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.
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.
Recipe information
Yield
Makes 3 cups
Ingredients
Preparation
Step 1
Dry the grapes well and place them in a bowl large enough to toss them easily. Line a baking sheet with a Silpat or parchment paper.
Step 2
Add the chocolate to the grapes about 1 tablespoon at a time, stirring well with a spatula, carefully scraping the sides of the bowl and folding through the center of the grapes to coat all of them evenly.
Step 3
When the chocolate begins to set, using a small strainer, sprinkle the cocoa powder little by little over the surface. Gently toss or stir the grapes as you sift, continuing to add the cocoa until all of the grapes are well coated and separated. Spread on the prepared sheet.
Step 4
Cover with plastic wrap and refrigerate until the chocolate is set, or for up to 1 day.
Recipe notes
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