Red White and Blue Skewers
Serving size: 1 skewer
Red, white and blue candy melts
Red, white and blue sprinkles
Pastry bags (or thick ziplock bags)
Wash and dry fruit.
Carefully poke a strawberry onto a skewer from the bottom/small side going up to the wider/ top side and slide the strawberry down a bit to make room for the rest.
Next, add a marshmallow and slide down.
Finally, add 4 blueberries, sliding down until the top blueberry is covering the point of the skewer.
Melt candy melts according to directions.
Add to the pastry bag and tie the top.
Snip off a small bit of the end of the bag.
Place the skewers onto a paper plate and decorate each ingredient with a varying color of candy melt.
Transfer to a wire rack with a baking sheet beneath.
Place in the freezer for 5 minutes to harden.
- If the candy melts begin to set while in the pastry bag, place on a plate and microwave for 10 seconds to re-melt.
- Feel free to add your favorite fruit or snack.
Frequently Asked Questions:
What kinds of fruit work best for chocolate covered fruit skewers?
When making chocolate covered fruit skewers, the key is to choose fruits that can hold up well to being skewered and dipped without getting too mushy. The best fruits also provide nice flavor contrasts and visual appeal against the chocolate coating.
Some top choices to consider are:
Strawberries – The classic pairing with chocolate; choose medium berries that are ripe but still firm with dry surface area for chocolate to adhere to. Too soft and they won’t hold shape.
Bananas – Miniature bananas or banana slices work well. Picks up chocolate wonderfully and it brings out banana’s inherent sweetness against the cocoa notes beautifully.
Pineapple – Chunks of fresh, ripe pineapple are tangy and not watery, so they dry well when skewered for effective chocolate coating adhesion without dissolving it. Lovely tropical combo.
Oranges – Wedges or citrus segments bring lovely bright pop of flavor and the pebbly skin texture contrasts beautifully with smooth chocolate. Just be sure skin is completely dry first.
Apples – Firm, crisp apples hold up well and don’t bake down when coated providing nice crunch and juiciness under the candy shell. Granny Smiths work nicely.
Grapes – Smaller grapes like red or green grapes stick perfectly to skewers without sliding down into a slimy mess once you coat them with luscious melted chocolate.
In general, choose fruits that are petite in size, naturally firm in texture, and not overly juicy for best results when dipping in chocolate. Dry them well and allow time to set thoroughly before serving perfect looking, decadent chocolate covered fruit skewers anytime.
Should the fruit be fresh or frozen?
When making chocolate covered fruit skewers, fresh fruit is usually ideal over frozen for getting the best finished texture and flavor results. Here’s why fresh works best:
Prevents Waterlogging – Fresh fruit has a higher natural structural integrity to withstand the dipping process without absorbing too much liquid. Frozen fruit contains ice crystals that can melt and get waterlogged under chocolate.
Keeps Crispiness – The chilled temperature of frozen fruit causes residual condensation even once dipped, leading to limp textural results versus crisp fresh fruit that keeps defined edges under coating.
Intensifies Sweetness – Ripe, fresh fruit at its peak ripeness offers brighter, more concentrated flavor including natural sugars that caramelize slightly against melted chocolate, intensifying sweetness.
Minimizes Dripping – Softer frozen fruit is more prone to releasing juices during dipping or skewering, creating messy drips and thin spots in the final chocolate coating. Fresh fruit’s dry surface prevents this issue.
Eye Appeal Maintained – Fresh fruit simply holds its shape better once dipped in chocolate, retaining its visual appeal and recognizability compared to freezing’s damaging condensation effects causing fruit breakdown.
Storage Flexibility – Fresh dipped fruit can better transition from fridge to counter for brief periods before serving without undesirable texture shifts that plague frozen ingredients thawing out.
For best looking, best tasting chocolate covered fruit skewers that maintain textural integrity under sumptuous chocolate coating, always opt for ripe, flavorful fresh fruit. The payoff in quality and appeal is worth it!
What kind of chocolate should I use – dark, milk, or white?
