Chocolate Covered Strawberries Sugar Storm Recipe By Tasty

CHOCOLATE COVERED STRAWBERRIES TUTORIAL

Steps:

• Combine the water and the vinegar together in a large bowl
• Add the strawberries and let them soak for 10 minutes
• Make sure your strawberries are fresh and discard and strawberries with blemishes or bruises. This will cause your strawberries to start weeping after a day.
• Rinse the strawberries in fresh water, dry them thoroughly, and then transfer them to a cooling rack with paper towels.
• Lightly cover strawberries in plastic wrap and place them into the fridge if you aren't going to use them right away. Make sure your strawberries are at room temperature before dipping.
• Finely chop your chocolate (yes even if you are using chips) so that your chocolate melts easily. If you need to melt more than 8 ounces of chocolate at a time I suggest using my how to temper chocolate using the seeding method on my blog.
• The process for melting is the same for all the chocolate except milk chocolate should not be heated higher than 86ºF (30ºC), milk chocolate no higher than 88ºF (31ºC), and semi-sweet and dark no higher than 90ºF (32ºC). I suggest melting and dipping one type of chocolate at a time.
• Place the chopped chocolate into a heat proof bowl.
• Heat the chocolate on full power in the microwave for 30 seconds and then stir to distribute the heat evenly throughout the chocolate.
• Continue heating the chocolate in 10-15 second increments until the chocolate is about 90% melted and still below the maximum temperature for the type of chocolate you are using.
• Continue to stir the chocolate until it's fully melted. If your chocolate begins to cool down 5 degrees and you still have un-melted pieces, you can continue heating in 5 second increments until they are melted but be very careful not to go over your max temp. If you do go over you can still temper your chocolate using the seeding method (see the link in my blog post)
• Once your chocolate is melted you can dip your strawberries. Grasp the strawberries by the stem and dip them into the warm chocolate. Scrape the excess chocolate from the bottom of the berry but do not damage the bottom of the berry.
• Place the chocolate covered strawberry onto parchment paper and let it set. Drizzle more chocolate on top with a piping bag for decoration if you desire. If you want to add sprinkles, add them before the chocolate sets.
• Store your berries in the fridge lightly covered in plastic wrap for up to 48 hours but they are best and freshest the day they are made. If you are eating them the same day you make them, no need to refrigerate them.

CHOCOLATE COVERED STRAWBERRIES: WHITE LIGHTNING RECIPE BY TASTY

Steps:

• Line a baking sheet with parchment paper.
• In a medium microwave-safe bowl, combine the baking chips and coconut oil. Microwave in 30-second intervals until completely melted.
• Dip the strawberries in the melted candy to completely coat, leaving only the green tops bare. Lay the coated strawberries on the prepared baking sheet.
• Sprinkle each strawberry with crushed nuts, drizzle with caramel syrup, and finish with sugar pearls.
• Refrigerate until set, about 30 minutes.
• Enjoy!

CHOCOLATE COVERED STRAWBERRIES: BERRY BLIZZARD RECIPE BY TASTY

Steps:

• Line a baking sheet with parchment paper.
• In a medium microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals until completely melted.
• Dip the strawberries in the melted chocolate to completely coat, leaving only the green tops bare. Lay the coated strawberries on the prepared baking sheet.
• Sprinkle each strawberry with cookie crumbs, drizzle with berry sauce, and finish with chocolate sprinkles.
• Refrigerate until set, about 30 minutes.
• Enjoy!

CHOCOLATE COVERED STRAWBERRIES: A SPRINKLE IN TIME RECIPE BY TASTY

Steps:

• Line a baking sheet with parchment paper.
• In a medium microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals until completely melted.
• Dip the strawberries in the melted chocolate to completely coat, leaving only the green tops bare. Lay the coated strawberries on the prepared baking sheet.
• Sprinkle each strawberry with crushed nuts, drizzle with berry sauce, and finish with chocolate sprinkles.
• Refrigerate until set, about 30 minutes.
• Enjoy!