Chocolate Covered Strawberries: Valentine’s Day Special!

One of my first jobs was working at a minor league baseball stadium making gourmet desserts.

I must have made thousands of chocolate covered strawberries in one summer! While that doesn’t mean I’m a “pro” I would certainly say it means I have a bit of experience.

To start, I wash and let the strawberries dry thoroughly. I do NOT hull them. Neither do I cut off any soft spots. The chocolate will cover any blemish!

The strawberries need to be completely dry. Chocolate will not stick to damp strawberries.

While the strawberries are drying, I melt 1/2 a bag of bittersweet chocolate chips in a double boiler.

Sometimes (when I’m too lazy to get my double boiler out) I just fill a pot with 2″ of water and put a glass bowl on top. I put the heat on LOW and let the chocolate chips melt together, stirring occasionally. Within 10 minutes your chips should be melting. I leave the heat on low. I don’t like to microwave my chocolate or heat it up quickly – the chocolate can turn quickly.

Next, I line a cookie sheet with wax paper.

To begin dipping, I stick a toothpick through the stem of the strawberry. This is where the tightest hold is on the berry and it will help stop the berry from falling off into the chocolate. This is why I prefer not to hull my strawberries. I think they are easier to dip, as well as easier to eat.

There are two ways to dip.

1. Kerplunk her down right in the center leaving about 1/8″ of red. (I like to see a little bit of red color.)

2. Flying V – Sweep the berry through on it’s side, and then the other side, leaving a little “v” in the middle.

Let it the excess chocolate drip off. I will also spin it around by the toothpick to help wick away excess chocolate. Then I put the berry down on the wax paper and pull the toothpick out. Once all your berries are dipped, put the cookie sheet in the refrigerator.

To decorate my strawberries, I ended up using some frosting (I didn’t have any white chocolate left in my pantry – what I usually use).

I put two heaping spoonfuls of frosting in a ziploc bag with a few drops of red food coloring.

Then I gently smooshed it (yep, that’s a fancy culinary term right there) around in my hand until the frosting was all pink. I put the bag into the fridge and let it firm-up for a few minutes.

When the chocolate on the strawberries has hardened in the fridge, I take the cookie sheet and the frosting out. I snip off a teeny-tiny corner of the bag and go at it.

I decided to frosting a few plain strawberries too!

After I’ve finished frosting I put it all back in the fridge until I’m (erm… I mean we’re) ready to eat them!

NOM NOM NOM!

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