Chocolate Dipped Fruit

1. Line a baking sheet with waxed paper or parchment paper. Set aside.
2. Rinse the strawberries and gently dry them with paper towel.
3. Using paper towels, pat the pineapple pieces dry.
4. Place the chocolate into a microwave safe bowl or measuring cup and microwave for 30 seconds at 50% power. Let it sit in the microwave for another 30 seconds before stirring. Continue to microwave for 30 seconds, let stand for 30 seconds and stir until the chocolate is fully melted (usually 3 cycles of 30 seconds at most). Don’t overdo the cooking as chocolate can easily burn.
5. Hold strawberry by the stem, dip it in chocolate, and twirl it in a circular motion to evenly cover most of the strawberry. As you lift it from the chocolate, twirl it so that any excess chocolate drips back into the bowl.
6. Place the strawberry on the prepared baking sheet and repeat with remaining strawberries.
7. Place a toothpick into a pineapple chunk and dip it into the chocolate using the same technique you used for the strawberries. Follow with the banana chunks using the same process as the pineapple. (If you don’t intend to eat the fruit right after the chocolate sets, you will want to fully coat the pineapple and banana to prevent them from drying out/turning brown).
8. Place the baking sheet with the chocolate dipped fruit into the refrigerator until the chocolate has set, about 15 minutes.

Notes

If you cannot eat the fruit the same day it has been dipped, store it in the refrigerator for one day. Keep in mind that the pineapple and strawberries will weep juice when stored in the refrigerator thus making the chocolate slip off the fruit.