I learned to make these tasty little treats in a cooking class years ago. These are great to make around Valentines, anniversaries or any special occasions that you might be attending. The art of tempering the chocolate takes a little time and practice, but so worth every minute in the end !
Line a baking sheet with parchment paper.
Wash the strawberries with cool water and then dry completely. Transfer to a paper-towel lined platter.
Melt 2/3 of the dark chocolate over a double boiler and a candy thermometer. Stir with a rubber spatula and watch the temperature carefully. To temper your dark chocolate, heat to a temperature of between 110-120 deg F. (Don''t let it go over 120 deg F, or you risk yor chocolate separating). Remove bowl from the double boiler and then stir in the remaining 1/3 of the dark chocolate, stirring to melt throughout. Continuing to watch the temperature, cool it to approximately 80-82 deg F. Once the dark chocolate has cooled down to this temperature, place it back onto the double boiler and reheat it back up to between 88-91 deg F. If tempered correctly, the mixture should be smooth and glossy. Dip desired amount of strawberries into the dark chocolate mixture in whichever designs you choose. Lay dipped strawberries out to cool onto parchment paper and refirgerate for 20 minutes to set.
Melt 2/3 of the white chocolate over a double boiler and a candy thermometer. Stir with a rubber spatula and watch the temperature carefully again. Please note that white chocolate has different tempering instructions. To temper your white chocolate, heat to a temperature of between 105-110 deg F. (Do not let the temperature go above 110 deg F or you could scorch your white chocolate). Remove the bowl from the double boiler and then stir in the remaining 1/3 of the white chocolate, stirring to melt throughout. Continuing to watch the temperature, cool it to approximately 80-82 deg F. Once the white chocolate has cooled down to this temperature, place it back over the double boiler and reheat it back up to between 86-87 deg F. If tempered correctly, the white chocolate mixture should look smooth and glossy. Dip desired amount of strawberries into the white chocolate mixture in whichever design you choose. Lay dipped strawberries out to cool onto parchment paper and refrigerate for 20 minutes to set.
If you decide to do a design where you are double dipping the chocolates and mixing both white and dark:
1) let your first coat of chocolate set for 20 minutes in the refrigerator
2) Take strawberries out of refrigerator
3) double check the temperature of your bowl of chocolate to make sure it is still tempered
4) If chocolate has cooled off too much, bring back up to the last temperature indicated for tempering (as stated above). Once at that temperature, you are ready to redip your strawberries.
Double Boiler Method of melting chocolate: This refers to placing your chocolate to be melted into a heatproof bowl that is slightly larger than a small saucepan. Fill the saucepan with about 1 inch of water and set to a medium heat. Place your heatproof bowl on top of your saucepan and let the steam from the saucepan below slowly melt your chocolate in the bowl above. It is imperative that no water gets into the chocolate during this process.
NOTE: If you prefer to use a milk chocolate, instead of one of the chocolates stated above, follow the tempering directions for white chocolate. Both milk and white chocolate temper at the same temperatures.
Make sure that your fresh strawberries are nice and big in size, as well as blemish-free.
I also like to temper my chocolate when doing this recipe. You don't have to temper it, but tempering your chocolate will give the berries a firmer and glossier exterior, so that it almost pops in your mouth as you bite into it. This is the method performed at professional bakeries. It takes a little time to perfect, but once you get the hang of it, it is a lot of fun to play around with the designs of all your strawberries.
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|Serving Size: 1 Strawberrie (38g)
|Recipe Makes: 24 Strawberr
|Calories from Fat: 0 (NaN%)
|Amt Per Serving
|Total Fat 0g
|Saturated Fat 0g
|Monounsaturated Fat 0g
|Polyunsanturated Fat 0g
|Total Carbohydrate 0g
|Dietary Fiber 0g
|Sugars, other 0g
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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