How To Make Letter Boxes For Strawberries

How do you stick letters to strawberries?

Description – Easy homemade chocolate strawberries with fun lettering perfect for Valentine’s Day (or any day!)

• 1 pound fresh strawberries (about 12 large strawberries), washed and dried
• 2 cups semi-sweet chocolate chips
• 2 teaspoons coconut oil
• ½ cup milk chocolate chips

Cook Mode Prevent your screen from going dark DIP THE STRAWBERRIES:

1. Line a large baking sheet with a silicone baking mat or a sheet of wax paper and set aside.
2. Melt semi-sweet chocolate chips and coconut oil together over a double boiler. Stir frequently until chocolate is smooth and all chips have melted, about 10 minutes. Be careful not to burn the chocolate – melt it slowly and stir gently for best results.
3. When chocolate has melted, remove it from the heat and start dipping your strawberries! Hold each strawberry by its stem and dip it into the chocolate at a slight angle, then twist it in a circle until coated. Lift the berry out of the bowl and let any excess chocolate drip off, then place chocolate covered strawberries on your lined baking sheet to set. Repeat until all strawberries have been dipped in chocolate.
4. Let chocolate strawberries set on the counter while you make the chocolate letters.

MAKE THE CHOCOLATE LETTERS:

1. Cover your “LOVE” printout (or print your own text!) with a piece of wax paper or slide it into a Silicone Stasher Bag, Make sure you can see the printout through your nonstick surface for easy tracing!
2. Transfer the rest of your melted semi-sweet chocolate to a piping bag fitted with a small circular tip (you can use a plastic bag with a corner snipped off if you prefer).
3. Use the piping bag to trace the letters on your printout with the chocolate. Don’t worry if you mess up a letter or two – just move the printout around so that the printed letters are under a fresh, chocolate-free area of the nonstick surface and try it again!
4. Set the piped chocolate letters aside to set on the counter. Let letters and strawberries set for about an hour, until chocolate is completely cooled. If you need to speed the cooling process, pop berries and chocolate letters in the fridge for 15-30 minutes until set.

ADD CHOCOLATE DRIZZLE:

1. When chocolate strawberries and letters have cooled, it’s time to assemble!
2. Melt milk chocolate chips in a double boiler, stirring frequently, until smooth.
3. When chocolate is melted, remove from heat and let cool 3-5 minutes or until it’s cool enough to handle through a piping bag.
4. Transfer melted chocolate to a piping bag fitted with a small circular tip (use a plastic bag with a corner snipped off if you prefer, or skip the piping bag and use a regular spoon to do the drizzle).
5. Use piping bag to drizzle chocolate back and forth in smooth, horizontal strokes across each chocolate-covered strawberry. Repeat until all berries have drizzle, then begin attaching the letters (no need to let the drizzle cool first!)

ATTACH CHOCOLATE LETTERS:

1. Use a butter knife to gently peel a chocolate letter off of its nonstick surface. Tip: If the letters are still too soft to pick up, pop them in the fridge or freezer for a few minutes to harden.
2. Gently lay each chocolate letter in the center of a strawberry. The chocolate drizzle will act like glue, keeping the chocolate letter attached to the strawberry. Tip: If the chocolate drizzle has hardened too quickly and the letter won’t stick, add a dot of melted chocolate to the back of your letter and place on the berry.
3. Once you’ve adhered all the letters to strawberries, let berries set on the counter until chocolate has cooled. To speed cooling, transfer berries to the fridge for 15-30 minutes until chocolate is set. Serve immediately (recommended) or store in the fridge for 2-3 days.

What to use instead of wax paper for chocolate covered strawberries?

By Caitlin Klein in Food on May 9, 2012 7:00PM – Your mom called. She’s sick of your “hug coupons” and hastily purchased carnations. She wants you to show that you really care this Mother’s Day, so give the poor woman a break and give her the gift of chocolate.

