melt your chocolate chips. Stir them until they are smooth and creamy. Using a fork, dip each grape into the chocolate and coat it well. Let the excess drip off of the grape and place it on a cookie sheet or baking pan that has been covered with parchment paper. Place the grapes in the fridge for a few.
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Melt the chocolate slowly in the microwave over low heat. Stir it slowly every so often. STEP 2: Coat with chocolate. SINGLE GRAPE method: place the grape onto a toothpick or short skewer and dip it into the chocolate. STEP 3: Roll the dipped grape into a topping of your choice.
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Use a double boiler or microwave to melt the chocolate (see note 1). Dip the Grapes: Holding the grape by the toothpick, dip it into the melted chocolate, ensuring it's fully coated. Allow any excess chocolate to drip off. Add toppings: Roll or sprinkle the chocolate-covered grape in your desired topping.
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Line a rimmed baking sheet with parchment paper and place about 1 cup of cocoa powder in a mound on one side. Drop the chocolate-coated grapes into the mound, and with your clean hand, use a fork.
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Allow the caramel to warm on a low temperature stirring often. If the caramel is too thick, add 2-3 Tablespoons of cream or add a little at a time to the desired consistency. When the caramel is soft, dip the grapes into the caramel allowing the caramel to go 1/2 - 3/4 of the way up the grapes. Keep the caramel on the lowest amount of heat.
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Instructions. Wash and dry grapes. Place in a freezer-safe bag or container and freeze overnight. Mix the chocolate and coconut oil in a microwave-safe container and melt at 70 percent power for 45 seconds. Stir well and continue to microwave, if needed, at 15 second intervals until fully melted and smooth.
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1. Line a large baking sheet with parchment or waxed paper. Use a scissor to snip the grapes into small bunches. Put them in the freezer while chocolate melts. 2. In medium pan, bring 2 inches of water to a bar simmer. Put chocolate in a stainless steel bowl big enough to rest on top of the pan and set it over the pan, making sure it doesn't.
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Step 2. Add the chocolate to the grapes about 1 tablespoon at a time, stirring well with a spatula, carefully scraping the sides of the bowl and folding through the center of the grapes to coat.
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Wash grapes and snip apart with kitchen scissors into 2-4 grape clump pieces. Place grape clumps on a paper towel and cover with another paper towel to dry thoroughly. The grapes must be completely dry to accept the melted chocolate. Pour chocolate chips in a large glass bowl. Melt in the microwave in stages - remove every 40 seconds and stir.
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Spread them in a freezer-safe container. Cover and freeze at least 2 hours and up to 1 month. For sauce, in a high-power blender or food processor combine almond flour, cocoa powder, maple syrup, and vanilla. Blend or process, adding water, 1½ teaspoons at a time, as needed to make a smooth, thick sauce. Store sauce in the refrigerator until.
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Remove from heat. Then add the reserved amount of chocolate and stir well. Bring the the temperature down to 85 degrees F. Then gradually add the vegetable oil or cocoa butter and stir well. Alternate tempering: You can tabletop temper on a marble slab, but it takes a bit of practice. If using chips or a compound coating, just melt away and add.
