Chocolate-Dipped Fruit - cooking recipe

Ingredients

4 ounces semisweet chocolate, finely chopped
2 teaspoons vegetable oil
6 ounces white chocolate, finely chopped
2 pints strawberries, with stems (or)
3 cups fresh pineapple chunks (or)
36 fresh kiwi fruit slices (or)
36 dried apricot halves (or a combination of all three fruits)
finely chopped almonds, for garnish (or pistachios)

Preparation

Line a baking sheet with foil. For the chocolate coating: In a small heatproof bowl set over hot (not simmering) water, melt the semisweet chocolate with 1 teaspoons of oil. In another small heatproof bowl set over hot (not simmering) water, melt the white chocolate with the remaining 1 teaspoons oil. Leave both bowls over the hot water.
Pick up one piece of fruit at a time and dip it into the melted dark or white chocolate, coating about half of each piece of fruit. If desired, drizzle the dipped portion with a contrasting color of chocolate and sprinkle with some chopped nuts. Place the fruit on the foil-lined baking sheet. Work quickly to coat the remaining fruit.
Refrigerate for 5 minutes or until the chocolate is set. Keep in a cool place until ready to serve. (Fresh fruit should not be held for more than 4 hours before serving).