Yield: 24 servings
16 oz. semi-sweet chocolate
Orange zest, as needed
24 clusters red or green grapes
(5 to 7 grapes per cluster)
1. Melt chocolate over double boiler; remove from heat. Add two pinches of orange zest to the chocolate and stir to blend.
2. Dip each grape cluster into the chocolate to coat; place on waxed paper to cool. Garnish with mint sprigs, if desired.
Recipe and photo from California Table Grape Commission.