8 oz. semi-sweet chocolate
orange zest, as desired
12 small bunches of red grapes (5 to 7 grapes each)
Garnish with mint sprigs if desired. Serve as a side decoration with any kind of cheesecake or custard dessert, or present them as a mini-dessert all on their own. All varieties of fresh California grapes can be used.
Melt chocolate according to package instructions, or melt slowly in a double boiler until thin. Do not overcook. Remove from heat. Add a pinch of orange zest to the chocolate, if desired and stir. Dip each grape cluster in chocolate to coat, then place on wax paper to cool.
2 large egg whites, beaten or 1/4 cup pasteurized liquid egg whites
2 lbs. seedless California grapes, cut into 2- to 4-inch clusters
About 1 cup superfine granulated sugar
Hold one grape cluster by the stem and brush lightly with egg whites. Transfer to a rack set over wax paper, then sprinkle with sugar, using fingers, turning cluster to lightly coat. Gently shake off excess sugar. Repeat with remaining clusters. Let grapes dry, uncovered, at room temperature, about 2 hours.
65500 Lincoln Street
Mecca, CA 92254
Franz De Klotz