Dip & Drizzle (page 165)

Yes, chocolate-coated grasshoppers are a thing!

When the basic recipe is warm enough, it can be used for dipping and coating other foods.

Bite-sized fruits and other foodstuffs can be placed on a tray of waxed paper and then drizzled with chocolate.  Alternately, add a cup’s worth to the basic recipe and ladle out the resulting mixture either into molds or onto waxed paper.  Most larger fruits will do best when sliced. Bananas, bread, and carrots [dry to touch] can be dipped whole or when sliced/cubed, and then placed on a tray for refrigeration.

The Fruit and Nut Chocolate Bar recipe (page 163) is also a great place to look for ingredients that can be dipped and drizzled upon.  You can also use flavored, spiced, or infused chocolates for combinations like mint-blueberry or ginger-orange-cinnamon.

  • Bananas
  • Blackberries
  • Blueberries
  • Chili peppers (seeded)
  • Dried fruits
  • Figs
  • Kiwis
  • Peaches
  • Pears
  • Raisins
  • Strawberries
  • Cherries.  If you pit the cherry, you lose the stem, if you don’t pit the cherry, it is best to warn people
  • Biscotti
  • Bread
  • Candied ginger
  • Popsicles
  • Pretzels
  • Some bugs (not vegan)
  • Sweet carrots
  • That which grows in your garden
  • Zucchini
  • Chocolate chip cookie dough balls
  • Almonds
  • Brazil Nuts
  • Cashews
  • Filberts
  • Flax seeds (use sparingly)
  • Pecans
  • Peanuts
  • Pepitas
  • Sunflower seeds
  • Walnuts
  • Peanut butter filled pretzels.  Buy these pre-made, squish peanut butter into pretzels, or use the filling from the peanut butter cup recipe.
  • Honeycomb candy (page 168)

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