recipe reviews for:

Chocolate Covered Strawberries

“This is the simplest version of chocolate covered strawberries I know. Paraffin was originally used instead of shortening. Turn the strawberries upside down and insert by the toothpicks into a piece of styrofoam for easy cooling, or simply place them on a sheet of wax paper. White chocolate may be drizzled over the milk chocolate for a fancier look. They are perfect for weddings when decorated with frosting bow ties, bells, butterflies, roses, etc.”

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Reviewed: Nov. 9, 2009

amazing this worked perfectly and tasted unbelievable. definatly going to make this again!

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Kurgan

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Reviewed: Nov. 4, 2009

I followed other suggestions for properly tempering the chocolate and didn't have to add any shortening or butter. These turned out perfectly and were a great addition to the dessert buffet at a party.

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Reviewer:

Erin

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Oct. 18, 2009

Delicious! NOTE: The shortening makes it shiny! If you are eating it for yourself, don't bother. However, if you are presenting it or giving it to someone, add in the shortening - it does make a difference! ALSO: If using white chocolate, DO NOT add shortening. Also do it in small amount multiple times, because it solidifies so much quicker than normal chocolate.

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Hanna

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Urbana, Illinois, USA

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Reviewed: Oct. 11, 2009

This was an excellent recipe. I made this for a pot luck and everyone raved over it. I knew this was a good recipe when my husband (who is not a chocolate lover) went back for 2nds. I made copies and gave it to everyone. I melted some white chocolate, took a fork and drizzled that over the chocolate. They looked so elegant. I dried mine on wax paper instead of inserting toothpicks and placing in styrofoam. I liked the wax paper because it made the drizzling of the white chocolate easier.

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Foodie_Lover

Cooking Level: Expert

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Reviewed: Sep. 23, 2009

I used 1/2 milk chocolate, 1/2 semi-sweet. Made the recipe even easier by microwaving the chocolate and shortening. 1 minute on high, stir 30 seconds more on high...perfect and delicious!!

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Reviewer:

Kristen

Cooking Level: Intermediate

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Reviewed: Sep. 4, 2009

I used 2 bags of chocolate chips (12 oz each)- 1 milk choc and 1 semi-sweet. I slowly microwaved them at 60% power, stirring every 30-40 seconds. Once they started to melt, I mixed in 2 tbsp canola oil. Once the chocolate had melted and was creamy, I dipped the washed and thoroughly dried strawberries in and put them on wax paper. They took about 30 or so minutes to set in the refrigerator. I easily covered three 16oz boxes of strawberries and could have covered more. Easy and delicious!

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JulieR.

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Reviewed: Aug. 29, 2009

Very straight forward and worked perfectly. I melted the butter first and then added my chocolate (I used white chocolate). Then I removed it from the heat once it was mostly melted and stirred it until it was melted to the perfect consistency. Worked wonderfully.

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k8norris

Cooking Level: Expert

Home Town: Orangeville, Ontario, Canada

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Reviewed: Aug. 25, 2009

outstanding

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Reviewer:

Washingtonk

Cooking Level: Beginning

Living In: Haines City, Florida, USA

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Reviewed: Aug. 20, 2009

so good! I dipped all kinds of things! I used the microwave as others did and it worked well.

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Reviewer:

CRYSTALANNE79

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Reviewed: Aug. 12, 2009

I used this for chocolate covered bananas, and maybe it was the moisture of the bananas but... I found that adding margarine made the chocolate very creamy, never to dry hard. This is desirable depending on your preference~ I however, love having that "snap" to chocolate when you bite into it, so next time I shall just temper chocolate without any additives~

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Xindi

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Reviewed: Aug. 9, 2009

Can't go wrong with this recipe - it's so delicious and so easy!

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Reviewer:

ABALONE25

Cooking Level: Intermediate

Home Town: Kidron, Ohio, USA

Living In: Massillon, Ohio, USA

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Reviewed: Aug. 5, 2009

I loved this recipe it was great! I mixed semi sweet chocolate and dark chocolate (it is better with just semi sweet).

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christina

Cooking Level: Intermediate

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Reviewed: Aug. 4, 2009

My absolute fave! I love them with champagne and Love in white chocolate too!

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FOODILUVIT

Cooking Level: Expert

Home Town: West Deptford, New Jersey, USA

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Reviewed: Aug. 1, 2009

I loved this recipe - very simple & simply delicious. I used a really high quality dark chocolate that I got from Whole Foods market - which made it even better!!!

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Reviewer:

Lacey

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Jul. 11, 2009

PERFECT! I used this to cover strawberries, bananas, graham crackers, and almonds. They came out perfect. I've tried melting just chocolate on a double boiler, like other reviewers have said, but the shortening definitely makes all the difference.

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Meagan_bakes

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Reviewed: Jul. 11, 2009

This is the perfect recipe for Chocolate Covered Strawberries. Others I've tried were too heavy on the shortening. I always use waxed paper and they firm up in the fridge in less than 30 minutes. A quick, easy, delicious dessert. People ask me to bring them to parties!

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Reviewer:

Jane

Living In: Waltham, Massachusetts, USA

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Reviewed: Jul. 5, 2009

Big hit at my sister's baby shower. I mixed a bag of milk chocolate and semi-sweet. Messy, but worth it!

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pharmgirl3

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Reviewed: Jun. 23, 2009

I can't believe how easy these were to make! I have use both semi-sweet and milk chocolate chip and I prefer the semi-sweet. I think it has a nice look and taste to it. I make these for all my parties and they're always gone within 5 minutes!!

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Reviewer:

lee22

Cooking Level: Intermediate

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Reviewed: Jun. 23, 2009

Great recipe. The same concept can be applied to green apples to make chocolate covered apples.

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funsizedkat

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Reviewed: Jun. 23, 2009

This was good.. but it's far easier to by the big bars of chocolate almond bark and melt for 1 1/2 minutes and dip. I can usually find the big bags of almond bark for about $3 at the local grocery store.

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