The Chocolate Covered Strawberry is hands down my favorite dessert. Back in high school, the boy across the street wanted me to drive him to school each day. I really did not want to be bothered until he said he would pay me in chocolate covered strawberries. That quickly got my attention and I agreed. Dang how did he know? My children know that this is a favorite and have been warned that if I do not find chocolate covered strawberries in heaven when I die, I will come back and do a big grocery shopping before returning back to heaven. So that I could start my own business up there, you know.
PREPARING YOUR STRAWBERRIES
The trick to successfully covering strawberries in chocolate is to purchase the freshest strawberries without defects, be sure they are at room temperature before dipping, and must be completely dried as well. Any moisture on the strawberries will cause your chocolate to seize nor will the chocolate adhere to the strawberry very well. I gently wash my berries and pour them out over a towel then individually dry each one with a dry paper towel.
TEMPERING YOUR CHOCOLATE
Carefully temper your chocolate and do not scorch it or the taste will be ruined. Also do not get the chocolate too hot or it will bloom- that means forming white streaks on the chocolate. It is best to temper your chocolate over a double boiler to control the amount of heat applied. Think low and slow. Plus do not get steam into your chocolate. Your chocolate must be in uniform sized pieces to ensure even melting. Melt it in small batches always adding more chocolate until you have the desired amount. Remove from heat and place the pan on a towel to dry up the water on the bottom. Remember- no water near your melted chocolate.
DIPPING YOUR STRAWBERRIES
DECORATING YOUR STRAWBERRIES
Next, temper some white chocolate, just a small amount to decorate the berries. Place the tempered white chocolate in a cup and dip a fork into it. In a circular motion swirl the fork very quickly over the berries to make pretty designs. Continue until you have the desired effect. Another idea which needs to be done before the milk or dark chocolate is set, is sprinkle the strawberries with shredded coconut, chopped nuts, mini chocolate chips, or toffee bits. Use your imagination with this!
STORING YOUR STRAWBERRIES
Leave your strawberries out at room temperature until they are set. It is best to make these right before the event in which you are serving them. They do not do well over night as the strawberry usually dehydrates, giving off moisture, and shrinking away from the chocolate. I place mine on a tray and cover, but not seal, with waxed paper until I am ready to serve them at my event. Leftovers can be stored loosely covered in the refrigerator but will not be very presentable. If you live in a very hot and humid area, you will need to store your berries, for a short time, in the refrigerator, loosely covered until your event.
WHAT TO DO WITH LEFTOVER CHOCOLATE
Make bark! No matter how much chocolate I have leftover I like to spread it out over waxed paper to about 1/4 in thickness and sprinkle with various ingredients. This time I made red, white, and blue bark by topping the tempered chocolate with wild dried blueberries, dried cranberries, shredded coconut, and drizzled with white chocolate. Perfect for Memorial Day Weekend! I also poured out the leftover white chocolate and topped it with chopped up Peppermint Patties. Verra nice.
These Chocolate Covered Strawberries were for my neighbor’s 40th birthday party last night. And secretly and selfishly for my birthday today!