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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
Strawberry Recipes.
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
Recipe Type:
Appetizers,
Fruit Appetizers,
Strawberries,
Chocolate
Yields: 60 Chocolate Covered Strawberries
Prep time: 30 min
Ingredients:
60 large fresh
strawberries, with stems left intact
1 (12-ounce) package semisweet, bittersweet,
or dark
chocolate chips
Preparation:
Line a baking sheet or cookie pan with waxed paper.
Wash the strawberries
and pat dry thoroughly with paper towels; set aside.
NOTE: 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:
Double Boiler:
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. NOTE: Be
careful 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.
- 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.
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
Strawberries!
Check out Linda's articles on
Dark Chocolate is Healthy Chocolate
and
Rediscover True Hot Chocolate.
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