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Chocolate Grapes

2.5

(2)

This image may contain Food Meatball Confectionery and Sweets
Photo by Emma Fishman

Editor's note: The recipe and introductory text below are from Happy in the Kitchen: The Craft of Cooking, the Art of Eating by Michel Richard. To read Epicurious's review of the cookbook, go to The Best Cookbooks of 2006.

Instead of hand-dipping fruits, as one does with strawberries, you can make a hundred of these in just a few minutes. It is always very amusing when you put a plateful on the table after a meal. Invariably people say, "No thanks, I'm full already," no doubt thinking that you are presenting a dense chocolate bonbon. Then, when they bite in and get a juicy, tart squirt of flavor, they always reach for another.

Hint

Sometimes we use the same method with roasted skinless almonds. Wait until the chocolate begins to set before adding the cocoa so it does not soak into the chocolate.

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