Variations: Double-dipped; Dipped in Chopped Nuts; Chocolate-covered Pretzels
Tempered chocolate works the best for covering strawberries with, but is not necessary with our recipe. Tempered chocolate dries with a glossy surface, will harden and will stay hard longer in warmer temperatures; sometimes chocolate that isn't tempered will not. However, you can use our combination of chocolate and shortening to achieve beautiful chocolate-covered strawberries with half of the work, however the chocolate will be apt to melt more readily in warmer temperatures. It will harden if the coating is not too thick. And, make sure you do not melt the shortening and chocolate together, as instructed, for best results. With all chocolate, do not overheat it while melting; if chocolate gets too hot, it will burn or become too thick. If the chocolate becomes too thick to work with, add drops of vegetable oil, small amounts of vegetable shortening or cocoa butter (not butter or margarine as it contains water) and stir until it becomes the right consistency; do not turn up the heat thinking it isn't melting otherwise you'll burn it.
Strawberries must be dry when dipping. Leave the green caps on and wash the berries gently with cool water flowing from the tap so as not to bruise the fruit. Pat them dry with a paper towel and place them on a dry paper towel until needed. The California Strawberry Commission recommends buying berries no more than a day ahead of when you want to dip them. Store the berries refrigerator, but allow them to warm to room temperature before dipping. After dipping, let dipped berries chocolate set in refrigerator for no more than 30 minutes, but do not store the strawberries there. Eat within 48 hours.
Chocolate dipped strawberries are particularly delicious if injected with Grand Marnier or other liquor after the chocolate hardens. Use a hypodermic needle and syringe to inject the strawberries. If using apples, dip in chopped toasted nuts right after dipping. White chocolate is great to use for a black and white effect. Let the first chocolate harden before dipping or drizzling with the other.
You can use other dry-surfaced fruit such as orange-sections (leave membrane on), dried fruit, citrus peel, apples (sliced or small whole), raspberries (do not wash and thread 3 to 4 on skewers) or bananas sliced in long pieces. For kiwi, mango (is best when dry) or pineapple> do not dip to avoid getting moisture into the chocolate. Instead place fruit on foil lined pan and streak or puddle chocolate onto fruit from a paper cone, squeeze bottle or a small plastic bag with its corner cut off.
CHOCOLATE RECIPE HELP
We used the chocolate covered strawberries to decorate our:
Gluten-Free Everyday Chocolate Cake or Cupcakes
INGREDIENTS
20 large strawberries with long stems, cleaned and dried, at room temperature
8 ounces (1/2 pound) bittersweet or semisweet dark chocolate; can use chocolate chips
1/4 cup shortening (do not use butter, margarine, spread or oil)
1/2 cup pink candy melts
INSTRUCTIONS
1. Cover sheet or any rimmed pan with parchment paper or aluminum foil. Set aside.
2. With a sharp knife, chop the chocolate into 1/4-inch evenly sized pieces.
3. Place the chocolate in a double boiler or medium-size metal bowl over a small pot of simmering water over low heat. Make sure the bottom of the bowl doesn't touch the water.
Stir the chocolate constantly until melted.
SARAH SAYS: If using chocolate chips, melt first before you add in the shortening in Step 4. Do not use butter.
4. Stir the shortening into the chocolate until completely melted and smooth. Remove from heat. Let the mixture cool to tepid (100 degrees F – body temperature).
5. Holding onto the stem, dip the strawberry into the chocolate, coating 3/4 of the lower part of the berry, being careful not to cover the stem.
(Leave the green cap and some of the red berry showing for a more decorative finished product). DO NOT pierce the fruit because it will leak juice.
6. Let the excess chocolate drizzle from the just dipped strawberry back into the bowl. Lightly drag it along the side of the bowl to remove excess chocolate.
Place on the prepared baking sheet.
KELLY SAYS: I wanted to give the berries a little color contrast. Here's how I did it:
After the dark chocolate coating sets, Lay strawberries close together on baking sheet. Melt about 1/2 cup of pink candy melts in the microwave. Pour into a squeeze bottle.
Move the bottle back and forth over the strawberries, to create a zig zag pattern on them.
NOTE: If you do not have a squeeze bottle, microwave the chocolate in small plastic bag until melted; squeeze into one corner of bag. With scissors, cut a small hole in corner of bag, and move back and forth over strawberries, squeezing the bag gently.
STORAGE
After dipping, let dipped berries chocolate set in refrigerator for no more than 30 minutes, but do not store the strawberries there. Eat within 48 hours.
VARIATIONS
Double Dipped: Dip the strawberries twice for a thicker chocolate coating!
1. Place fruit on wire cake rack. Allow coating to set, about 5 to 10 minutes, or more.
2. Repeat the process with the remaining strawberries.
NOTE: You can also refrigerate until chocolate is set, but remove afterwards, unless the weather or room is extremely hot.
Dipped in Chopped Nuts: Immediately the chocolate covered berry into chopped nuts, afterwards, before the chocolate has set.
stock photo
Chocolate Covered Pretzels
Food styling and photo by kake © Sarah Phillips
kake, Premium Member, Says: “I used chocolate chips (to make chocolate covered pretzels) and it was so easy. melt nicely. Kids LOVE them so much!”
