Chocolated Covered Grapes With A Kick Recipes

Steps:

• Take grapes and cut into small bunches (3-4 grapes on each stem).
• In a medium size glass bowl mix chocolate chips, cayenne pepper and ground cinnamon. Microwave on medium heat for about 4 minutes, stirring a few times. Heat until all melted.
• Dip each small bunch of grapes into the chocolate mixture one by one. After you dip each individual bunch remove it from the chocolate mixture quickly, lightly shaking off access chocolate. Place chocolate covered grape bunches on a wax paper lined cookie sheet.
• Refrigerate for 1 hour.
• Enjoy!

Steps:

• Chocolate Toffee Grapes Put toothpicks into the grapes, set aside. Line a baking sheet with wax paper or parchment. In a small double boiler, melt the chocolate and oil together over medium-low heat, stirring until melted, about 5 minutes (or in the microwave on high power 30 seconds, stirring once). Dip the grapes in the chocolate and then in the toffee. Place on the parchment lined baking sheet. Repeat until all the grapes are used. Chill until set. Nutritional analysis per dipped grape: Calories 47; Protein .5 g; Carbohydrate 6 g; Fat 3 g; 48% Calories from Fat; Cholesterol 2 mg; Sodium 20 mg; Potassium 22 mg; Fiber .24 g.
• White Chocolate Almond Grapes Put toothpicks into the grapes, set aside. Line a baking sheet with wax paper or parchment. In a small double boiler, melt the chocolate and oil together over medium-low heat, stirring until melted, about 5 minutes (or in the microwave on high power 30 seconds, stirring once). Dip the grapes in the chocolate and then in the almonds. Place on the parchment-lined baking sheet. Repeat until all the grapes are used. Chill until set. Nutritional analysis per dipped grape: Calories 48; Protein 1 g; Carbohydrate 4 g; Fat 3.5 g; 61% Calories from Fat; Cholesterol .71 mg; Sodium 17 mg; Potassium 49 mg; Fiber .5 g.
• Caramel Peanut Grapes Put toothpicks into the grapes, set aside. Line a baking sheet with parchment. Place the peanuts in a small bowl and set aside. In a small saucepan, melt the caramel and cream together over medium-low heat, stirring until melted, about 5 minutes. Keep warm. Dip the grapes in the caramel and then in the nuts. Place on the parchment lined baking sheet. Repeat until all the grapes are used. Nutritional analysis per dipped grape: Calories 38; Protein 1 g; Carbohydrate 4.5 g; Fat 2 g; 46% Calories from Fat; Cholesterol 1 mg; Sodium 19 mg; Potassium 8 mg; Fiber .3 g.

Steps:

• Finely chop a 4-ounce bar of dark chocolate; microwave on 50% power until almost melted, about 2 minutes. Stir until smooth. Dip dried mango, papaya and/or apricot pieces in the chocolate, place on a parchment-lined baking sheet and chill until set, about 10 minutes.

Steps:

• 1. Melt chocolate according to package instructions, or melt slowly in a double boiler until thin. Do not overcook.
• 2. Remove from heat. Add a pinch of orange zest to the chocolate, if desired and stir.
• 3. Dip each grape cluster in chocolate to coat, then place on wax paper to cool.
• Garnish with mint sprigs if desired. Serve as a side decoration with any kind of cheesecake or custard dessert, or present them as a mini-dessert all on their own. All varieties of fresh California grapes can be used.

Steps:

• Dry the grapes well and place them in a bowl large enough to toss them easily. Line a baking sheet with a Silpat or parchment paper.
• 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 all of them evenly.
• When the chocolate begins to set, using a small strainer, sprinkle the cocoa powder little by little over the surface. Gently toss or stir the grapes as you sift, continuing to add the cocoa until all of the grapes are well coated and separated. Spread on the prepared sheet.
• Cover with plastic wrap and refrigerate until the chocolate is set, or for up to 1 day.

Steps:

• Wash grapes. Drain thoroughly on paper towels for several hours. Line a cookie sheet with waxed paper; set aside.
• In a small saucepan combine milk chocolate, semisweet chocolate, and shortening.
• Heat and stir over low heat until chocolate is melted.
• Holding grape bunch by stem, dip grapes partially into melted.
• chocolate.
• If necessary, spoon chocolate over grapes to coat. Let excess chocolate drip off.
• Place grapes, stem side up, on prepared cookie sheet.
• Chill until chocolate is firm, about 30 minutes or up to 6 hours.