And strawberries. They are very easy to make, and we’ll show you how. Chicagoist’s Simple Chocolate Covered Strawberries You’ll need: 1 container strawberries 12 oz. chocolate chips (semi-sweet, dark, or milk, you know your mama best) Paper towels Wax paper, parchment paper, or aluminum foil Microwave-safe bowl Spatula Directions: 1.

Rinse the strawberries. Lay out the paper towels in a double layer and line the strawberries to dry. It’s very important to have dry berries, or the chocolate won’t stick right. Let the berries dry for 30 minutes or more. They need to be DRY. While they’re drying, grasp the leaves at the top of the strawberry and pull them up – you need a handle to hold while you are dipping.2.

There are lots of tips out there for melting chocolate in a double boiler, but let’s do it in the microwave because it’s easier. Better living through technology or whatever. Place the chocolate chips in the microwave safe bowl (like a large Pyrex bowl) and put in the microwave for 90 seconds on half power.

Remove and stir with the spatula. Return to the microwave and heat again for 30 seconds at a time, stopping to stir after every 30 seconds. Be careful not to scorch the chocolate with too much heating. Stop when the chocolate is smooth and glossy and no lumps remain.

It is berry important during this stage to make sure that no water comes into contact with the chocolate. It will seize up and become a thick, sticky texture.3. Line baking sheets with the wax paper, parchment paper, or aluminum foil. We tried all three of these, and they all work fine. One at a time, grasp each dry strawberry by the leaves and dip it into the chocolate.

Use your fingers or the spatula to remove excess, so you have a thin layer coating each berry. Lay it on the paper to set.4. When you’ve covered all the strawberries, set the baking sheets in the refrigerator. Allow the chocolate to set for at least an hour, but preferably up to 4 hours.

Why won’t the chocolate stick to strawberries?

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.

Do chocolate covered strawberries stick to aluminum foil?

Download Article Download Article These delicious, attractive treats combine the best of fresh fruit and rich chocolate. The process is easy as long as you are cautious and patient. Melting chocolate can be finicky, but keep to low heat and all will be well.

• About 45 fresh strawberries
• 8 oz (225 grams) chocolate

Optional:

• 2 tsp (10 mL) unsalted butter
• Chopped nuts or sprinkles
• White chocolate

1. 1 Throw away damaged strawberries. Discard any strawberries that show signs of damage:
   • Mushy or leaking juice
   • Large white or green areas
   • Dry, brown caps instead of green
   • You can use strawberries with missing caps and stems, but they won’t last as long.
2. 2 Wash the strawberries. Fill a colander with the strawberries. Rinse under cool, running water. Gently shake the colander to clean all sides of the strawberries.
   • Don’t wash the strawberries more than an hour in advance. They spoil quickly once washed.

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3. 3 Pat dry with paper towels. Even a drop of water can make the chocolate grainy and unpleasant. Pat dry, then space the strawberries out on dry paper towels to finish air drying. Leave them at room temperature to avoid condensation from the fridge.
4. 4 Skewer the strawberries (optional). Push a toothpick into each strawberry cap. You can skip this if the stems are still attached.
5. 5 Cover a baking sheet with wax paper. Parchment paper will work as well. Aluminum foil will prevent sticking just as well, but may leave a pattern on the chocolate strawberries.

