Chocolate-Covered Strawberries

Collegiate Culinaire: Chocolate-Covered Strawberries

Valentine’s Day festivities are quickly approaching, so a delicious classic was in order. Last night I held a wine party for all my nearest and dearest, and I figured why not test out my chocolate-dipping skills on them (and treat them to a little chocolate luxury, too)?

What I remembered about dipping these little diddies is it isn’t easy. The chocolate can be a mess, lump up, or just won’t lay smoothly. So I was on a mission to research and master how to dip correctly. Below is the recipe I used with some helpful tips on making a smooth chocolate finish. 

  • 40 strawberries or 2 pounds
  • 1-12 oz. bag of semi-sweet chocolate chips, or white chocolate, or dark chocolate

-Line 2 baking sheets with wax paper. Set aside.

-Wash berries. Make sure they are 100% dry and room temperature. Otherwise, the chocolate will “seize,” roll off, or won’t lay smoothly.

-In a microwave-safe bowl (small-medium size), defrost chips for 1 minute. Mix and heat again for another minute. Repeat until the chips are smooth and melted. You probably won’t need more than 2-3 minutes, and be sure not to overheat or else the chocolate will burn.

-Grab berries by the stems. You can also insert a toothpick in the top for extra stability. Roll in chocolate until you have a nice smooth finish. Before placing down. give the berries a gentle shake to remove excess chocolate. You will have to move quickly to make sure the chocolate doesn’t harden too much. If it does become too thick, you can defrost it for another minute.

-Lay each berry on the wax paper. The chocolate will dry in about 30 minutes. They should be served the same day, ideally, but to make them keep longer, you can refrigerate for a few hours. These treats are best served at room temperature.

Decorating:

If you’d like to make a striping pattern, melt another type of chocolate, as you did the first, and use a fork to lay lines over the berry or make patterns. Usually, this is best to do after the first layer of chocolate has hardened. 

If you want to do a sprinkle finish, be sure to sprinkle while the chocolate is still wet. If you want a thicker, crunchier sprinkle finish, you can roll the berry in a bowl of sprinkles. 

They take a little patience and quick hands, but the enjoyment on my friends’ faces was worth it. Bon appetit!

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