FileChocolate covered strawberries.jpg Wikimedia Commons
Preparation. Step 1. Prepare the strawberries: Rinse and drain the berries well, then dry them off with paper towels. (If you have time, let them further air-dry in the refrigerator, about 1 hour.) Step 2. Melt the chocolate: Fill a small pot with ½ inch of water, bring it to a simmer, then turn off the heat.
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2. Line a baking sheet with parchment or waxed paper. Use a large enough pan to allow an inch or two of space between the strawberries. If you plan on coating dipped strawberries with finely chopped nuts, sprinkles, coconut flakes, crushed candy, etc., prep those ingredients now and put them in bowls. 3.
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Ensure your strawberries are completely dry. Combine the chocolate chips and coconut oil in a microwave safe dish (I use a glass measuring cup). Microwave on 50% power for one minute. The 50% power is important - you want to heat the chocolate gently. Low and slow.
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Microwave on high in 30 second bursts, stirring in between, until smooth (see video). Pick up a strawberry by its stem, or gather up the leaves around the stem to get a grip hold on the strawberry. Dip into the chocolate, rolling to coat most of it (see video), the place onto the tray. Repeat with remaining strawberries.
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Chop up the chocolate into little pieces and add it to a microwave safe bowl. Add the vegetable oil to the bowl, if using. Use a total of 8 ounces per chocolate per 1 pound of strawberries. Microwave it for 20 seconds at a time, stirring after each time. Stop when the chocolate is runny and smooth.
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1. Wash the strawberries in cold water, then carefully pat them dry with a paper towel or dish cloth. If using bars of chocolate, use a knife to chop the chocolate into chunks, keeping the dark chocolate and white chocolate separate. 2. Melt the chocolate in a double boiler on the stovetop over low heat.
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Place the chocolate into a heat proof medium sized bowl and set aside. Fill a medium saucepan with 2 to 3 inches of water, making sure the water does not touch to bowl when set on top. Bring the water to a boil. Turn off the stove and remove it from the heat. Place the bowl of chocolate on top of the heated water.
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Instructions. Wash and rinse the strawberries, then dry them individually with a paper towel. Dry them very well, then let them air dry for 30-60 minutes at room temperature. Place the chocolate in a microwave-safe bowl, and microwave in 20 second intervals, stirring after each time, until melted.
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Bring saucepan with 2 inches of water to a simmer. Place a metal bowl containing 2/3 of chocolate over the water in the saucepan; stir until chocolate melts. Immediately remove the bowl from the saucepan, add remaining chocolate, and stir vigorously. Reheat chocolate briefly by placing bowl back over saucepan (ideal temperature is 89 degrees.
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Fill a saucepan with 2" of water and bring it to a boil. Reduce the heat to a low simmer. Place a heatproof bowl on top of the simmering water. The water should not be touching the bowl. Add the chocolate you want to melt to the bowl. This is called a double boiler, water bath, or a bain-marie.
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Hold by stem and dip. Lift, twist and let excess drip back into bowl. 7. Set chocolate-dipped strawberries in a single layer on the parchment paper. Easy and impressive. 8. Repeat with the rest of the strawberries. 9. Dip a fork in the white chocolate and drizzle the white chocolate over the dipped strawberries.
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Dip strawberries: pull back the leaves to use as a handle. Dip and roll strawberries in the chocolate until fully coated, lightly scraping one side against the bowl for excess to drip back into the bowl. Place on parchment paper to set. Decorate strawberries using white chocolate, crushed nuts, and sprinkles.
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After all of the strawberries are dipped, place into the refrigerator to chill and harden for 10 minutes. Once the chocolate has set, melt the white chocolate the same way you melted the milk chocolate chips. Pour the melted white chocolate into a small resealable plastic bag. Cut a tiny hole in one corner of the bag.
FileStrawberry Ice Cream with Strawberries 01.jpg Wikimedia Commons
Temper the chocolate and dip the strawberries. Divide the chocolate. Set aside 1/3 of the chopped chocolate (about 4 ounces) and place the remaining 2/3 chopped chocolate into a glass or metal mixing bowl. Melt chocolate over a double boiler. Fill a saucepan about ⅓-½ full of water.
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Break the semi-sweet chocolate into pieces and place it in a microwave-safe bowl. Microwave it at 50% power for 30 seconds. Stir and repeat this process until the chocolate is melted and smooth. Hold a strawberry by the stem and dip it in the melted chocolate, turning to coat all sides.