|Dark chocolate||2 Ounce (60 Grams)|
|Unsalted butter/Copha||1⁄2 Ounce (15 Gram)|
|Grand marnier/Cointreau||1 Teaspoon|
|Sultana grapes||4 Ounce (125 Gram)|
Wash and dry grapes, remove from stems, refrigerate 1 hour.
Remove from refrigerator, wipe again to remove any moisture, place a small wooden toothpick in the stem end of each grape.
Melt chocolate and butter in top of double saucepan over simmering water, remove from heat, stir in liqueur.
Dip grapes in chocolate; hold over pan for a minute to allow excess chocolate to drip off.
Place in inverted fine-meshed sieve to dry, or refrigerate until dry, then remove from toothpicks.