Celebrate this unique day with chocolate-covered everything—from fruits like grapes and strawberries, to heartier fare like brownies and cookies. Chocolate does make everything better, whether it is your mood or a boring dusty snack like dry nuts.
The 16th of December is National Chocolate Anything Covered Day! This unique day celebrates the decadent combination of chocolate and any other food it can be used to coat. From chocolate-covered strawberries and marshmallows to nuts and cookies, there are so many delicious ways to enjoy chocolate in covered form.
To celebrate, we plan on introducing you to a variety of chocolate-dipped treats that are bite-sized and high on the indulgence scale. It’s simple, just grab your favorite fruits, whether fresh or dried, cookies, cakes, marshmallows or nuts, anything you find too boring, and coat them in chocolate. Refrigerate and voila! You have yourself a treat and you’ll have saved yourself the unnecessary expense of ordering dessert.
But before we get into the ideas, let’s walk you through how to melt chocolate, for it burns easily if you directly heat it.
To Melt Chocolate in the Microwave:
- Chop 250 gm of chocolate (semi-sweet, milk or dark) into small, even-sized pieces.
- Place the chopped chocolate in a microwave-safe bowl.
- Microwave in 30-second intervals, stirring after each, until two-thirds of the chocolate has melted.
- Remove from the microwave and continue stirring until fully melted and smooth.
Tips:
- Watch carefully to avoid scorching the chocolate.
- Stop before all chocolate has melted and finish melting off the heat while stirring.
To Melt Chocolate Using the Double Boiler Method:
- Fill a small pot with about 2.5 cm of water and bring to a gentle simmer over medium heat
- Chop 250 gm chocolate into small, even pieces.
- Place the chopped chocolate in a heatproof bowl that fits securely over the pot, but doesn't touch the water.
- Set the bowl over the simmering water pot, ensuring the bottom of the bowl doesn't touch the water.
- Stir frequently as the chocolate melts, about 5-10 minutes.
- Once about two-thirds of the chocolate has melted, remove the bowl from heat and continue stirring until fully melted and smooth.
Tips:
- Make sure to use a bowl that fits securely over the pot.
- The water should simmer gently, not boil rapidly.
- Remove from heat as soon as it is mostly melted to avoid scorching.
- Continue stirring off heat until completely smooth.
1. Chocolate Covered Bananas
- Peel 2 bananas (approximately 200 gm each) and cut each one into 3 pieces.
- Melt 100 gm of semi-sweet chocolate chips using the double boiler method or use a microwave.
- Holding by the stem, dip each banana piece into the melted chocolate until fully coated.
- Place on a baking sheet lined with baking paper and let it set in the fridge for 30 minutes.
2. Chocolate Dipped Cookies
- Choose 3 types of cookies such as chocolate chip, oatmeal raisin or plain ones (about 50 gm of each type, cut or broken into pieces if large).
- Melt 150 gm of white chocolate chips as before.
- Holding by one end, dip each cookie piece in the chocolate until mostly coated.
- Arrange dipped cookies on the baking sheet and let them set at room temperature for 1 hour.
3. Chocolate Drizzled Grapes
- Wash and pat dry 1 bunch (200 gm) of green, black or red grapes.
- In a small pot, heat 100 gm of dark chocolate until just melted and pourable.
- Use a spoon to lightly drizzle or coat the surface of the grape bunches.
- Refrigerate for 30 minutes before serving.
If these feel too simple and drab and you want more of the chocolate, more sweetness in a bigger mass, we got you fam! Here are two more recipes that go all the way and drenches itself in chocolate.
4. Chocolate Ganache Covered Brownies
- Cut homemade brownies or store-bought brownies (300 gm total) into 2.5 cm squares.
- Make a ganache by heating 150 ml cream and mixing in 200 gm chopped chocolate until smooth.
- Holding by one corner, dip each brownie square in the ganache until fully coated.
- Arrange on a baking sheet and refrigerate for 20 minutes to set the ganache.
5. Chocolate Dipped Marshmallows
- Take jumbo marshmallows (150 gm total) and cut each in half.
- Melt 250 gm semisweet chocolate chips and 50 ml vegetable oil in a double boiler, stirring frequently until smooth.
- Holding by one cut side, dip each marshmallow half into the melted chocolate until mostly coated.
- Place dipped marshmallows on a baking sheet lined with baking paper.
- Refrigerate for 20 minutes before serving.