Chocolate Covered Strawberries
Some more tips for making these lovely berries:
1. Pick strawberries with lovely green leaves, if possible.
2. Wash the strawberries carefully.
3. Place them on paper towels to dry. If, after they are dry, you notice any "red" left over on the paper towel, sit these berries to the side for "practice" or "test" berries: if the skin is bruised or broken they will continue to let the juice out and weaken the integrity of the chocolate after they are dipped. These are the ones that you can practice on and test (eat!).
4. Make sure the berries are absolutely dry or the chocolate will not set well.
5. You can use a toothpick, as mentioned, OR you can pull the leaves straight up and use them as a handle. This will get them out of the way of the chocolate (who wants chocolate leaves lol). Dip and rotate so that the chocolate covers the berry 2/3 to 3/4 to the top. Lay them on one of the "flat" sides (on a waxed paper surface) to set.
6. To assure that the chocolate adheres well AND hardens quickly, you can chill you berries briefly in the fridge or freezer until the surface is cold. Just don't leave them in that environment too long or the berries will start to "sweat" as they return to room temperature and, well, you've got that problem of chocolate on a "wet" berry again.
7. You can dip them again, if you like...but be aware that the harder and thicker the chocolate shell, the more likely the chocolate will break and fall off the berries with each bite.
12 users found this review helpful
Feb. 14, 2013