Reviewed: Feb. 14, 2012

Great presentation & good taste. Looks pro too. But instead of drizzling white chocolate, I used other things like sprinkles & lightly toasted nut bits. I made these for Valentine's Day 2012! :-)

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Reviewer:

Hui Min

Cooking Level: Intermediate

Home Town: Ipoh, Perak, Malaysia

Reviewed: Feb. 14, 2012

Easy & delicious! You can get as creative as you want to with this recipe. I only used 1T of crisco per 1C chocolate. First I dipped the berries in Guittard milk choc & put them on a parchment lined cookie sheet. I put them in the fridge on the cookie sheet to cool for about an hour then I dipped them back into bittersweet chocolate. Then I sprinkled some with course sea salt, some I rolled in mini semi-sweet chips, some I rolled in red crystal sugar. Skys the limit to how you can decorate these berries. They were a hit with my loved ones. Will make these again & again!

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Reviewer:

TruTigress

Reviewed: Feb. 14, 2012

Totally delicious!

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Reviewer:

mommyluvs2cook

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

Reviewed: Feb. 14, 2012

Did it all in the microwave (at 30 sec intervals). Let them dry on wax paper in the fridge. Worked perfectly! No need to go through the double boiler hassle.

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Reviewer:

SARRAHS

Cooking Level: Expert

Living In: Portland, Oregon, USA

Reviewed: Feb. 14, 2012

only needed 12 oz bag!!

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Reviewer:

Stacey

Reviewed: Feb. 14, 2012

I always make chocolate covered strawberries. Especially for Valentine's Day. This recipe was totally easy. I just hadn't done it with chocolate chips and shortening. SO I thought what the heck...I'm in the mood ;-) Easy Peasy! My family loved them. I have no complaints. Great recipe.

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Reviewer:

mis7up

Cooking Level: Intermediate

Home Town: Burkburnett, Texas, USA

Living In: Cave Junction, Oregon, USA

Reviewed: Feb. 14, 2012

Made these for a Valentine's day treat and they turned out perfect. The bag of milk chocolate chips I had wasn't quite 16 oz so I topped them up with some semi-sweet ones resulting in a chocolate combination. As others have suggested, I melted the shortening first in the microwave and then added it to the chocolate as I started to melt it on the stove. I also melted white chocolate chips to be able to do the stripes. I did add a bit of shortening to the white chocolate but not as much as I did to the milk/semi-sweet chocolate. In other reviews, people had suggested not using any shortening at all with the white chocolate so I didn't want to make the white chocolate too runny. I didn't have any issues and was very pleased with the results.

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Reviewer:

ellegro

Reviewed: Feb. 14, 2012

Great advice with the double broiler and melting butter before you add chocolate!

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Reviewer:

Anil

Cooking Level: Expert

Living In: Houston, Texas, USA

Reviewed: Feb. 14, 2012

This was trial and error for us even after reading many of the reviews. Chocolate is very tricky to melt properly and we were never able to get it to a "drizzle" consistency at all, our berries were quite large because thats all i could find so they were delicious but not as attractive as i wanted. There has to be a way to make the chocolate a little thinner so i will continue to search for easier methods and the best melting chocolate to use.

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Reviewer:

Judy

Cooking Level: Intermediate

Home Town: Meadville, Pennsylvania, USA

Living In: Cochranton, Pennsylvania, USA

Reviewed: Feb. 13, 2012

These were so easy to make! I chose to follow a mix of recommendations and used 12 oz semi-sweet chocolate (ghirardelli) and 4 oz bittersweet. I think any kind would taste delicious though. I used the two tbsp of shortening as well. I didn't have double boiler so I used a pot with a mixing bowl. Once I melted the chocolate, I kept the bowl over the water, but lowered the heat and I had absolutely no problem with the chocolate clumping up. Also, I added some Canola Oil to the white chocolate and it made it much easier to drizzle with an icing tip. Love it and so easy to make!

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