• Fill a medium sized pot with 50mm of water and simmer.
• Switch off heat and place a bowl on top that fits snugly without touching the water. Break chocolate into the bowl, leave to melt slowly, stirring occasionally.
• Line a baking tray with non-stick baking paper. Slice kiwifruit into rounds.
• Halve stone fruit and remove stones. Dip the fruit and berries into chocolate. Place on tray. Leave to set for an hour.
• In a mixing bowl, whisk together the Tatua Farms Crème Anglaise with Tatua™ Dairy Whip® Chocolate Dessert Topping until smooth. Pour into a dipping bowl.
• Place chocolate dipped fruit onto serving plate and serve with chocolate anglaise as a dipping sauce.

Serves 6