An easy and sweet snack, as well as easy to bring with you.
For this I used big bite-sized pieces of dried apples, mangoes, and pineapple.
In a double boiler, gently melt 20-30 oz of semi-sweet bakers chocolate (depending on how much fruit you’re dipping). Follow these instructions on how to temper chocolate.
When tempered, dip fruit into chocolate, lift from chocolate and let some of the excess drain from fruit, and lay on a cookie sheet lined with parchment paper.
Cool in freezer until hard.