Just the other week, I was out with friends in Dundas, Ontario. While it’s minutes away from where I live, I haven’t actually stopped by to check the area out. So when I saw the opportunity to eat at Bangkok Spoon Deluxe with friends, I thought it would be a great way to stop by and check out the area.
Afterwards, we stop by Beanermunky Chocolate. Celebrating their 5th year anniversary in Dundas, Ontario, they gave out chocolate covered apple samples. Best ever! While I plan on returning to the shop to buy more treats, I decided to try making these treats on my own. While not perfect, they were pretty good for a first try.
I went to Bulk Barn to buy these items. While I didn’t have to buy Belgian chocolates, I decided to do something different. Last time I made frozen chocolate dipped bananas, I used dark chocolate. While okay for the most part, I made it only once. Belgian chocolates sounded amazing. They were also twice the price of other chocolates. The result was that it gave a rich, creamier taste. I would do it again. Just a note – you don’t need a lot of chocolate if you have only a couple of apples. I didn’t even use all of the chocolate I bought.
Ingredients:
Apples
Belgian Dark Chocolates
Christmas nonpareils
3 TBS Canola Oil
Candy Sticks
To melt the chocolate, I melted it on a double boiler. (I took a truffle making workshop a while ago.) If you melt chocolate directly on a pan over heat, it will burn easily. Also, once melted, it won’t take long before it will start to clump. I’m not sure if it’s because I had the pot on low fire or if it’s the Belgian chocolates, but it didn’t clump as fast.
Once I melted the chocolate, I lower the heat to keep the chocolate melted without clumping. This will allow me to cut the apples and put in the candy sticks. Being my first time, it was a bit messy. Once the stick was on, I can easily just dip the cut apples into the melted chocolate and then the sprinkles. I had the wax paper all ready to put the chocolate dipped apples onto. I put a few onto a plate and the chocolate stuck onto the plate. I put it in the freezer for 30 minutes to freeze quicker. Afterwards, it can be kept in the fridge.
Note – probably best to serve it the same day it’s made.
Result
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I would definitely do this as a treat at the family Christmas party.
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