RECIPE: Chocolate Covered Raisins
March 24th is National Chocolate Covered Raisins Day, honoring a confection that dates well before the introduction of Raisinets in 1927.
You need only three ingredients to make chocolate-covered raisins: raisins, chocolate and coconut oil. The oil thins the chocolate so it adheres better.
We loved this suggestion from TheRoadNotProcessed.com: Add a bit of spice to elevate the recipe.
You can coat the raisins in dark, milk or white chocolate using chocolate chips. But the better the chocolate quality, the tastier the results. We chop up a Lindt bar.
Look for jumbo raisins you can find. You can substitute jumbo sultanas (golden raisins) as well.
Ingredients For 1-1/2 Cups
1. MELT the chocolate and coconut oil in a double boiler or microwave for 30-seconds, then at 10-second intervals as needed, taking care not to scorch it. Stir well with a whisk, adding the optional spice(s).
2. ADD half the raisins and mix well to coat them all; then add the rest of the raisins and do the same. Spread the mixture onto a baking sheet lined with parchment or wax paper. Harden in the refrigerator and break up the hardened pieces. For faster hardening, use the freezer (they’ll be ready in 5-10 minutes).
6. BREAK up the hardened pieces into individual pieces or raisin clusters. Refrigerate any leftovers.
Raisinets, raisins in chocolate shell, is a movie theater staple and the third-largest selling candy in U.S. history.
To make the candy, raisins are coated with oil and spun in a hot drum with milk chocolate or dark chocolate. They’re then polished to a shine.
Raisinets are the earliest brand of chocolate-covered raisins on record, introduced by the Blumenthal Brothers Chocolate Company of Philadelphia in 1927 (the brand was acquired by Nestlé in 1984).
The Blumenthals did not originate the concept. Hard chocolate was invented in 1847, enabling confectioners to develop all types of chocolate candies (the history of chocolate), including chocolate-dipped fresh and dried fruits.