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.

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