Chocolate covered seems to be a running theme in this blog... But if you have to have a theme, I'd say that's a pretty good one to have.
Now, in my last post, I mentioned something about making a fruity, a chocolate and a chocolate fruity... Well here you have it, the chocolate fruity in the form of: chocolate covered strawberries.
Now, there are loads of sources online that teach you how to make these babies, but I think that it's pretty self-explanatory... Plus, working at the bakery, I saw these delicious little treats being made several times a week. Monkey see, monkey do!
The good thing was, we didn't even really need to buy the ingredients for them.
All you really need are:
Strawberries (as many as you want)
Chocolate (we used Baking Chocolate and Hershey Semi-Sweet Chocolate Chips)
White Chocolate (if you are so inclined)
My parents already had the strawberries, and they were gorgeous! I honestly have no idea how many we used, but it isn't necessary to have an exact amount. Strawberries are tasty by themselves if you have them leftover, and you can eat/make bark out of the chocolate you have leftover so it's a win-win situation.
And to prepare the strawberries, they need to be washed and completely dried before you dip them in the chocolate.
The chocolate we used was the Baking Chocolate you can get at Kroger (3 squares) and 3/4 of a bag of the chocolate chips.
We melted the chocolate at 30 second intervals on Power 6 until it was melted. It took about 4 rounds in the microwave with stirs between each round until it reached that perfectly smooth, liquidy consistency.
Next comes the dipping. You want to carefully hold the strawberries by the green and dip them into the chocolate. If you don't have a super-deep bowl, you might just roll it a little in the chocolate. You want to make sure that the chocolate stays pretty warm so that it maintains the glossy texture. If you let the chocolate cool too much, then the texture looks kinda rough... So if you're going for looks, definitely keep your chocolate warm!
Once the strawberry is dipped, place them on a baking sheet lined with parchment paper. Once the chocolate cools, it peels straight off the parchment paper, which is why it's the best liner to use for desserts like this.
We filled 2 pans up with chocolate covered strawberries, but we really didn't make a ridiculous amount. Maybe about 30 or so. When you are placing the strawberries on the pan, you want to make sure that you don't put them too close together. You want the strawberries to have a good distance apart so that they don't stick to each other.
The lucky thing was... The baking chocolate came in packs of 6 squares, but I only needed 5 for the cake, so I melted the last one down and used a fork to drizzle the white chocolate all over the strawberries. Yummy, right?
It's pretty hot here in Tennessee, so we put the pans of strawberries into the refridgerator to chill until ready to serve, then put them on a pretty plate and walked them around like after dinner dessert hors'doeuvres.
So what to do with the leftovers?
Eat them, of course!
Thanks for reading!
Until next time!