Chocolate Covered Strawberries Tutorial Recipes

CHOCOLATE COVERED STRAWBERRIES

Steps:

• In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture.
• Insert toothpicks into the tops of the strawberries.
• Turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool.

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.

SIMPLE CHOCOLATE-COVERED STRAWBERRIES

Steps:

• Combine 1/2 cup semisweet chocolate chips and 1/2 cup milk chocolate chips in a double boiler over simmering water; stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted, 3 to 5 minutes. Remove from heat; stir in remaining semisweet and milk chocolate chips.
• Line a baking sheet with waxed paper.
• Holding strawberries by their stems, swirl through melted chocolate until all sides are evenly coated. Arrange dipped strawberries on the waxed paper.
• Chill strawberries until chocolate coating sets, about 2 hours.

CHOCOLATE-DIPPED STRAWBERRIES

Steps:

• Cut a strip of baking parchment and leave to one side. To melt the dark chocolate, fill a small pan with 2cm water and bring to a simmer. Put the chocolate in a heatproof bowl and rest it on top of the pan, ensuring the bowl isn't touching the water. Stir the chocolate to gradually melt it. Or, melt the chocolate in 20 second blasts in the microwave, stirring after each blast until melted. Put the melted chocolate in a small deep bowl.
• Gently hold the strawberries by the leafy top and dip into the chocolate. Tap off any excess chocolate and put on the parchment to set. If you have any leftover chocolate, pour it onto another strip of parchment and leave it to set, it can be used again.
• If you'd like to decorate the strawberries, melt the white and milk chocolate and drizzle lightly over the fruit.