More EASY and fancy dessert ideas: –
- Brownie Truffles
- Rocky Road Fudge
- Caramel and Chocolate Dipped Pretzel Rods
- Lemon Cream Mousse
You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes! Recipe Prep 10 minutes Cook 10 minutes Total 20 minutes Save Recipe
- ▢ 10 ounce package Ghirardelli Baking Chips Bittersweet, semi-sweet, or milk chocolate
- ▢ 2 pounds fresh strawberries stems attached
- Start by washing the strawberries and then drying them VERY well. It’s so important to dry the strawberries well because, as you may know, chocolate and water do not work well together! If the strawberries are the least bit wet the chocolate will not stick!
- If desired, add a handful of toppings, like crushed nuts or coconut, onto their own small plates. Line a sheet pan with parchment or waxed paper.
- Use a double boiler (instructions above in post) or microwave the chocolate for 30 second intervals, removing and stirring at each 30 second interval, until the chocolate has melted. Stir often, making sure not to burn the chocolate!
- Holding a strawberry by the stem, dip into melted chocolate, lift and twist slightly, letting the excess chocolate fall back into the bowl. At this point you may dip the strawberry in coconut or nuts (or leave it plain) and then place the strawberry on the parchment paper. Repeat with the rest of the strawberries.
- For a white chocolate drizzled strawberry, dip a fork in the melted white chocolate and drizzle the white chocolate over the dipped strawberries.
- Chill the strawberries until the chocolate sets, about 15 minutes.
*I prefer to use bittersweet or semi-sweet chocolate, but milk chocolate will also work great! Also, feel free to add toppings to your chocolate strawberries, like crushed nuts or coconut flakes. Dip them in the topping immediately after you’ve dipped them in the melted chocolate.
Calories: 40 kcal Carbohydrates: 4 g Fat: 2 g Sodium: 2 mg Potassium: 71 mg Sugar: 2 g Vitamin A: 5 IU Vitamin C: 17.8 mg Calcium: 11 mg Iron: 0.3 mg Did You Make This Recipe? Tag @TastesBetterFromScratch on Instagram with #TastesBetterFromScratch! Have you tried this recipe?! RATE and COMMENT below! I would love to hear your experience.
To make a Chocolate Strawberry Bouquet: Cut several bamboo skewers to different lengths. Stick the bamboo skewers into the leafy end of the strawberry. Place in a vase or mason jar. This post contains affiliate links. I love sharing my favorite products with you! *I originally shared this post May 2013. Updated February 2019.
- 1 Should fruit be cold when dipping in chocolate?
- 2 Why does water ruin melted chocolate?
- 3 Should you spray chocolate molds?
Why isn’t my chocolate sticking to my strawberries?
“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.
Should fruit be cold when dipping in chocolate?
When dipping strawberries and chocolate should they be cold or room temperature? – Strawberries should be room temperature when dipping them in chocolate. In addition, avoid putting them in the refrigerator to set the chocolate; the chocolate should be set at room temperature also.
How do you glue chocolate?
Corn syrup edible glue You can use corn syrup to attach wafer paper or fondant pieces to chocolate or cookies that have a smooth icing surface. Since it’s sweet most people won’t notice any strange flavors when they eat it.
Why does water ruin melted chocolate?
WHAT IS SEIZED CHOCOLATE? – Seizing describes the nearly instantaneous transformation of chocolate from a fluid state to a stiff, grainy one. When chocolate is melted, its ingredients—mainly cocoa powder, sugar, and cocoa butter—disperse evenly, creating a fluid mass.
Does all melted chocolate harden?
Final Notes on Hardening Chocolate and How Long it Takes – Chocolate typically takes about 20-30 minutes to fully harden and set at room temperature. By placing your melted chocolate in the fridge, you can cut these times in half, speeding up the hardening process.
Although using a freezer can harden chocolate more quickly, it may cause blooming, resulting in discoloured chocolate. White chocolate generally solidifies more rapidly than milk or dark chocolate, setting in around 10-20 minutes. On the other hand, milk and dark chocolate usually take 20-30 minutes to harden.
All of these times will vary depending on which type of chocolate you are using, the type of application and how thick it is. So be sure to check the progress of your chocolate hardening to consider these variations. And don’t forget to take a look at this link for the perfect cooking chocolate product.
Can you overheat chocolate?
Overheating Chocolate – Chocolate is very sensitive to high temperatures and different chocolates require different maximum temperatures in order to melt properly. Dark chocolate should never be heated above 120 F, while milk and white chocolates should never be heated to above 110 F.
Should you spray chocolate molds?
