Desserts > Chinese Desserts > Tanghulus

Chocolate-Dipped Tanghulu Recipe

Ingredients with Measurements:
- 1 cup granulated sugar
- 1/2 cup water
- 1/2 cup corn syrup
- 1/2 cup strawberries
- 1/2 cup grapes
- 1/2 cup pineapple chunks
- 1/2 cup dark chocolate chips
- 1/2 cup white chocolate chips
- 20 wooden skewers

Special equipment needed:
- Candy thermometer
- Parchment paper
- Double boiler or microwave-safe bowl

Step-by-step instructions:

1. In a medium saucepan, combine sugar, water, and corn syrup. Heat over medium heat, stirring occasionally, until the sugar dissolves.

2. Once the sugar has dissolved, increase the heat to high and bring the mixture to a boil. Insert a candy thermometer and continue boiling until the temperature reaches 300°F.

3. While the sugar mixture is boiling, skewer the fruit onto the wooden skewers.

4. Once the sugar mixture reaches 300°F, remove it from the heat and let it cool for a minute or two.

5. Dip the skewered fruit into the sugar mixture, making sure to coat the fruit evenly. Place the coated fruit onto a parchment-lined baking sheet to cool and harden.

6. Once the sugar coating has hardened, melt the dark and white chocolate chips separately in a double boiler or microwave-safe bowl.

7. Dip the sugar-coated fruit into the melted chocolate, making sure to coat the fruit evenly. Place the chocolate-coated fruit back onto the parchment-lined baking sheet to cool and harden.

8. Once the chocolate has hardened, serve and enjoy!


Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Boiling temperature: 300°F
Serving size:
Makes 20 skewers

Nutritional information:
Calories per serving: 150
Total fat: 4g
Saturated fat: 2g
Cholesterol: 0mg
Sodium: 10mg
Total carbohydrates: 31g
Dietary fiber: 1g
Sugars: 28g
Protein: 1g

Substitutions for ingredients:
- Any type of fruit can be used for this recipe
- Honey or maple syrup can be used instead of corn syrup

Variations:
- Use milk chocolate or semisweet chocolate instead of dark or white chocolate
- Add chopped nuts or sprinkles to the chocolate coating for added texture and flavor

Tips and tricks:
- Make sure the fruit is completely dry before dipping it into the sugar mixture to prevent the sugar from clumping
- Use a candy thermometer to ensure the sugar mixture reaches the correct temperature for the perfect texture
- If the sugar mixture starts to harden before all the fruit is coated, simply reheat it over low heat until it becomes liquid again

Storage instructions:
Store the chocolate-dipped tanghulu in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat, place the tanghulu on a baking sheet and heat in a 350°F oven for 5-10 minutes or until warmed through.

Presentation ideas:
Arrange the skewers on a platter and garnish with fresh mint leaves or edible flowers.

Garnishes:
Fresh mint leaves or edible flowers

Pairings:
Serve with a glass of sparkling wine or champagne for a festive treat.

Suggested side dishes:
None needed, as this recipe is a sweet treat on its own.

Troubleshooting advice:
- If the sugar mixture is too thick, add a tablespoon of water at a time until it reaches the desired consistency
- If the sugar coating is too hard, reduce the cooking time by a minute or two
- If the chocolate coating is too thick, add a teaspoon of vegetable oil to thin it out

Food safety advice:
- Use caution when working with hot sugar syrup to avoid burns
- Make sure the fruit is thoroughly washed and dried before skewering to prevent contamination

Food history:
Tanghulu is a traditional Chinese street food made by coating skewered fruit with a hard sugar shell. It is typically sold during the winter months and is a popular treat during the Chinese New Year.

Flavor profiles:
The sweet and crunchy sugar coating pairs perfectly with the juicy and tart fruit, while the rich chocolate adds a decadent touch.

Serving suggestions:
Serve the chocolate-dipped tanghulu as a dessert or snack at a party or gathering.

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Region: Chinese

Taste: Sweet, Tangy, Chocolatey, Crispy