Chocolate Covered Grapes Dusted with Gold
These are wonderful on their own or lovely as garnishes on other desserts.
Gold is considered non-toxic in its metallic form because it resists reacting to any chemical process in our bodies. It has no flavour or nutritional value, and passes through our body unaltered! 22 karat gold flakes are available at specialty food stores and cost around $18- per vial. USE ONLY EDIBLE GOLD.
Makes approx. 18 clusters.
1 cup firm seedless grapes (thoroughly washed and dried)
2 ounces high quality chocolate (we like Callebaut dark chocolate blocks)
Edible gold dust
Remove grapes from stems, wash and dry completely or the chocolate will react with water and harden (‘seize’) so the dipping process won’t work.
Prepare a baking sheet by lining it with parchment paper.
Melt chocolate in a double boiler.
Once fully melted, remove chocolate from heat.
Add grapes into the chocolate, using a spatula to coat them gently but thoroughly.
Use a fork to gently lift grapes out of chocolate and allow excess chocolate to drain off. Be careful not to puncture the grapes.
Place grapes in groupings of 3 so, when set, they form single clusters. Leave space between the clusters. Repeat until all the grapes are finished. Work quickly so that the chocolate doesn’t set.
Sprinkle the clusters with the edible gold flakes before the chocolate sets. Note: shut off fans while using the gold flakes to avoid any gold dust getting into the air.
Refrigerate for 20 minutes or more.
They will keep refrigerated for up to 5 days.