Chocolate-Dipped Apples

1 dozen favorite locally grown apples

1 pound semi-sweet chocolate, chopped

2 tablespoons vegetable oil

12 wooden skewers or popsicle sticks

Garnishes (see note below)
Wash and dry apples. Spear through core with a thick skewer or popsicle stick and place in refrigerator to chill (this helps set chocolate quickly).

Melt chopped chocolate over a simmering pot of water (direct contact with steam is bad for chocolate, so be careful) until just melted. For best results, do not allow to heat past 110 to 115 degrees. Add vegetable oil and stir.

Dip apples to desired depth and then dip into a favorite garnish, if desired. Allow to cool on a piece of waxed or parchment paper. Placing dipped apples in the refrigerator will speed process. Store in a cool dark place until consumed.

Note: "Garnishes" are whatever you fancy, including chopped toasted nuts, coconut, crushed cookie crumbs, jimmies, dried fruit, etc. You can also melt milk and white chocolate and stripe or dip it over the semi-sweet chocolate coating.

Makes 12.