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1. 1 Choose high-quality chocolate. Besides the taste, cheap chocolate may not melt and harden evenly. Semisweet, bittersweet, or dark chocolate is easier to melt than milk and white chocolate.
   • Use chocolate chips, or chop bars into even, ¼ inch (6 mm) pieces.
   • “Candy melts” are extra-easy to use, but usually don’t taste as good as real chocolate. If using a candy melt, follow the instructions on the label.
2. 2 Add butter (optional). This makes the chocolate smoother and easier to use as a dip. Mix in 2 teaspoons (10 milliliters) unsalted butter for every 8 ounces (225 grams) chocolate. Never use more than this, or the water in the butter could ruin the chocolate’s texture.
   • Shortening has no liquid, so it will never ruin the chocolate. However, it should only be added after the chocolate has melted.
3. 3 Melt in a double boiler. You can make one of these at home by placing a stainless steel or heat-safe glass bowl over an ordinary pan. Fill the pan with an inch or two (2.5–5 cm) of water, but make sure it doesn’t touch the bottom of the bowl. Bring the water to a simmer, then add chocolate to the bowl and stir until melted.
   • Use the lowest heat setting possible to keep the water simmering. Chocolate melts at low temperatures, and can separate if heated too high.
4. 4 Use a microwave instead. Be aware that this method comes with a high risk of damaged chocolate. It should only be used for small amounts of dark or bittersweet chocolate. Set the microwave to defrost or the lowest power setting. Microwave the bowl of chocolate for 30 seconds, then take out and stir.
   • Melted chocolate may still look shiny and hard, and will not feel hot. You’ll have to give it a stir to test for melting.
5. 5 Let the chocolate cool slightly. Leave the chocolate at room temperature for a couple minutes. It’s easiest to dip strawberries in chocolate that’s at around 100ºF (38ºC). This is roughly human body temperature, so it will feel tepid.

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1. 1 Dip the strawberries. Hold each strawberry by the stem or using a toothpick. Dip it into the melted chocolate, nearly up to the green cap. As you pull it out, give it a small shake. This fills in gaps in the chocolate and leaves a smooth line. Finish by rotating the strawberry to let excess chocolate drip off.
2. 2 Lay on the prepared sheet. Place the dipped strawberries upside-down on the baking sheet covered in wax paper. Space them so they don’t touch, or they’ll stick together.
3. 3 Decorate the strawberries (optional). Sprinkle chopped nuts or sprinkles over the chocolate while it is still soft. Or, if you’d like to add a classic white chocolate drizzle, refrigerate the strawberries first. Melt the white chocolate the same way as before, then drizzle it over the hardened chocolate using a fork.
4. 4 Refrigerate for 15–30 minutes. Leave them in the refrigerator until the chocolate hardens completely. This should minimize the chance of white fat “blooming” to the surface.
   • The chocolate is still safe to eat if it does bloom. You may wish to decorate it as described above, in order to hide the white surface.
5. 5 Store or serve immediately. These are best served the same day they are made. If storing them longer term, you have a few options:
   • Room temperature: Hold flavor best, but only lasts 2–3 days. Keep covered but not in airtight container. May become limp. Hot temperatures will cause white fat blooms.
   • Refrigerator: Keeps for 5–7 days. Lay a paper towel at the base of a container and sprinkle with baking soda, then add berries and cover. This absorbs moisture, preventing sugar in the chocolate from forming white crystals.
   • Freezer: Best within 3 months, but keeps indefinitely. Chocolate must cover 100% of the strawberry to lock in juices. Freeze separated on a flat sheet first, to prevent sticking together.

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Add New Question

• Question How long should I put the chocolate in the microwave? Microwave the chocolate for 30 seconds at a time, stirring after each increment, until fully melted.
• Question What can I use if I don’t have wax or parchment paper? You can try cling film or tin foil. It doesn’t work as well as wax/parchment paper though.
• Question I received 48 chocolate dipped strawberries for my birthday on Friday. Can I freeze them? Yes, but you’ll want to eat them frozen. If you thaw them, the strawberries will become mushy and the chocolate gets goopy.

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• These taste best if eaten within 24 hours. See the instructions above for storage advice if keeping them longer.
• If you are making a large amount of chocolate strawberries, it may be worth your time to temper the chocolate between melting and dipping. This eliminates the chance of white “bloom,” but can be tedious and difficult.

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Warn children about skewers.

Advertisement Article Summary X To make chocolate strawberries, wash the strawberries and skewer them with toothpicks so they’re easier to handle. Then, melt 8 ounces of your choice of chocolate in a double boiler. If you don’t own a double boiler, you can either make one by placing a heat-safe bowl over a pot or you can microwave the chocolate in 30-second intervals until it’s melted.

