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How do you make chocolate covered strawberries smooth?
Minimize Mess and Clean Up – You need, If you don’t have a roll of parchment paper in your kitchen, get some! I bake all my cookies on it with my cookie sheets. It means smooth bottoms to my cookies and NO washing my pans after! I also reuse my pieces of parchment 5-8 times before tossing them! After you dip your chocolate covered strawberries, let them drizzle off the excess chocolate for a moment, then place them on parchment paper! The chocolate will harden and then you can pick them up right off the parchment and they’ll have perfectly smooth bottoms!
are one of my FAVORITE types!
Do you let chocolate covered strawberries sit out?
How to Store Chocolate Covered Strawberries at Room Temperature – 
Chocolate covered strawberries do not have to go into the refrigerator the moment you’ve had enough. In fact, the best way to store chocolate covered strawberries is by keeping them at room temperature, as they retain the most flavor at room temperature.
Plus, keeping them loosely covered on your countertop prevents condensation from building up. Condensation gives your strawberries the appearance of “sweating,” which doesn’t look or taste that great. It also speeds up the rate at which your fruit spoils. Instead, keep chocolate covered strawberries loosely covered on your countertop.
Chocolate covered strawberries can last up to 24 hours at room temperature. Simply cover the berries loosely with foil to ensure they stay the freshest. You never want to use an airtight container. Chocolate covered strawberries release carbon dioxide, which will get trapped in a tightly-covered container and cause condensation and sweating.
How to temper chocolate for dipped strawberries?
Chocolate-Dipped Strawberries
To make tempered chocolate, chop the chocolate into pieces and place 3/4 of it in a small glass bowl in a microwave for 20 seconds exactly. Stir the chocolate and continue to microwave for 20 seconds at a time, stirring in between, until the chocolate is smooth and shiny. Add the remaining 1/4 of the chocolate and stir until smooth. The chocolate should register 87 to 89 degrees F on a candy thermometer. Dip each strawberry into the tempered chocolate and place on a sheet pan covered with parchment paper. Refrigerate for 2 minutes to set.
2010, Ina Garten, All Rights Reserved : Chocolate-Dipped Strawberries
What can I add to melting chocolate to make it smooth?
The secret to making your favorite chocolate desserts often depends on one thing: knowing how to melt chocolate. Don’t worry, melting chocolate isn’t rocket science, but there are some easy guidelines you should know. No matter what type of chocolate you love (white, milk, or dark) or how you want to melt it (microwave or double boiler), we’ve got all the tips, tricks, and secrets for velvety smooth chocolate, every time.
Now that you’re probably craving Ree Drummond’s chocolate pie, chocolate mousse, or maybe even a salty-sweet combo like chocolate-covered pretzels, let’s get this chocolate party started! What’s the best chocolate to melt: dark, milk, or white? For starters, they all melt, so don’t worry! However, because it has fewer cocoa solids, white chocolate melts at a lower temperature range than milk chocolate, which melts at a slightly lower temperature than dark chocolate.
No matter which chocolate you want to melt, take your time and melt chocolate slowly for the best results. What’s better for melting: chocolate bars or chocolate chips? High quality chocolate bars are the best for melting. High quality chocolate chips work fine, but they often include ingredients that stabilize their shape when heated, which can get in the way of a super-smooth melt.
How do you melt chocolate quickly? The quickest way to melt chocolate is in the microwave. Simply place your chocolate in a microwave-safe bowl and microwave it in 30-second intervals, stirring between each interval, until the chocolate is smooth and thoroughly melted. For extra insurance, you can microwave the chocolate at 50% power—it will just take the chocolate about twice as long to melt.
What’s the best way to melt chocolate? The best way to melt chocolate is on the stovetop using a double boiler. A double boiler is simply a heat-proof bowl (think glass, ceramic, or metal) placed on top of a saucepan of simmering water. The bottom of the bowl should be slightly larger than the top of the pan so that the bowl sits above the water and does not touch it.
The steam from the saucepan gently heats the bowl, which gently heats the chocolate. It’s a little slower than the microwave, but it’s a great guarantee against seizing and scorching. Why is my melted chocolate grainy? Water and high heat are the arch enemies of melted chocolate. Using a wet spoon or heating the chocolate too quickly can cause the chocolate to seize up.
Your best bet is to start from scratch, heat slowly, and use a dry spoon and bowl. What’s the best trick for silky smooth melted chocolate? If you’re looking for a little extra insurance, add about 1 teaspoon of coconut oil per 1 cup of chocolate before melting.
