The four main ingredients for this French lovers' feast: delicious sweet crab apples, organic grown strawberries, any type of wine or Chardonnay, and dark organic chocolate.
Crab apples are sweet miniature apples. This type of fruit is about the size of a cherry tomato and easy to find in just about any produce market.
Trader Joe’s, Whole Foods, Fry’s food stores, and other popular health food markets sell dark organic chocolate. Dark organic chocolate is not high in calories like regular milk chocolate. Dark chocolate is good for the heart, boosts endorphins, lowers depression, and contains antioxidants (source: organicfoods.net).
Ingredients:
6 large pre-washed strawberries
6 pre-washed crab apples
3/4 cup of Chardonnay or Champagne (optional)
1/2 cup of melted dark organic chocolate (finely chopped)
1/4 cup of shredded coconut
1 teaspoon of nutmeg
2 tablespoons of confectioner’s sugar (optional)
1/3 cup of freshly squeezed lemon juice
1/4 cup of soy milk
1/4 cup of coconut water
1 cup of water
2-3 toothpicks
Preparation Instructions:
Individually pierce two to three small holes in the fruit with a toothpick. (Note: do not poke the toothpick through the fruit entirely; poke just enough so the marinade seeps in the fruit).
Place the fruit in a large airtight container and pour in the Chardonnay. Allow the fruit to marinate in a refrigerator for five hours. Stir the fruit in between the marinade process to coat the fruit thoroughly. Remove the fruit from the container and place on a paper towel to drain.
Instructions:
Boil water in a medium size sauce pan; remove from heat surface. Place a heat safe bowl on top of the sauce pan and add half of the dark chocolate pieces. Allow the chocolate to melt and stir.
Keep the bowl on top of the sauce pan at all times and stir in the rest of the dark chocolate pieces. (Note: If the chocolate starts to harden, put the sauce pan back on low heat for two minutes).
Heat milk, lemon juice, coconut water, and powder sugar in a small sauce pan for ten minutes. Adjust heat to low; stir in coconut and nutmeg. Allow the coconut sauce to thicken and cool.
Dip each fruit individually into the dark chocolate sauce. Turn the fruit to coat evenly and apply coconut glaze. Place the fruit into individual mini cake cups or on a dish lined with parchment paper. Refrigerate for one hour and serve.
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