Choc-dipped pineapple

Toll House Heritage Cookbook: A collection of favourite dessert recipes, 1980 Nestlé company, New York

Chocolate-Dipped Fruit

2 cups Nestlé Semi-Sweet Real Chocolate Morsels; ¼ cup shortening; fresh strawberries, washed and dried, or mandarin orange slices, drained, or pineapple chunks, drained, or maraschino cherries, drained

Over hot (not boiling) water, combine Nestlé Semi-Sweet Real Chocolate Morsels and shortening; stir until morsels melt and mixture is smooth. Remove from heat but keep chocolate over hot water. (if chocolate begins to set, return to heat. Add 1 to 2 measuring teaspoons shortening, stir until smooth.) Dip pieces of desired fruit into chocolate mixture, shaking off excess chocolate. Place on foil-lined cookie sheets. Chill in refrigerator 10 to 15 minutes until chocolate is set. Gently loosen fruit from foil with metal spatula. Chocolate-Dipped Fruit may be kept at room temperature up to 1 hour. If chocolate becomes sticky, return to refrigerator.

I used chocolate melts without any added shortening. There was no need to refrigerate the chocolate coated fruit as they were all eaten immediately!!! Anne

The Toll House was built in 1709 in Massachusetts and “became a haven where weary travellers stopped for food, drink and rest while they waited for a change of horses.” When Mr and Mrs Wakefield bought the Toll Hose in 1930 they turned it into an Inn. “

"An excellent cook, Mrs Wakefield experimented with and improved upon many old dessert recipes ultimately inventing the famous Toll House cookie using tiny chopped up pieces of chocolate in a colonial cookie recipe." Needless to say Nestlé caught on and developed chocolate morsels which we in Australia call choc chips.