Do you spray chocolate molds? – No need to spray or coat chocolate molds with any type of oil. As long as you used the proper molding chocolate and let it completely set in the refrigerator, your chocolate will easily release on its own.
Why does my chocolate not snap?
How to Temper Chocolate Like a Pro – Tammy Spencer Learning to temper chocolate like a pro requires time and patience, but the shiny snap of tempered chocolate is worth the effort. Here’s how to temper chocolate, plus tips and techniques to help you get professional level results! Adapted from King Arthur Baking Prep Time 5 minutes Cook Time 3 minutes Cooling Time 30 minutes Total Time 38 minutes Course Dessert Cuisine General Servings 16 ounces Calories 144 kcal
▢ serrated knife ▢ microwave safe bowl ▢ ▢ ▢ heating pad ▢ ▢
▢ 1 to 2 pounds chocolate, dark, semisweet, milk, or white, see Recipe Notes
▢ Chop the chocolate into small pieces using a serrated knife. Set aside ¼ of the total for seeding the chocolate later. ▢ Melt the remaining chocolate (see the Recipe Notes on methods). Use a digital thermometer or an infrared temperature gun to make sure the melted chocolate doesn’t go over 122 °F for dark and semisweet chocolate or 113 °F for milk and white chocolate. ▢ Once the chocolate is melted, add the reserved chocolate, a bit at a time, and stir until the chocolate cools to 82 °F to 84 °F for dark and semisweet chocolate or 79 °F to 81 °F for milk and white chocolate. When the chocolate reaches the correct temperature, check to see if the chocolate is ready. ▢ To test to see if the chocolate is in temper, place a small amount on a half sheet baking pan lined with a Silpat silicone mat or parchment paper and wait for it to dry, about 3 to 5 minutes. If the chocolate appears shiny, and it snaps when broken in half, it’s in temper and ready for use for dipped your treats. Place your dipped treats on the Silpat or parchment paper to dry and harden. ▢ If the sample appears dull or bends but doesn’t snap, the chocolate isn’t in temper. Unfortunately, you’ll have to start over by melting and seeding again. ▢ Keep the chocolate in the correct holding temperature range: 88 °F to 91 °F for dark and semisweet chocolate or 84 °F to 86 °F for milk and white chocolate. This requires a bit of ingenuity, so see the Recipe Notes for some ideas. Check your temperature occasionally to be sure you’re still within range.
You might be tempted to use chocolate chips instead of chopping a block of chocolate, but try to avoid that impulse. Many types of chocolate chips have ingredients (stabilizers and preservatives) that interfere with tempering. Best to stick with high quality baking chocolate and leave the chips in the pantry this time.
Use a microwave-safe bowl and melt in 20 to 30 second bursts at half powder until the chocolate is almost melted. Remove from the microwave and stir until the chocolate is completely melted. Use a pan set above 1-inch of simmering water, being careful that the bottom isn’t sitting in the water itself and being careful that no water gets in the chocolate. Use a tempering machine set to 120°F. Remove the bowl from the machine once the chocolate is mostly melted and stir until it is completely melted.
To hold your chocolate at the correct temperature, there are numerous ways to go. Whatever method you choose, always check the chocolate’s temperature with a digital thermometer or infrared temperature gun to ensure you don’t go above 91°F. Otherwise, you’re out of temper and have to start again. Here are a few ideas:
Use a double boiler or a short burst at half powder in the microwave (about 15 to 20 seconds) to rewarm the chocolate Place your bowl on a regular heating pad turned to medium heat and covered with a dish towel Use a tempering machine to hold the temperature
To warm just the surface of the chocolate, you can use a hair dryer set to low heat for a few seconds. Serving: 1 oz Calories: 144 kcal Carbohydrates: 17 g Protein: 1 g Fat: 10 g Saturated Fat: 6 g Sodium: 5 mg Potassium: 82 mg Fiber: 2 g Sugar: 15 g Calcium: 7 mg Iron: 1 mg
Why is my chocolate hardening and not melting?
What do we mean by ‘seized chocolate’? – Seized chocolate occurs when the chocolate you’re melting comes into contact with moisture. Chocolate itself doesn’t contain any moisture, so adding a small amount of liquid can disrupt the melting process. Usually while melting chocolate, the ingredients disperse evenly to make the smooth, luxurious liquid chocolate we want.
- But adding even a small bit of moisture into the equation will cause the water and sugar to mix together into a substance that the cacao attaches itself to, and those clumps of cacao create the sludgy consistency you want to avoid.
- The result is a thick and lumpy chocolate mixture that definitely isn’t suitable for dipping or pouring.
We understand how important it is not to waste good chocolate (which is why we’re committed to reducing our food waste ) so the next question: how do you fix it?