Chocolate Coated Strawberries
What could be more tempting than chocolate-covered strawberries? They look beautiful and taste wonderful. Its strawberry season and there is no such thing as too many strawberries or too much chocolate. Put these 2 delectable ingredients together and you have heaven on your plate.
Chocolate covered strawberries can be served as a finale to a delicious dinner and can be used to decorate cakes too. You can also serve them with champagne or even a favourite red wine or reach for these goodies any time you have a sweet craving. Chocolate covered strawberries need not be just strawberries coated with chocolate, you will be surprised at the variants that are available.
The many variations to the Chocolate Covered Strawberry
They could be dipped in dark, milk or white chocolate and decorated with caramel, coarse coloured sugar, mini chocolate chips, sugar sprinkles, pink-coloured melted chocolate, chopped toasted almonds, red nonpareils sprinkles, crushed Oreos, toasted chopped pecans, crushed candy canes… the list can be as endless as your imagination.
Regardless of what the final topping is, here is a basic chocolate-coated strawberry recipe you can follow:
Chocolate Coated Strawberry Recipe
- 1 pin-basket (1 pound) of fresh strawberries
- 2 cups (or 12 ounces) dark chocolate chips/chopped chocolate
- 1/2 cup (3 ounces) white chocolate – which is optional for drizzling
- Double-boiler/a heatproof bowl & saucepan
- A heatproof spatula
- Parchment/wax paper/Silpat
- Small plastic bag
- Baking sheet
Step One, Wash & dry the strawberries:
Rinse all the strawberries off under very cool running water & gently pat dry. Note that the strawberries have to be completely dry before the dipping process. So spread them out & let them air-dry if required.
Step Two, Melt dark chocolate:
Fill in the bottom of the double-boiler/saucepan with 1-2 inches of water & bring it to a simmer on medium-high heat. Transfer all of the chocolate into the upper level of the double-boiler/heatproof bowl & set it over this simmering water. Let your chocolate melt stirring it occasionally making sure that there are no lumps. When the chocolate has completely melted, remove this bowl with the chocolate from the heat.
Step Three, Prepare the workspace:
Set down the bowl with the melted chocolate on a towel ready for the dipping. Place all the dried strawberries to the left. Line the baking sheet with some parchment & place it on your right. (The reverse in case you are left-handed)
Step Four, Dipping the strawberries:
Work with one strawberry and grasp it by its top leaves & dip it into the bowl of chocolate. Swirl and turn the strawberry as required and coat it completely in chocolate. Lift-up the strawberry, shake gently and remove all the excess chocolate. Lay all dipped strawberries on a baking sheet. Repeat this with process with all of the remaining strawberries.
Step Five, Setting the chocolate:
Let all the chocolate set and allow the strawberries to sit till the coating is dry to the touch. You can also put the baking-sheet in the refrigerator if you want to speed up the process.
Step Six, Prepare white chocolate drizzle
Once the strawberries are all ready; melt the required white chocolate in the same manner that the dark chocolate was melted. (You can also melt the white chocolate in 15-second bursts in the microwave, stir between each burst). Now, transfer all the melted white chocolate into a very small Zip-lock bag.
Step Seven, Decorating your Chocolate Coated Strawberries:
Drizzle all of the coated strawberries with this white chocolate. Push melted white chocolate to 1 corner of the bag, snip a very small corner off this bag. Squeeze the bag gently & quickly drizzle white chocolate over all the strawberries. Use wide sweeps, moving back & forth over the entire baking sheet.
Step Eight, Let all the white-chocolate set:
You can place it in the fridge for just a few minutes and serve.
Top it the Way You Like
It’s very important that the strawberries be completely dry or else all your efforts will be in vain. Use the best chocolate and the freshest strawberries that you can get for best affect. For variation, you can use any of the toppings mentioned above. These toppings can be sprinkled on the coated strawberries while the chocolate is still a little soft, so that the toppings will adhere to the chocolate.
You can keep these dipped strawberries for a few hours at a room temperature. But they can also be stored in the refrigerator for a few days, though they will not look so pretty. Anyway that you look at it… Strawberries and chocolate are a match made in heaven!
At Ganache Patisserie you will find fantastic breads and delicious croissants, french cakes, pastries and savoury treats for everyday consumption as well as for special occasions. Come; explore our scrumptious world of goodies.
Thanks for reading,
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