The other night I was salivating in front of the TV as a Washington, D.C. local news team did a special on famed chef Michel Richard. His restaurant, Citronelle, is known as one of the best in the city. He is this cute pudgy famous French chef who instantly captivates you and melts your heart when you hear him talk about food in his wonderful accent and loud expressions and mannerisms. He shared this recipe for a petit chocolate candy delight: light, French inspired, candy little jewels to place in cute bowls at a party of serve for dessert at a fancy dinner. They are fun, and so easy to make. When you bite into them, they burst with the bright and ice cold fruit flavor in the most wonderful way. You can experiment with how to decorate them; I used white and milk chocolate with icing sugar and coco.Ingredients:
12 oz. pack semi-sweet milk chocolate chips
12 oz. pack white chocolate chunks
2 lbs. grapes (I prefer green, but whatever is fresh and sweet will work) - Grapes must be very cold, but not actually frozen so keep them refrigerated until ready to use)
1/2 cup coco powder and/or 1/2 cu icing sugar
Melt the chocolate by microwaving it. Use one type at a time, heat for 30 seconds, stir, and then heat again for another 30 seconds. Depending on your microwave, you might have to do three sets of heating for 30 seconds and then stirring in between each one.
Pour a spoonful of the melted chocolate over the cold grapes and stir, stir, stir! You want the chocolate to lightly coat each grape, so drop in about a spoonful of chocolate at a time ad stir until it has covered each grape.