Reviewed: Jul. 29, 2007

quick and easy..

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Reviewer:

Dru

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Reviewed: Jun. 28, 2007

Chocolate Tuxedos If you are looking for ooo’s and aaaaaa’s this is a fabulous crowd pleaser. Dip each strawberry into tempered white chocolate (either completely or just the side you will be presenting face up). Allow these to dry. Next, dip both sides (on the left and right of the white chocolate) in your choice of tempered dark, bittersweet, or milk chocolate to create a “V” of white chocolate in the center. Using either a piping bag with a tiny tip or parchment piping bag, pipe a tiny bowtie at the top of the white chocolate and two or three buttons with the chocolate of your choice. Note: Tempering can be very intimidating, but you will be well rewarded for taking the extra time if you plan on eating these at room temperature (you get the full flavor of the strawberry this way). Otherwise, just melt the chocolate and keep the strawberries refrigerated until serving. Enjoy!

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kilikina

Cooking Level: Professional

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Reviewed: Jun. 17, 2007

Can't go wrong with chocolate and strawberries! Used Ghirardelli 60% bittersweet chips & smothered every red speck of strawberry... Rinsed before without drying well... okay for first few, but be sure to have dry to avoid getting chocolate "chalky" and not sticking well to strawberries!! And I'm sure the chocolate will drip less if strawberries are chilled before dipping! Set up pretty quickly in fridge! Not too sweet! Father's Day dessert.

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otisthorpe

Cooking Level: Intermediate

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Reviewed: Jun. 1, 2007

Everyone is so impressed with these! I cant believe how simple it is. I buy the huge bag of Chocolate Chips at Costco for about $7 and the Strawberries are usually on sale at Safeway. My microwave even has a 'Melt Chocolate' setting which runs for 2.5 minutes and stops half way for you to stir. I find the toothpicks to be too short and thin for the big Strawberries, use the candy sticks! Make sure to dry the Strawberries with a paper towel or the Chocolate wont stick when you dip!

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Reviewer:

Kreativess

Cooking Level: Intermediate

Home Town: Concord, California, USA

Living In: Oakland, California, USA

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Reviewed: May 31, 2007

A nice quick dessert on a summer's evening. I prefer semi-sweet chips and used 1 T. of shortening as suggested by another reviewer. Definitely use a toothpick to insert at the top of each one so you don't burn your fingers. I find the double boiler method on the stove is easier because it keeps the chocolate at a consisent temp. and smooth so you don't have to stop and reheat several times.

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JillyBean

Cooking Level: Expert

Home Town: Seaford, Delaware, USA

Living In: Birmingham, Alabama, USA

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Reviewed: Apr. 15, 2007

Try inserting a toothpick into stem end to make dipping easier.

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lonestar

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Reviewed: Apr. 4, 2007

The first time I made chocolate strawberries without the shortening, the chocolate broke off as I was eating them. With the shortening it made the chocolate a little more maleable and it didn't break off as easily. I definitely recommend using the semi-sweet chocolate chips, and I used the microwave technique rather than the double boiler (as I hate my electric stove). Heat at 50% for 20s, and stir after every 20s. I will definitely use this recipe again, and again! Everyone has loved it :)

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Reviewer:

Lex

Cooking Level: Intermediate

Living In: San Bernardino, California, USA

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Reviewed: Mar. 17, 2007

I dipped my strawberries halfways in semi sweet baker's chocolate and let them harden on wax paper in the fridge (only took about 15 mins) - they are absolutely delecious and very pretty to look at (half is chocolate and the other half is the red of the strawberry)!!!! I am taking them to a dinner party tonight and am very very pleased.

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brekat

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Reviewed: Feb. 15, 2007

I tried these for Valentines day and they came out really good!

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Nirupama

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Reviewed: Feb. 15, 2007

Made these for Valentines day and they were a big hit. I dipped some with white chocolate to look like tuxedos. Very easy. One lb of strawberries took one 12 oz bag of semisweet chocolate chips.

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Reviewer:

C_WHITES_

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Reviewed: Feb. 5, 2007

Not difficult at all! Super sweet strawberries help make this even better, but even my mother in law was impressed as is! and that takes a lot!

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AUTUMN609

Cooking Level: Intermediate

Home Town: La Crosse, Wisconsin, USA

Living In: Cottage Grove, Minnesota, USA

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Reviewed: Dec. 25, 2006

So easy and a head-turner nonetheless. I refrigerated the strawberries and served them cold. Not one was left and everyone loved them. One caveat, I took the dipped berries off the wax paper too soon -- some of the chocolate stuck to my serving tray.

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GIDI2

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Reviewed: Dec. 2, 2006

Very easy! And they vanished in minutes!

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ra3y3

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Reviewed: Oct. 15, 2006

the best!

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Marisol

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Reviewed: Jul. 22, 2006

Perfect.

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Reviewer:

JenInCalifornia

Cooking Level: Intermediate

Living In: Bakersfield, California, USA

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Reviewed: Jun. 15, 2006

Purchased Bittersweet chocolate in bulk form as a saran-wrapped block. Shaved chocolate into slivers, then microwaved in pyrex bowl on low power until melted. Berries should be rinsed and DRIED before dipping. If berry is wet, chocolate will sluff away in places. A *trick* for dipping: stick two toothpicks into strawberry near stem/leaves. After dipping berry, use toothpicks to turn berry chocolate side up, lower berry to wire rack, then remove and re-use toothpicks.

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Dixon Moore

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Reviewed: Jun. 8, 2006

These were so easy and delicious. I can't wait to make them again!

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MISS ALLI

Cooking Level: Intermediate

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Reviewed: May 29, 2006

Came out perfect and went well with Asti. Thanks

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LESLEYfromWI

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Reviewed: May 17, 2006

This recipe was very easy, the only problem I had was that the chocolate dries very hard and cracks off when eatting. But they were still very tasty. And I will make them again.

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