Chocolate Covered Strawberries -
What could be better than luscious chocolate strawberries?
Chocolate strawberries are beautiful to look at and wonderful to eat! During
strawberry season, I like to serve chocolate strawberries as a finale to dinner, as decorations for cakes, and at my family's annual Mother's Day
Afternoon Tea. Try serving chocolate strawberries with champagne or your favorite red wine. Since we
grow pinot noir grapes, I naturally like to serve pinot noir wine.
Find out about
Strawberry Hints, Tips, and Information and more
Don't forget to check out my
American High Tea or Afternoon Tea Menu (with recipes) which includes
these beautiful Chocolate Covered Strawberries.
Chocolate Covered Strawberries Recipe
Yields: 60 Chocolate Covered Strawberries
Prep time: 30 min
60 large fresh
strawberries, with stems left intact
1 (12-ounce) package semisweet, bittersweet, or dark
purchasing fresh strawberries from the grocery store, shop with your nose. Always pick the plumpest and most fragrant berries. They should be firm, bright, and
fresh looking with no mold or bruises, and fresh green caps (stems). The caps should be bright green, fresh looking and fully attached.
Strawberries do not ripen after they have been harvested, so choose
strawberries that have been picked fully ripened. They should have bright red color, natural shine and fresh looking green caps.
Line baking sheets or cookie pans with waxed paper, parchment paper,
or aluminum foil. Make sure the baking sheets are large enough to place all the strawberries, as well as giving each a few inches
of room for each chocolate strawberry for after dipping.
Gently wash the strawberries with cool water and pat dry thoroughly with paper towels; set aside.
Make sure the strawberries are completely dry. Even a drop of water in the melted chocolate can cause it to "seize"
and turn the entire mixture into a grainy mess.
If you use refrigerated strawberries, allow them to come to room temperature before dipping in the melted chocolate.
If you use cold strawberries, condensation will form and that will prevent the chocolate from sticking.
Using one of the below methods, melt the chocolate chips:
In the top of a double boiler over
hot water, not boiling water, don't
let the bottom of the bowl touch the water,
melt chocolate, stirring until smooth. Be
careful as boiling water may cause steam droplets to get into
chocolate which can result in "seizing," when the chocolate
becomes stiff and grainy.
If you don't have a double boiler you can improvise one by placing a
glass or stainless steel bowl over a pot of simmering water
(don't let the bottom of the bowl touch the water).
Remove from heat and let the chocolate cool slightly, but it should not set.
Microwave Melting Chocolate:
In a microwave-safe bowl, melt chocolate chips using either the
defrost setting or 10-percent power in the microwave.
Microwave for 1 minute, then check and stir. If you need more time, do it in
10 to 20 seconds intervals (check and stir after each addition of microwave time).
Remove the container from the microwave and stir the chocolate until completely melted. Baking chips and baking
chocolate may appear formed and un-melted after heating but will become fluid after stirring.
How To Dip Strawberries in Chocolate:
Grasp the stem or green leaves of the strawberry and dip into the chocolate and
swirl in chocolate to partially cover. If the strawberries don't have a stem to grasp, pork a toothpick into the stem
Give the strawberry a little shake as you withdraw it from the chocolate
(this will fill in all the cracks and leave a nice even line of of chocolate at the base.)
When the strawberry is completely withdrawn from the
chocolate, swirl it in a quick, clockwise motion to let the excess chocolate drip off.
Place on the prepared cookie sheet. Repeat with the rest of the strawberries.
If you are going to decorate the berries, allow the chocolate to set
for a minute, then sprinkle with decorations. Sprinkling works better than rolling as it’s easier to control the coverage.
You may cover your chocolate strawberries with nuts, sprinkles, coconut, or anything else you desire.
To decorate with white chocolate patterns, melt the white chocolate
in a double boiler. When the white chocolate has melted, drizzle the white chocolate with a fork over the already chocolate-covered
strawberry and drag a toothpick through the white chocolate in the opposite direction. You can also use a small piping bag to create an
kind of pattern you desire. For clean white lines, allow the chocolate to set up completely, then drizzle with the white chocolate.
Either place strawberries into refrigerator or set aside to allow the chocolate to harden, about
30 minutes. Transfer fruit onto a serving platter to serve.
NOTE: The chocolate dipped strawberries are
best if eaten within 24 hours -
refrigerate for longer storage, but serve at room temperature for greatest flavor.
Makes 60 Chocolate Covered Strawberries.
Did you know that dark chocolate is healthy chocolate?
IT'S THE BEST MEDICAL NEWS IN AGES! Studies in two prestigious scientific journals say dark chocolate - but not white chocolate or milk chocolate - is good for you.
There is no question that chocolate procures pleasure for those who eat it. Never feel guilty again! Why not make your chocolate treat Chocolate
Check out Linda's articles on
Dark Chocolate is Healthy Chocolate and
Rediscover True Hot Chocolate.