Chocolate Dipped Apples

With Bonfire Night being just around the corner and British apples being in season it’s a perfect time to dip apples in chocolate. Rather than dipping a whole apple it is easier to dip apple slices. This means they are easier to share, trouble-free dipping and you can alternate the toppings.

This Cookery Club session was linked to the school’s current topic – Making a difference. Seemed like a perfect way to use apples because they are in season and during the lesson we also talked about the benefits of eating food that is in season in relation to taste and airmiles. We also compared the look and taste of the different apples. For the lessons we used 4 different varieties of English apples – Cox, Egremont Russet, Falstaff and Laxton’s Superb. The pupils were most interested in the Egremont Russet apple as it was probably the most unappatising looking apple due to its dull rusty looking skin (hence the name Russet) it was the tastiest. The apples we used were not all perfect looking and it made the pupils realise that fruit and vegetables can still be ugly and taste great!

The initial plan with this lesson was to use the blunt ended serrated knives we often use in Cookery, but stumbled across this  fantastic gadget, the apple slicer. I’ve seen them for as little as £1.50 in some places and they are great little tools. Some of my pupils said how they use them at home to slice other fruits like pears and oranges along with making potato wedges.

The children also experimented with different things to dip their chocolate apples in. This week they had rice krispies and sugar strands. From personal experience when teaching a class of kids never use the round hundreds & thousands, unless you want a major cleaning job on your hands. You’d be surprised how far they roll!

You could temper the chocolate, but due to lack of time we just melted then dipped away.

Chocolate Dipped Apples

2 apples

100g milk chocolate

30g of various toppings

cocktail sticks

1) Core the apple and cut in to wedges.

2) Carefully melt the chocolate.

3) Push a cocktail stick into the apple then dip in the chocolate

4) Sprinkle with the toppings and allow to set on clingfilm, or stuck in a potato like I have in the photo above.


About Julie @ Apple & Thyme

A Derbyshire/Staffordshire based business that provides creative food education with the aim of making good food and cookery skills accessible for all.

Posted on November 5, 2010, in Recipe. Bookmark the permalink. Leave a comment.

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