When making chocolate covered fruit skewers, the type of chocolate used is really a matter of personal preference. However, each kind of chocolate – dark, milk, or white – does have its own properties that impact the final result:
– Rich, intense “chocolaty” flavor that pairs nicely with fruits
– Deeper cocoa notes stand up well fruit flavors without overpowering
– Slight bitterness needs sweeter, ripened fruits to balance
– Thicker, drier consistency creates nice crunchy shell on fruit with good adhesion
– Sweet, creamy profile complements both tart and sweet fruits
– Easy for most palates to enjoy, great for kids
– Smooth, even melt with a sheen finish
– Delicate flavor can get lost with strongly flavored fruits though
– Very sweet, creamy, mild cocoa butter flavor
– Nicely accents fruit flavors letting them take the lead
– Exceptionally smooth dipping consistency, thins faster
– Can cling unevenly in blobs without precise dip timing
Ultimately the fruit you choose can help determine best chocolate type too. Delicate berries pair wonderfully with smooth white chocolate while sharp pineapple complements rich dark. Combining chocolate varieties can be fun too for a colorful, mixed texture skewer. Taste as you go for your own perfect medley match!
How do I melt the chocolate properly for dipping?
Properly melting chocolate is key for creating smooth, professional-looking chocolate covered fruit skewers. Here are some tips on the best melting methods:
Use a Double Boiler: Create a double boiler to gently melt chocolate without scorching using a heat-safe bowl over a pot with 1-2 inches simmering water. No direct contact with heat. Stir constantly with a silicone spatula for even melting.
Or Microwave with Precision: Microwave chocolate in short 10-15 bursts, stirring vigorously in between each one. Chop chocolate first so it melts evenly without overheating edges. Melting discs also work well. Mash any unmelted bits completely.
Don’t Exceed 115°F: Regardless of method, melted chocolate should never exceed 115°F or you risk burning the cocoa butter making chocolate grainy and thick. Use a chocolate/candy thermometer and remove from heat early, residual warmth continues melting.
Add a Little Fat/Lecithin: Stir in a teaspoon of coconut oil, butter or lecithin per 12 oz chocolate to amplify sheen and fluidity for smoother dipping consistency.
Maintain Smooth Texture: Fully melted chocolate should flow silky smooth off a spoon. If thick/stiff, add tiny drizzles warm water or oil while gently stirring until right viscous dipping consistency is reached.
Work Efficiently: Don’t let melted chocolate sit too long off heat or it can thicken and get chalky. Reheat in 5-second bursts if needed, but use while still liquid for flawless finish and glossy look when coating fruit.
With the right gentle melting techniques and texture tweaking, melted chocolate coats fruit in a flawlessly smooth, luscious shell that looks and tastes professionally dipped!
How do I keep the melted chocolate from hardening before I can dip the fruit?
It can be frustrating trying to coat fruit in melted chocolate before it seizes up and hardens prematurely. Luckily, there are several effective tricks for keeping dipped chocolate fluid and workable:
Keep Residual Heat – Turn off chocolate’s heat source but let bowl retain warmth which keeps melting process active for several minutes more as you dip fruit. Quickly wipe warm bowl bottom dry to prevent condensed water though.
Add Room Temp Ingredients – Stirring in room temperature items like butter or coconut oil (1 tsp per 12 oz chocolate) keeps overall temperature stabilized longer before hardening process kicks in.
Use a Heat Lamp – Position a low-wattage heat lamp directed at sides of chocolate bowl while dipping fruit. This maintains an ambient warmth that retains dipping consistency beautifully without risk of overheating chocolate directly.
Work in Batches – Only melt 3-4 handfuls of skewered fruit worth of chocolate at a time. Smaller melted amounts stay fluid longer before excessive cocoa butter crystallization makes chocolate thicken in mass quantities. Replenish melter as needed.
Add Liquid – Thin out cooled chocolate with a few droplets of hot water or shortening re-introduced while very gently folding mixture. Revives smoothness for a short dipping window so work swiftly once adjusted.
Use Thinner Base – Switch to thinner chocolate coatings made with more cocoa butter or coat fruit in chocolate flavored syrups or sauces instead which resist seizing up as quickly before hardening.
With a few easy temperature regulation tricks, melted chocolate joyfully yields its fluid state for appropriately long enough to coat several beautifully glossy fruit skewers at a time before unworkably hardening up!
Should I use lollipop sticks or wooden skewers for the fruit?