How do you pack fruit in a box?

You can wrap whole fruits, like bananas and peaches, in cloth napkins first to cushion and protect them. It’s best to put grapes and berries in small, plastic containers since they’re fragile and juicy. You can also cut fruit into bite-sized pieces or mash it into a puree to make it easier to transport.

Do chocolate strawberries stick to parchment paper?

How To Make Chocolate Dipped Strawberries –

The very first thing you need always do is wash your berries. It helps get rid of any dirty or grittiness that might be clinging to the strawberries.The second most important thing is drying off the strawberries. If you have any water left on the skin, the chocolate will just slide off and not coat the berry. You can either set them out on a paper towel to dry, or gently rub them individually with a paper towel.Make sure your strawberries are fully ready before you even start to melt your chocolate. You are also going to want to make sure you have a standard cookie sheet that’s lined with parchment paper or wax paper. This helps when you lay your strawberries on the tray and it doesn’t get stuck to it.

Melt your chocolate in a double boiler or in the microwave. Below I have some of the chocolates that I like to use. You want the melted chocolate to be in a deep enough bowl or cup so when you dip the strawberry in it, it will be coated up to the top.Hold the strawberry by the stem and dip into the melted chocolate. You may need to swirl it around on all of it’s side to get it coated up near the stem. Take the strawberry out and gently shake over the melted chocolate to let the excess drip off. Scrap one side of the chocolate off on the side of the bowl and place that side down onto the parchment paper. This will help prevent whats called a “foot” on your strawberry. Where the chocolate puddles around the bottom of the strawberry. Repeat with remaining strawberries.

If you want to add any sprinkles you will need to add them right after you dip the strawberry in the chocolate. Chocolate can set up really quickly and sprinkles won’t stick to dried chocolate. Let the chocolate set up at room temperature for about 2 hours before serving or storing.

Will chocolate peel off parchment paper?

How to Make Chocolate Decorations On Parchment Paper Making chocolate decorations on adds a whole new element of uniqueness to your cake, muffin, cookie, or cupcake. The parchment paper decor look is a combination of chic meets individualistic. Each design will come out a little different, which adds that charming rare quality to your edible decor.

1. The thin designs really add a chic 3-D addition to your sweet treats as well.
2. All you’ll need is a sheet of and some chocolate,
3. The Candy Writers come in almost any color and are in an easy-to-squeeze tube with a fine point that controls the amount of chocolate that comes out.
4. Gently squeeze the tube and create the design you desire.

We chose to create a spiderweb to top our cupcakes with for our Halloween party. The best part about free-handing the spiderwebs was that each mistake we made only made the spiderwebs look even creepier and better! For our witch’s feet we sketched out our design on the parchment paper before adding the chocolate coloring.

What if i don t have parchment paper for chocolate covered strawberries?

What can I use to set the strawberries on to cool if I don’t have parchment paper or a cooling rack? Cling film/saran wrap, tinfoil/aluminum foil any sort of layer will work.

Can I use normal chocolate for molds?

Do you need special chocolate for molds? – You’ll love knowing that you can really use any kind of chocolate for molds. This means that chocolate chips, dark chocolate, chocolate melts, and even melting wafers will work out just fine. If your focus is on making a candy, you may prefer using real chocolate because of the full flavor.

How do you make chocolate letters without mold?

Homemade chocolate letters add a special touch to birthday cakes and any celebratory dessert–and they’re easy to make! – My dear friend and incredible baker, Lisa, gave me this idea recently and I thought it was so very clever! When I served this cake, smiles were on every face and all the kids proclaimed that they wanted their name in chocolate on their next birthday cake. We think this is the perfect chocolate cake and the letters looks great on top. The recipe for Hershey’s Cocoa Cake with Homemade Caramel Frosting has been a longtime family favorite. And to all the peanut butter fans, I highly recommend pairing the chocolate cake with Foolproof Peanut Butter Frosting,

1. It’s an easy crowdpleaser–especially when topped with chocolate letters! A word on the chocolate : There are so many kinds of chocolate these days, some with additives, some not, some tempered, some not, and with many different percentages of milk.
2. Tempering is necessary to produce chocolate that sets at room temperature and isn’t streaky.

