Everyone likes chocolate-covered strawberries, a great Christmas or Valentine's Day present. This recipe includes my best strawberry suggestions for optimal results!
– 2 pounds fresh strawberrie– 12 ounces high-quality chocolate bars finely chopped (dark, semi-sweet, milk, or white chocolate)
Ingredient
Direction
Cover a large baking sheet with paper towels. Wash strawberries well and dry with paper towels. Put strawberries on the baking sheet. Wait one to two hours to dry and cool.
1
Chip 8 ounces (226 grams) chocolate in a large microwave-safe dish.⅔ 20–30 second 50% microwave increments blend chocolate. Don't consume chocolate beyond 115ºF using a quick-read thermometer.
2
Milk or white chocolate should not exceed 110ºF. A huge glass dish over hot water melts chopped chocolate. Prevent water from reaching the dish bottom and chocolate.
3
Stir the remaining chopped chocolate into the melting chocolate until thoroughly melted. At 87°F, dip milk or white chocolate, semi-sweet or dark at 89-90°F. Both baking sheets need parchment.
4
Cover a strawberry stem in chocolate. Separate strawberries from chocolate. Remove chocolate from the strawberries by wiping the basin edge.
5
Dip strawberry and place on parchment. A few seconds later, transfer the strawberry to a clean baking sheet. Avoiding chocolate pools around strawberries is optional. Extra strawberries.
6
If dark, semi-sweet, or milk chocolate drops below 85°F or 84°F, gently warm. Chopped chocolate cools hot chocolate for dipping.
7
After cutting the corner, sprinkle leftover chocolate on strawberries in a piping bag or zip top bag. Wait 15–20 minutes for room-temperature strawberries.