Chocolate Covered Strawberries
User Reviews
5
Chocolate Covered Strawberries
Description
The recipe starts by washing and thoroughly drying the strawberries to ensure the chocolate adheres properly. High-quality dark, milk, or white chocolate is chopped and melted using a double boiler to control heat gently. Tempering the chocolate is crucial; it is heated to a specific temperature then cooled with additional chopped chocolate to create a stable, glossy finish that sets well at room temperature.
Once tempered, the strawberries are dipped and coated in the chocolate, which hardens with a smooth, shiny surface that offers a pleasant contrast to the fresh fruit inside. This technique minimizes bloom and keeps the chocolate crisp.
Leftover tempered chocolate can be poured onto parchment paper as a bar for future use, or to coat other treats such as truffles or nuts. Handling temperature carefully during dipping preserves the tempering, and if the chocolate cools too much it can be gently reheated briefly over simmering water.
Ingredients
- 2 pounds strawberries washed and patted dry
- 1 pound dark chocolate high quality, or milk or white chocolate
Instructions
- Line a couple of baking sheets with parchment paper. Gently wash the strawberries and pat them completely dry with paper towels. Fill a medium pot about 1/4 full of water and bring to a low boil, then reduce to a simmer.
- Chop the chocolate with a sharp knife. Place 3/4 of the chocolate into the top of a double boiler or heat-safe glass bowl that is larger than the pot you plan to use. Keep the remaining chocolate in reserve.
- Place the bowl of chocolate over the simmering water. The water shouldn't touch the bottom of the bowl. Gently stir the chocolate with a dry rubber spatula, being careful not to let any water get into the melting chocolate.
- Once the chocolate has melted, use a digital thermometer to check its temperature. Once it reaches 115°F (for dark chocolate) or 110°F (for milk or white chocolate) remove the bowl from over the water.
- Add the reserved chopped chocolate to the melted chocolate. Stir while the chocolate melts and the temperature gently lowers to 90°F (for dark chocolate) or 87°F (for milk or white chocolate).
- Once the chocolate is tempered, dip your strawberries into the tempered chocolate one at a time. Hold them by the leaves or stem at the top of the berry, then dip to evenly cover the majority of the berry, avoiding the leaves. Gently shake the dipped strawberry to get rid of excess chocolate so it won't puddle as the chocolate sets. Transfer the chocolate covered strawberries to the parchment-lined baking sheet and repeat with the remaining strawberries.
- When properly tempered, the chocolate will set within about 20 minutes at room temperature (unless the room is very warm). Store on the counter or in the fridge for up to 12-24 hours. Chocolate covered strawberries are best served at room temperature on the day they are made.
Notes
- Ensure strawberries are completely dry before dipping to help the chocolate adhere properly.
- If chocolate cools below 85°F while dipping, warm it briefly over simmering water and stir to maintain temper.
- Leftover tempered chocolate can be set into bars on parchment paper for reuse with other treats.
- Test temper by spreading chocolate on parchment; it should lose shine to a matte finish within minutes if tempered.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24-30 Strawberries
Amount Per Serving
Calories 82 kcal
% Daily Value*
| Serving | 1strawberry | |
| Calories | 82kcal | 4% |
| Carbohydrates | 12g | 4% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Cholesterol | 5mg | 2% |
| Sodium | 27mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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