Both lollipop sticks and wooden skewers can work nicely for chocolate covered fruit, but there are some differences to consider when deciding between these two skewer options:
– Typically made from plastic or paper – avoid wood which can harbor bacteria over time in chocolate
– Shorter 4-6 inch lengths ideal for bite-sized pieces of fruit
– Smooth, round edges and tips prevent mouth injury from sharp points
– Fun, whimsical look kids enjoy with the association to lollipops
– Available in wide color/pattern variety to coordinate skewers
– Multiple fruits can be stacked compactly on single stick in pretty arrangements
– Offer longer 10-12 inch lengths to spear a full assortment of fruit
– Sturdy enough to hold heavier fruits like pineapple or melon chunks
– Square edges provide nice visual contrast to round fruit shapes
– Splinter-resistant bamboo makes food-safe option
– Eco-friendly reusable option if properly sanitized
– Greater skewering control thanks to sharp tipped ends
– Easy source since commonly stocked grilling supply
The winning choice comes down to skewer purpose. For single-bite treats on cute mini sticks, paper lollipop versions can’t be beat. But for longer, heavier fruit assortments, strong reusable bamboo skewers are best. Choose skewer style based on types of chocolate covered fruit you wish to create!
What’s the best way to coat the fruit evenly in chocolate without it dripping a lot?
Getting beautifully coated fruit without messy chocolate drips can be tricky, but is absolutely achievable with some simple technique tweaks:
Dry Fruit Well – Pat fruit very dry before dipping using clean paper towels. Any surface moisture thins chocolate faster leading to thinner application and increased dripping.
Apply With Spoon – Skip the messy double-dipping! Once fruit is skewered, spoon tempered melted chocolate over in smooth layer instead of submerging in bowl. Allows precise control with less dripping.
Shake Off Excess – After submerging or spooning chocolate onto fruit, hold skewer above bowl allowing excess to drip back in for 5 seconds, then turn to coat evenly before moving to cooling rack.
Use Right Consistency – Melt chocolate slowly and do no overheat. Ensure completed melted texture flows thickly from spoon without rapidly running off sides into drips for ideal coating viscosity to cling to fruit.
Cool Properly – Once coated, lay skewers diagonally on cooling racks (not flat) so excess chocolate can drip cleanly off without pooling around fruit. Move to fridge 10 minutes later ensuring smooth set.
Double Dip Tops – Quickly redip just fruit top surfaces for second coating layer once fully set if needed to fix any thin spots that could drip after refrigeration.
With mindful dipping, shaking, drying and cooling techniques, chocolate coats fruit in perfect proportions without sacrificing that beautifully glossy finished sheen for amateur drips running down sides!
How soon do I need to put the chocolate covered fruit in the fridge or freezer after dipping?
Proper cooling and setting of chocolate coated fruit is imperative after dipping for achieving clean results that don’t melt into a big sticky mess. Here are some ideal timeframes:
Refrigeration – 10 Minutes
– Allow chocolate dipped fruit to rest at room temp on cooling rack for 5-10 minutes first to allow excess chocolate to drip cleanly off fruit without pooling messily underneath
– Then carefully transfer racks of coated fruit directly to refrigerator shelves (not drawers) to fully set chocolate shell
– Cool 45 minutes minimum checking thinner spots have firmed adequately – fruits with greater surface area like strawberries may need up to 1 hour
Freezing – 5 Minutes
– If using frozen fruit, coat in chocolate then immediately return to freezer until completely hardened
– Can also freeze chocolate dipped room temp fresh fruit after about 30 minutes fridge time for quicker firm results
– Letting fresh fruit freeze too long beforehand allows excessive condensation that weakens chocolate adhesion causing drips
Proper staggered room temp resting then thorough chill setting gives dipped chocolate time to firm around fruit without sliding off or melting into a big, sweet mess! Take it slow and cool coated fruit correctly.
Does the chocolate get too hard to bite into if I refrigerate the skewers?
It’s a common concern that chilling chocolate covered fruit skewers in the fridge will make the chocolate unpleasantly rock-hard and impossible to bite into. However, the chocolate can be easily brought back to an enjoyable, slightly firm but still snackable texture with a few quick techniques before serving:
Temper Properly First – Be sure to melt chocolate slowly and not exceed 115°F temperatures to retain cocoa butter integrity for sheen and avoidance of graininess or thick textures initially. Cool dipped fruit properly so cocoa butter molecules set aligned.
Rest On Counter Briefly – Five minutes sitting out on the counter is usually sufficient for the chilled chocolate coating to slightly relax its hardened state down to easily biteable firmness through absorption of ambient warmth in the air.
