How Long Do You Let Chocolate Covered Strawberries Sit

How long should you wait to eat chocolate covered strawberries?

How to Freeze Chocolate Covered Strawberries – Many people are surprised to find out that you can actually freeze chocolate covered strawberries. If you know you aren’t going to finish the berries within the next 24 or 48 hours, your best bet is to freeze them. Chocolate covered strawberries can last up to three months in the freezer.

• However, you must freeze — and defrost — them correctly for the best results.
• Before piling them into the freezer, it’s best to “flash freeze” your berries to prevent them from sticking together in a giant clump when frozen.
• To do this, place the chocolate covered strawberries on a parchment-lined cookie sheet in a single layer, leaving plenty of space between the strawberries.

Freeze for about three hours or until they are solid. Once they’re sufficiently frozen, you can place them in a freezer container or bag. Frozen berries are the one instance you want to ensure an airtight seal to prevent freezer burn, so be sure to use a bag or container that has been designed for freezer use.

When you’re ready to enjoy the chocolate covered strawberries, you can defrost them in the fridge for an hour. You don’t want to defrost the strawberries completely or they can become mushy and watery. Instead, let them partially defrost in the refrigerator. Then enjoy them while they’re still a little cold.

They’ll retain their crunch, while still providing you with plenty of juicy flavor. Understanding how long chocolate covered strawberries last and how to best store them can help you plan ahead with your chocolate covered strawberry treats. Maybe you’ve just received a delicious arrangement like our A Berry Sweet Bundle or our Chocolate Dipped Indulgence Platter,

How long do chocolate covered strawberries need to chill in fridge?

Candy Melts – Another important thing you should know is that candy melts don’t have to be tempered since they are made mostly of hydrogenated fat, and therefore act differently than “real chocolate”. If you choose to use candy melts, you can leave the dipped strawberries at room temperature.

• 15 medium size strawberries
• 100 g (3.5 oz.) chopped dark, milk, or white chocolate

1. Line a baking sheet with parchment paper or silicone baking mat.
2. Gently melt chocolate in a small bowl in the microwave (or over a double boiler). Microwave for 20 seconds, take out ant stir. Repeat until melted. You can pour the chocolate into a short glass for easy dipping. Dip strawberries (you can insert a skewer into the stem and then dip) in chocolate and then tap gently to remove any excess. Transfer to the parchment paper.
3. Sprinkle strawberries with sprinkles, nuts, coconut flakes or leave plain.
4. Refrigerate chocolate covered strawberries for 10 minutes until chocolate hardens.
5. Store chocolate covered strawberries covered in the fridge. Best when served the same day they’re made.

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Why are my chocolate covered strawberries not hardening?

“Why Does the Chocolate Fall Off My Strawberries After It Cools?” – This is the number one problem people have, A huge mistake people make is washing their berries right before dipping them in chocolate. The chocolate then can’t adhere to the skin of the strawberries because there is still moisture on them from the water! Your berries need to be dry when you dip them.

How far in advance can you make chocolate covered pretzels?

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Prepare two large baking sheets lined with parchment paper, Prepare homemade caramel (or melt store-bought caramels). Remove from heat. Stir in vanilla. Allow homemade caramel to cool for about 15 minutes before dipping. Dip Pretzel Rods in caramel. I use a spoon to scoop the sauce onto the pretzels and turn them as I go. Allow excess sauce to drip off and place the dipped pretzels on a parchment lined baking sheet. After the caramel sets and cools some of it may pool at the base of the pretzel, causing the bottom to be flat. Use your hands to mold the caramel back around the rod (or just roll the rod gently on the parchment paper to smooth it around). Melt chocolate in a microwave-safe bowl, on half power, stirring every 30 seconds, until smooth. Pour the chocolate into a tall glass. Dip the caramel-coated pretzels in melted chocolate. You can use a spoon or spatula to help smooth the chocolate up and around if you need to. Lay the dipped pretzels on a parchment lined sheet. While the chocolate is warm, you can sprinkle on a few light weight toppings or sprinkles, if desired. Allow the chocolate to set up before eating or removing from parchment.

Pretzel Rods. Choose good, sturdy pretzel rods, like Snyder’s brand, or Clancy’s from Aldi. Avoid Walmart and Rold Gold; they break too easily. Chocolate: If you’re making just one batch, use high quality chocolate, as not all chocolate melts well. I prefer Ghirardelli baking chocolate bars from the baking aisle.

• Don’t use chocolate chips, as they don’t melt well.
• For white chocolate, use Ghirardelli melting wafers,
• If you’re making multiple batches of pretzel rods you can use chocolate melting wafers or melting wafers, which are both inexpensive and melt really well (the taste is fine, but not as good as pure chocolate).

Caramel: From scratch, homemade caramel will taste amazing; it’s easy to make but it does take about an hour. Melted Kraft caramel bits or wrapped caramel candy squares work well too. Follow the melting instructions on the package. Gifting: Chocolate covered pretzel rods look beautiful displayed in cellophane bags, a few in each, tied with a fun ribbon.

You could also place them in decorative Christmas tin. Walmart carries them, among others. Make Ahead And Storage Instructions: You can make these up to one week ahead of being gifted or consumed. After that they tend to lose their freshness. Store in an air-tight container in a cool, dry area. I store mine in the fridge.

Allow the pretzels to come to room temperature before eating. Calories: 155 kcal Carbohydrates: 21 g Protein: 2 g Fat: 8 g Saturated Fat: 5 g Cholesterol: 8 mg Sodium: 50 mg Potassium: 121 mg Fiber: 1 g Sugar: 17 g Vitamin A: 90 IU Vitamin C: 0.2 mg Calcium: 35 mg Iron: 2.1 mg Did You Make This Recipe? Tag @TastesBetterFromScratch on Instagram with #TastesBetterFromScratch!