Fresh grapes coated with chocolate are easy to prepare and present an upscale appearance when used as dessert garnish, buffet decoration or mini side dish.
YIELD: 12 garnishes
8 oz. semi-sweet chocolate
orange zest as desired
12 small bunches of red grapes (5 to 7 grapes each)
Melt chocolate according to package directions, or melt slowly in a double boiler until thin. Do not overcook. Remove from heat.
Add a pinch of orange zest to the chocolate and stir.
Dip each grape cluster in chocolate to coat, then place on wax paper to cool. Garnish with mint sprigs if desired.
Recipe and photo from the California Table Grape Commission.