Run Under Warm Water – Hold difficult spots like popsicle stick tips under warm running water to raise chocolate’s temperature rapidly back up for softer consistency. Blot dry so water won’t later soften further.
Breathe On It – Simply breathing lightly on the extra-firm parts of the chocolate fruit coating warms and humidifies the surface enough for teeth to sink in nicely. Repeat between bites as needed.
Dip Back In Warm Chocolate – Re-dip any unbearably hardened chocolate spots back into melted warmed chocolate to reset it to a nicely solid but still thin, smooth shell. Allow new application to cool completely.
With proper prep, storage tweaks and brief tempering before eating, chocolate covered fruit skewers retain delightful texture for clean bites without damage to your teeth from refrigeration-induced impenetrably rock-hard chocolate!
How long can I store chocolate covered fruit skewers refrigerated or at room temp?
Chocolate covered fruit is best enjoyed fresh, but proper storage methods can help extend its shelf life for up to 2 weeks refrigerated or 1 week at room temperature. Here are some tips:
– Store coated fruit in airtight container in coolest part of fridge, not the door
– The chilled environment helps keep chocolate firm and prevents bloom or white markings
– Can maintain quality this way up to 2 weeks
– Allow to come to room temperature 20-30 minutes before serving for easiest biting texture
– Keep chocolate covered fruit at cool room temp between 65°-70°F
– Avoid temperature fluctuations which accelerate bloom by a sunny windowsill for example
– Store in container separating layers with parchment to prevent sticking
– Consume within 5-7 days before chocolate begins to spot or lose sheen
– Wrap clusters in plastic wrap them bag airtight for 3 months max frozen
– Defrost overnight fridge; brief room temp stop restores biting texture
– Great way to make ahead for parties
With ideal chilled storage plus brief resting periods as needed before serving, chocolate covered fruit skewers can be enjoyed fresh long after initial preparation!
Is there a way to store them so the chocolate doesn’t get white spots on it?
It can ruin the appeal of luscious chocolate-coated fruit to see whitish splotches called bloom develop on the surface over time. Thankfully, there are effective storage methods to help prevent this:
Use Air-Tight Containers – Exposed chocolate oxidizes faster creating bloom. Store chocolate coated fruit in tightly sealed plastic containers or bags pressed flat to remove air.
Block Moisture & Humidity – Tiny beads of moisture allow bloom to form by loosening cocoa butter in chocolate and carrying sugar to surface. Keep room storage at 50-65% relative humidity. Add silica packets to containers.
Regulate Kitchen Temperatures – Store coated fruit around 65°F-68°F avoiding temperature fluctuations which drive out protective cocoa butter allowing bloom crystals to form on candy coating.
Separate Fruit Pieces & Layers – Prevent condensation from “sweating” by cushioning chocolate skewered fruit between sheets of parchment. Re-crisp soft fruit in a low oven as needed.
Wipe Out Condensation Daily – Surface droplets and puddles allow sugars/fats to diffuse unevenly to exterior. Check containers for internal wetness and wipe thoroughly each day.
With attentive storage habits eliminating causes of bloom like humidity, sweating, and temperature swings, chocolate covered fruit skewers retain their glossy sheen and gorgeous unblemished appearances as long as possible for worry-free gifting and serving!
Can I dip other things besides fruit like marshmallows or cookies too?
Absolutely! The chocolate dipping possibilities go far beyond just fresh fruit. Lots of fun mix-ins work wonderfully for creative variety:
Marshmallows – Classic camping treats! Mini marshmallows of any flavor or dense, thick gourmet squares work best so the chocolate sets up fully around them. Fun served on a sweet shish kabob.
Cookies – Cookie coating favorites include sandwich cookies, shortbread, macaroons, or bite-sized drop cookies. The crunch contrasts lusciously with silky chocolate. Drizzle designs are pretty too!
Nuts – Whole almonds, peanuts, pecans, toffee bits…anything goes! The nutty flavors and added crunchy textures pair wonderfully. Sprinkle sea salt on chocolate nuts before cooling for a salted chocolate covered nut mix.
Pretzels – Dip sticks, rods, twists, or even tiny novelty shaped pretzels taste incredible enveloped in a thick chocolate shell, then artfully arranged on sticks before completely hardening up.
Dried/Candied Fruits – Dried mango, pineapple, apricots, cherries or other candied fruits hold up beautifully to rich, smooth chocolate blanketing for a chewy contrast.