What is tempering? Tempering is the process of heating and cooling chocolate in order to stabilize it. When chocolate is melted, its molecules separate. Tempering bonds those molecules back together so the chocolate will harden to a glossy, crisp finish.

1. Tempering basically brings the temperature of the melted chocolate back down.
2. There’s science to tempering that varies based on levels of milk fat, for example, but I’ve included a simple process in the recipe notes that can be used with untempered chocolate.
3. Note that melting discs are typically tempered.

How do you know if chocolate is tempered? A quick test will tell you: Dip a spoon in some melted chocolate and set it down at cool room temperature (65°F to 70°F). If the chocolate is tempered, it will harden within five minutes, becoming glossy and firm, and the chocolate should not rub off on your fingers when touched. Chocolate Letters

Good melting chocolate (dark, milk, or white), about ¼ pound – more or less depending on how many letters you’d like to make

1. Lay a piece of wax or parchment paper on a large cutting board or counter. Heat chocolate in the microwave in 30-second increments until completely melted. Pour into a zip-top bag. Let the chocolate sit for a few minutes to thicken or place in the refrigerator for a minute. You don’t want it to be too runny.
2. Snip a small piece off one of the bag’s bottom corners. You can always cut the hole bigger, so start small. Pipe chocolate in the shape of any letters or numbers you desire. I re-piped over the letters a couple of times to make them thick enough that they wouldn’t break too easily. Let harden on the counter or in the refrigerator.

If using untempered chocolate, it will need to be tempered to ensure it sets at room temperature. Here is a quick how-to for stovetop and microwave: Stovetop tempering : Melt 6 to 8 ounces of chocolate over low heat in a double boiler. (You can adjust down as needed or to test.) Then turn the heat off and add about a quarter cup (no need to measure, just a small handful) of chopped chocolate and stir it in.

• This brings the temperature back down which is how it tempers.
• I turn the heat back on if I need to add more chocolate (like when I’m making my chocolate peanut butter eggs ) or if the chocolate cools too much and starts to thicken.
• Repeat the process as needed.
• When melting chocolate in the microwave (which I often do when making Oreo bark or salted almond bark, for example), you can use a similar process.

Just heat in 20- to 30-second intervals, stirring as you go. When all chocolate is just barely melted, stir in some chopped chocolate and let it melt in the heat of the already warm chocolate, stirring to incorporate. The chocolate should then be put in a cool place to set up properly.

I put the baking sheet in the refrigerator or near a cool window (time of year allowing) to set and fully cool. At this point, the chocolate should be shiny and set at room temperature. Helpful hint : I do put the letters in the fridge for a few minutes before placing on the cake so the chocolate is firmer yet.

They are easier to stick in the cake this way. Keep in mind that the chocolate letters are still delicate and that candles burning too near the letters will cause them to melt. Just keep a little distance and you should be fine! More On YouTube More on Instagram The Fountain Avenue Kitchen https://fountainavenuekitchen.com/

How do you preserve strawberries for decorations?

How to Store Strawberries – When stored properly in the refrigerator using one of the below methods, strawberries should stay fresh for up to one week. Always examine your berries for mold and other signs of spoilage before eating them.

Place in air-tight glassware: Transfer unwashed strawberries into a glass food storage container or mason jar and make sure it’s sealed tight. Paper towel method: Place a clean, dry paper towel in a container and put unwashed strawberries on top. Close the lid and place the container in the refrigerator. Rinse with vinegar solution: Soak strawberries in a vinegar solution (one-part white vinegar and three parts water) for a few minutes. Then drain them, pat them dry, and place them on a clean paper towel in a glass container. Loosely place the lid on and store in the refrigerator.

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