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Chocolate-Covered Melon Cubes · GialloZafferano.com

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  Speaker 1: Chocolate covered melon cubes are a fresh, light, Sicilian style
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  Speaker 1: summer dessert. They have a soft melon jelly center, coated
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  Speaker 1: in dark chocolate and finished with crunchy pistachios. They are
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  Speaker 1: perfect as small bites for about ten people and very
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  Speaker 1: refreshing in hot weather. Preparation time about thirty minutes, cooking
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  Speaker 1: time about ten minutes, cooling and setting time about five
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  Speaker 1: hours in total. With these amounts, you obtain about thirty cubes.
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  Speaker 1: For the melon jelly, you need five hundred grams of
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  Speaker 1: clean cantaloup melon, about three point one cups fifty grams
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  Speaker 1: of sugar about four tablespoons, forty grams of cornstarch about
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  Speaker 1: five tablespoons. For the coating, you need two hundred and
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  Speaker 1: fifty grams of seventy percent dark chocolate about nine ounces
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  Speaker 1: one teaspoon of coconut oil, grum pistachio as needed. Start
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  Speaker 1: with the melon, remove the rind. Cut a melon in
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  Speaker 1: half and remove all the seeds. Cut the flesh into
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  Speaker 1: cubes until you obtain five hundred grams. Place the melon
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  Speaker 1: cubes in a container and blend them with an immersion blender.
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  Speaker 1: Blend until you obtain a smooth and homogeneous puree. Strain
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  Speaker 1: the melon puree directly into a small saucepan. Add the
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  Speaker 1: sugar and the sifted corn starch. Mix well with a
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  Speaker 1: whisk so that there are no lamps. Place the saucepan
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  Speaker 1: over low heat. Cook for about five to eight minutes,
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  Speaker 1: steering constantly with the whisk. Continue until the mixture chickens
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  Speaker 1: and has the consistency of a soft jelly. When the
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  Speaker 1: mixture is thick, remove it from the heat. Pour it
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  Speaker 1: into ice cube trays, filling the molds evenly. Leaven the
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  Speaker 1: surface with a spatula so that the cubes have a
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  Speaker 1: regular shape. Let the trays cool slightly at room temperature,
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  Speaker 1: then cover them with plastic wrap. Place the trays in
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  Speaker 1: the refrigerator for about four hours until the jelly is firm.
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  Speaker 1: To add the final setting, you transfer the molts to
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  Speaker 1: the freezer for the last thirty minutes. When the jelly
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  Speaker 1: is well set, prepare the chocolate coating. Melt the dark
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  Speaker 1: chocolate in a double boiler or in the microwave. When
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  Speaker 1: the chocolate is completely melted, add the coconut oil. Weish
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  Speaker 1: carefully until the coconut oil is completely dissolved and the
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  Speaker 1: mixture is smooth. Take the molts from the freezer. Gently
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  Speaker 1: remove one melon jelly cube at a time from the
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  Speaker 1: ice cube tray. Dip each cube completely into the melted chocolate,
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  Speaker 1: coat it on all sides, and lift it so that
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  Speaker 1: the excess chocolate drips off. Place each coated cube on
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  Speaker 1: a tray lined with parchment paper. While the chocolate is
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  Speaker 1: still soft, immediately sprinkle the top with ground pistachio. Continue
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  Speaker 1: like this for all the cubes. When all the cubes
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  Speaker 1: are coated and decorated, place the tray in the freezer again.
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  Speaker 1: Leave the cubes in the reaser for about ten minutes
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  Speaker 1: so that the chocolate sets well. After this time, the
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  Speaker 1: chocolate covered melon cubes are ready. The center is soft
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  Speaker 1: and fruity and the chocolate shell is firm, with a
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  Speaker 1: crunchy pistachio finish. You store the chocolate covered melon cubes
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  Speaker 1: in the refrigerator for two to three days. If you prefer,
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  Speaker 1: you omat the coconut oil in the chocolate. For a
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  Speaker 1: sweeter version, you replace the dark chocolate with milk chocolate