PREPARATION:

1. Press large sheet of foil onto outside of medium bowl, making sure foil is as smooth as possible. Freeze 30 minutes.
2. Place 3 ounces confectionery coating in small resealable food storage bag. Do not seal bag. Microwave on HIGH 30 seconds. Remove from microwave; squeeze bag to distribute chocolate. Microwave 30 to 35 seconds or until coating is completely melted. Cut small corner off bottom of bag; drizzle coating mixture thickly onto bottom and sides of chilled foil-covered bowl; refrigerate 30 minutes. Repeat with remaining 3 ounces confectionery coating. (Make sure that drizzles are thick and will add structure to the sides of the chocolate bowl.)
3. Refrigerate 30 minutes. (Bowl will appear almost solid with a few lacy openings as shown in photo.)
4. Remove chocolate-covered foil from bowl; carefully peel foil from chocolate. Refrigerate chocolate bowl until ready to serve.
5. Meanwhile, line baking sheets with waxed paper. Melt white chocolate in small saucepan over low heat, stirring frequently. Remove from heat. Dip fruit pieces halfway into melted white chocolate; place on prepared baking sheets. Refrigerate until set.
6. Prepare Chocolate Truffles.
7. When ready to serve, place chocolate bowl on serving platter. Fill with dipped fruits and truffles.