Chocolete covered Strawberries?!


Question:

Chocolete covered Strawberries?

So I have to make these, and I'm assuming you just melt chocolete and dip the strawberries in. But I could use some step by step guides. Like..how hot should the stove be on? Things like that. They are for my cousin's baby shower so I want them to turn out right!


Answers: Hi!

I make chocolate-covered strawberries all the time! I make them as part of my dessert tray in catering and have had businesses order them for special occasions!

I use 1/2 bag of store brand cheap chocolate chips. They have a higher wax content and will allow the chocolate to set-up firmer than regular bar chocolate. I then use 2 of the big Hershey milk chocolate bars and 1 big dark chocolate Hershey bar. These are for flavor! They will provide a softer chocolate, so don't just use them. (I've also used Godiva when I found the bars of it on sale... unbelievable!! Use the best chocolate you can afford for flavor - but trust me that Hershey's are amazing as well!!!)

Fill a pot about 1/3 with water. Allow it to come to a rolling boil. Put a bowl that fits into the pot. (Like the lid fits over the top of the pot). Bring the water down to a gentle simmer. You don't want to put the chocolate in a pot directly over heat! It will burn the chocolate. This method is called a double-boiler. If you have an actual pot used for the double boiler, use that! Add the chocolate to the bowl and allow it to slowly melt. Don't cover it or steam will collect on the top of the lid and drip into the chocolate which cause it to seize up!

Prepare the strawberries by washing them and VERY thoroughly drying them! Any moisture left on them will prevent the chocolate from sticking to the strawberry. I usually wash and dry mine, then stick them back in the fridge overnight.

Dip the strawberries into the chocolate and scrap the excess off the back when pulling them out of the bowl. This will allow the excess chocolate to pool around the bottom and cover it without leaving a whole pile of chocolate down there that is awkward to bite through and doesn't look very pretty. You don't want it too thick because then people bite to hard to get through the chocolate and squish the berry! I don't use toothpicks, I just pull all the leaves between my fingers (still attached to the strawberry!!!) and use those for a holder. Put them on a wax-paper covered cookie sheet and place in the freezer for about 10 minutes. (Okay, honest moment here: the more out-of-season and not pretty the strawberries are, the higher I dip them! If it is mid-summer and they are red ripe and gorgeous, I dip about 1/2 way up to leave the beautiful red peeping from the top. If they are a little out of color, I dip about 2/3 of the way to cover more and provide more a chocolate outlook!)

Now melt some white chocolate chips in the microwave, stirring so they don't burn (or you can use the double-boiler again, up to you!). Remove the strawberries from the freezer. Dip a fork into the white chocolate and gently flick it over the strawberries. You'll see it stream over them. Practice on some wax paper first to get the hang of it! Place them back in the freezer for another 10 minutes to set the white chocolate.

(Another note: if you know what she's having, you can use pink or blue chocolates here. They sell them at craft stores. Or if you find those cute little baby faces made out of sugar, it's cute to dip one strawberry in pink or blue and stick the face on top like it's looking out of a blanket! Either way, colored chocolate or white, they'll be beautiful!)

ALWAYS make them as close to the party as you can! By dipping strawberries in hot chocolate, you are basically starting a cooking process. Strawberries release A LOT of juice when they are heated and the longer they sit, the more juice will build up in that chocolate making those first bites a mess! Do not make them the night before! Trust me!

Enjoy!!! Let me know if you have any questions!! Source(s):
lots of trial and error and practice!!! These are so easy to make and they are great for desserts or even for gifts... this recipe is extra easy just follow the steps and you will be fine

1/2 lb fresh strawberries
3 ounces chocolate

Cover a baking sheet with non-stick baking paper.

Break up the chocolate and place in a small metal bowl.

Place over a saucepan of hot water and heat until melted.

Remove from the heat and stir.

Do not remove the leaves from the strawberries.

Dip into the chocolate, leaving part of the fruit uncovered.

Place on the non-stick baking paper and leave until the chocolate is dry and set.

Enjoy!!! A side note - berries will begin to mold when placed in an anaerobic environment (e.g. covered in chocolate), so making them very far in advance is very bad idea. Use a fondue pot . You can set the temp. at medium ,not high 'or it may burn your chocolate STORE THE STRAWBERRIES IN THE FRIGIDAIRE .The chocolate will stay on the strawberries better If they are cool. There is a special chocolate for dipping strawberries in the stores .Don't heat your chocolate over 100 "degrees or it will separate. Keep the temp. set at 90"for best results. I hope this helps you . Have a nice party. I wouldnt use a stove. I would put all the chocolate in a sandwich bag or bags if theres loads, and then seal it making sure there is as little air as possible inside it and put it in a big bowl of boiling water.
Every so often change the water so it doesn't keep cooling down...and when you do change it, squeeze the bag around a bit to help the soft chocolate melt.
Where there is no solid chocolate left, squeeze the chocolate out and dip the strawberrys in You'll want to make them the morning of the day you are using them. I melt dove chocolate in a bowl in the microwave. Stir every 15 seconds until melted. Make sure the berries are dry. Dip them and shake off the excess. Put them on a waxed paper lined tray and refridgerate until chocolate hardens. The key is to double dip them so remelt the chocolate if necessary and dip them again. You can even give them a third dip if you like the chocolate to be thick. You can also use both white and dark chocolate. Just be creative.



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