Let creativity run wild playing with flavors and textures dipped in chocolate from crunchy to soft. Swap sweet centers with savory fillings like spicy nuts or pretzels for exciting flavor duos too. The options are deliciously endless!
What are good garnishes or toppings to use on chocolate dipped fruit skewers?
Simple finishing touches can take chocolate dipped fruit skewers over the top with added color and flavor. Fun possibilities for garnishing include:
Sprinkles – A classic choice for a pop of color and added sweetness! Jimmies, quins, nonpareils, sanding sugars…all whimsical toppings for the inner child. Add before chocolate fully sets up so they adhere.
Nuts – Chopped nuts like almonds, pecans or peanuts make mouthwatering crunchy mix-ins. Toast them first for intense flavor. Or go salty with mini pretzel bits.
Toasted Coconut – For tropical skewers, roll coconut-dipped edges in shredded toasted coconut. Mix colors for bonus points! The coconut flavor plays perfectly with fruits.
Crushed Candy – Crush candy canes, peppermints, or other colorful candies using a mallet or food processor for festive crushed candy coating. Pack it on generously around base!
Chocolate Chips – Stud a thin second layer of semi-sweet or white chocolate chips into base coating while still wet, then allow re-hardening in fridge for extra richness studded with melt-in-your mouth morsels.
Drizzles/Designs – Make simple stripes, zig zags, or intricate chocolate scribble designs on skewers using a squeeze bottle after initial dip sets up. So impressive!
The skirt’s the limit when it comes to decorating chocolate covered fruit skewers! Choose fun adornments to suit the theme – keep it classic or get creative with color and textures galore.
Do the skewers need to lay flat or can they be stored upright in a container?
Storing chocolate covered fruit skewers upright in a container is completely fine and offers some nice benefits compared to laying them flat. Here’s why vertical storage works well:
Prevents Drips – Storing skewers upright allows any residual dripping chocolate left over on fruit an unimpeded vertical path to fall cleanly away into bottom of container without pooling messily around other fruit.
Minimizes Contact – Vertically stacked skewers mean less overall surface contact between individual chocolate covered pieces so they don’t risk adherence if stored too compactly while coated chocolate is still even slightly soft.
Deters Condensation – Upper skewers benefit from some air circulation space above their coatings which minimizes surface condensation drips “sweating” out of storage containers onto lower items leading to problematic bloom.
Easier Retrieval – Thanks to spacial separation, vertically aligned skewers pull out without disturbingly sticking to neighboring pieces that may occur retrieving flat-laying sticky items that fused together, damaging coatings.
Holds More Quantity – A given volume container houses substantially greater quantities of upright skewers versus a single layer limit laying everything flat, improving storage efficiency.
Less Breakage – Heavier skewered items such as whole bananas or strawberries layered flat have greater pressure on bottom contacts, risking delicate cracking from shifts in transportation if not sufficiently padded below.
Thanks to handier handling benefits and minimized adhesion issues, chilling chocolate covered fruit propped vertically makes enjoying the gorgeous results much more of a cinch!
How can I transport chocolate covered fruit skewers without them getting messy or damaged?
Transporting beautiful chocolate covered fruit skewers to parties or as gifts without mess or breakage is tricky but very possible with a few simple tricks:
Delay Skewering – Consider skewering fruit on-site to prevent poking holes in custom foam or cardboard transport beds. Pack unpunctured base layers tightly.
Wrap Individual Pieces – Gently wrap larger standalone chocolate dipped pieces like whole strawberries or apple wedges individually in plastic wrap to contain any moisture seepage.
Use Partitioned Containers – Sturdy plastic storage containers with built-in dividers secure each skewer in its own slot for no sliding, rolling or leaning during transport.
Line Airtight Tins – Coated skewers lay nicely separated on a pad of parchment or wax paper sheets inside decorative stackable tins to prevent adhesion or bloom issues in humid, sealed environments.
Buckle Up Bundles – For traveling with multiple skewers on sticks, rubber band the handles tightly or cluster bases together inserted snugly into foam block anchor points secured in boxes to avoid jostling.
Refrigerate Upon Arrival – Have a ready chilled destination space set up in advance for dip-and-place so temperature-sensitive items don’t sit out too long before ideal storage commences.
With cautious skewering, secure partitioning methods and prompt refrigeration, chocolate covered fruit dazzles the recipient just as stunningly as when first dipped, no travel troubles necessary!