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Lots of things are awesome when coated in chocolate. Whatever you are coating, the process is more or less the same. I wanted to post a recipe to show the tempering and coating process step by step and could have used anything, but I decided to go with blueberries. Not many people think about coating blueberries in chocolate. It is not as obvious as strawberries, bananas, or nuts, but it is really delicious. Chocolate covered blueberries is one of my favourite treats.

This article is not exactly a recipe. It is more of a “how to”, but I will treat it like a recipe post to make the process clear and easy to follow. You can follow this guide to coat just about anything. Keep in mind that I am using dark chocolate. You can use any kind of chocolate you want by aiming for slightly different temperatures, but everything else about the process is the same. In this post I will not go into great technical detail but if you would like to know more about what is going on, or use a different kind of chocolate (milk or white), please visit this article, where you will find all of the information that you should need. That article also describes other techniques that I do not perform here. Also, in order to proceed, you must have a food thermometer. Just about any kind should be fine. I am actually using one of the worst kinds (a digital meat thermometer)for this type of job yet I manage, so whatever you use, you should not have too much trouble.