So you can organize an elegant dinner or plan a romantic evening for two and you want a dessert that impresses your guests. Whatever the reason, you'll find chocolate-covered strawberries are a simple and elegant gift. This classic pleasure is as tasty as it is easy!
1 quart of fresh strawberries
12 ounces of chocolate (you can use any type: milk, dark or even white). Chocolate chips or fusion wafers work
Wax paper or parchment
Large baking sheet / biscuits
Double boiler or two pans in different sizes
The first step is to wash the strawberries and dry them with a paper towel. Since chocolate covers a good portion of the strawberry, you do not have to be very careful when handling it, but you should look for dark spots or bruises.
Be sure to leave the stems and leaves that you will have as you dip the berries in your chocolate and add to the visual appeal of the strawberries after they have been covered. Make sure you dry the berries well because the chocolate will not stick to the berries while they are still moist.
Then you have to melt the chocolate in a double kettle. If you do not have a double boiler, you can do one: take a medium saucepan and fill it with water. Then put in a smaller pot or heat resistant container and fill it with your chocolate. Light the oven over low heat and let the chocolate melt, stirring occasionally.
Take your baking sheet and cover it with wax or parchment paper, whatever you have on hand. Make sure you've chosen a baking tray big enough to hold all the strawberries while leaving extra space around each berry after you've dipped them in, as you do not want them sticking together.
As soon as almost all pieces of chocolate have melted, switch off the cooker so that the chocolate does not burn. Continue stirring until everything melts and the chocolate has a creamy and smooth texture.
It's time for a dive! Take a strawberry and dip it in the chocolate. Turn it into the chocolate so you do not miss any space and then place it on the tray to cool it down. Repeat this until you have covered all the strawberries with chocolate. Once all your strawberries are covered in chocolate, put the baking sheet in the fridge to allow the chocolate to harden.
Control things: If you have trouble grabbing the strawberry stems, or if you're dealing with strawberries with stems and short leaves, put a toothpick in the top of the strawberry. This will serve as a handle that you can grab while plunging the strawberry into the chocolate.
If you use melted wafers for your chocolate, make sure that no water gets in contact with the pans, as water, even the smallest, will harden the molten wafers, rendering the entire chocolate pack unusable.
Mixing: Experiment with using different types of chocolate, all in the same strawberry. Try stripes: First, dip a strawberry into white chocolate. After the white chocolate has set, put some melted dark chocolate in a sandwich bag with a tight seal and seal. Make a very small hole in one corner of the bag. Push the chocolate through the small hole and feed it in rows along the strawberry. For an extra touch, make half your batch of white chocolate with dark chocolate strips and the other half dark chocolate with white stripes.
Be creative: after dipping the strawberry in chocolate, add some splashes or a little finely chopped nuts, while the chocolate is still slightly melted. Once you put the strawberries in the fridge to cool, the pads will adhere as the chocolate hardens. Because melting wafers are available in a variety of colors, you can also mix and mix small batches, possibly with stripes of different colors, as mentioned above.