• 16 oz semisweet or bittersweet chocolate chips or pistols
• 2 cups heavy cream
• 1 tbsp liquor of choice: brandy, cognac, Absinthe, coffee-infused rum

For Dipping

• strawberries
• pear halves
• candied ginger
• figs
• dried apricots
• pineapple tips
• candied citrus peel

Aromatics to Embellish Fruit

• allspice
• rosemary
• star anise
• cayenne pepper
• cinnamon
• nutmeg

Special Equipment

• baking sheet lined with parchment or wax paper

1. Heat heavy cream over medium heat to a boil. Allow bubbles in cream to settle, and pour over chocolate
2. Stir gently from center-out, to create ganache. Add liquor of choice (if using)
3. While still warm, dip fruits and place onto parchment or wax paper-lined sheet pan
4. Refrigerate until set (about 15 minutes) and use offset spatula to remove and serve