- The nearly flavorless oil helps the chocolate get extra smooth and gives it a glossy sheen.
- Can you re-melt chocolate after it has cooled? Yes, you can absolutely re-melt chocolate.
- Just remember to be patient—take it low and slow to guarantee lusciously smooth melted chocolate! Simply microwave the chocolate in 30-second intervals at 50% power, stirring in between each interval until melted and smooth.
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How do you make chocolate smooth and shiny?
The Secret to the Shiniest Chocolate Coating? Coconut Oil Chocolate Covered Strawberries Micah A. Leal If there is one thing in this life that we know to be true, it’s that makes everything better. From holidays to heartbreaks, chocolate has always been there for us. It’s one flavor that we adored as children and, over the years, have only grown to love more.
- If we’re short on time but still want to make a special dessert, chocolate is the answer to our prayers.
- No, we’re not talking about a store-bought box of truffles (though we’ll admit, Russell Stover holds a special place in our hearts).
- When it comes to whipping up a quick dessert, we have a fool-proof strategy for you: coat something you already have in your fridge in chocolate.
Everything is better with a chocolate coating. Strawberries? Cover them in chocolate. Marshmallows? Add chocolate. A scoop of ice cream? Sounds like it could use a chocolate shell. You know where this is going Coating fruits,, or other sweets in chocolate is a dessert shortcut that requires no baking at all and results in a supremely special last course.
Whether you’re or, we have a trick to make your chocolate really shine: mix the melted chocolate with coconut oil. Coconut oil is the secret to achieving a super-shiny chocolate coating. It brings a little extra luster to melted chocolate, which, on its own, can become matte when dry. Not only does coconut oil make your chocolate coating shine, but it also helps the chocolate harden.
Have you ever noticed that, if the temperature outside is particularly warm, your coconut oil liquifies right in its jar? Then, if it’s cold out, the coconut oil will solidify. That’s because coconut oil is very sensitive to temperature changes. When it comes into contact with something cold, coconut oil drops in temperature and hardens very quickly.
Since coconut oil can solidify so quickly, it’s great to use in a coating that you want to harden, such as when making chocolate-covered strawberries. Coconut oil is also the secret ingredient in Magic Shell, the chocolate coating that firms up as soon as it makes contact with freezing-cold ice cream.
The next time you’re dipping treats in chocolate, add a dollop of coconut oil to the melting chocolate. The more coconut oil you use, the more liquid and smooth the chocolate coating will be. As a baseline, we recommend adding one tablespoon of coconut oil per one cup of chocolate.
What makes chocolate smooth and creamy?
The science that makes chocolate silky, smooth, and crunchy all at the same time! – Cocoa butter is a very special kind of fat that has unique properties. This makes chocolate famously “melt in your mouth but not on your hands,” and it also adds the silky and smooth taste.
Cocoa butter’s melting temperatures are in the range of 81 to 95°F. Many fats have only one solid phase, but cocoa butter has actually six different solid phases, or crystals. Each crystal is formed at different temperatures, from 64 to 97°F. When using chocolate, we’re only interested in the fifth type of crystal, which is produced when the chocolate is kept at 86°F.
The fifth crystal helps obtain the shiny chocolate that snaps when breaking. Tempering the chocolate promotes only the desired crystal to form. To do this, it’s first melted at 115-120°F. A portion of the melted chocolate is cooled down to 82°F on a cold surface, like a marble slab.
- Then both parts of the chocolate (the one cooled down and the one that was not cooled) are mixed again to obtain a final mixture of 86°F.
- By quickly cooling down the chocolate from 115 to 86°F, all the crystals are dissolved, and only the desired one is formed.
- If the chocolate is not tempered, there will be a mix of crystals on the chocolate, the appearance will be opaque and difficult to solidify due to the structure of the other crystals.
So, the next time you’re enjoying chocolate, remember the silky and smooth texture along with the satisfying crunch comes from properties that make chocolate very special. : What makes chocolate silky, smooth, and crunchy all at the same time!
What makes a good dipping chocolate?
Dipping chocolate rule 1: Pick wisely – All chocolate is not created equal. The ideal chocolate for melting and dipping is called “couverture” chocolate. (Find it here and here,) Couverture chocolate has a higher ratio of cocoa butter to cocoa, which helps it melt more smoothly. If you can’t find couverture, use the best quality chocolate that you can find.