Name: Chocolate-Dipped Fruit with Sea Salt & Crunch
Prep time: 10 min
Cook time: 20 min
Yield: Serves 4
Ingredients: 150g strawberries, halved; 120g mandarin or satsuma segments; 100g blackberries; 1 kiwi (approx. 80g), sliced into rounds; 100g raspberries; 150g dark chocolate; 150g white chocolate; 20g coconut oil (10g per chocolate); 5g matcha powder (optional, for white chocolate variation); McKenzie’s Australian Natural Sea Salt, to taste; 120g McKenzie’s Crushed Mixed Nuts; 5g fennel seeds; 2g chilli flakes; 10g sesame seeds

Serves 4

Prep 10 mins

Cook 20 mins

Step 1

Prepare fruit by washing, slicing into bite-sized pieces and patting dry.

Step 2

Melt dark and white chocolate separately with coconut oil until smooth and glossy. Stir until fully combined. (Optional: mix matcha into white chocolate.)

Step 3

Dip fruit into melted chocolate, allowing excess to drip off, then place onto a lined tray.

Step 4

Sprinkle over McKenzie’s Crushed Mixed Nuts, fennel seeds, sesame seeds or chilli flakes while chocolate is still soft. Lightly sprinkle McKenzie’s Australian Natural Sea Salt over each piece as a finishing touch.

Step 5

Place tray in the fridge or freezer for 20–30 minutes, or until chocolate is set.

Mix and match toppings for different flavour combinations.
For a cleaner finish, dip only half the fruit for a more refined look.
Best enjoyed fresh, but can be stored in the fridge for up to 2 days.

Chocolate-Dipped Fruit with Sea Salt & Crunch