I decided this week to make some chocolate cover strawberries. I didn’t want to make them all the same, so I decided to make the little ones shaped as hearts. Here’s how I did it.
Step 1: Get all your ingredients and all the other things you need. (This is strawberry season for Florida, so if you’re from here, make sure you look on the container to see if they’re from Florida.)
Step 2: Remove the stems and place them in a trash bowl (got this idea from Rachael Ray. It’s a lot easier putting your trash in a bowl than going back and forth from the counter to the trash can). Then rinse the small strawberries, place them onto a washcloth and dry them.
Step 3: Cut the white parts off the strawberry(ies) and cut the pit(s) out of the middle. Place the strawberry on it’s side, and cut a small V on the top of both sides making a sort of rough heart shape. To complete the heart shape, cut the edges to smooth it out.
Step 5: Start to warm up some water on the stove. Why would you do that you might be thinking? To make sure you don’t burn the milk chocolate, you’re going to heat up the chocolate by putting the chocolate in a plastic bowl that is melt-resistant and placing that bowl on top of the almost boiling water.
Step 6: While waiting for the water to heat up, place the parchment paper on top of a baking sheet and tape the parchment paper onto the baking sheet (so the sheet of strawberries has little chance of falling off).
Step 7: Once the water has heated up, place the chocolate in the bowl, and wait a few minutes before stirring. Take the bowl out of the pan once it’s finished melting, and then you’re ready to start dipping the strawberries!
Step 8: Dip the tops of the strawberries into the chocolate. Warning– if you dip the top of the strawberry in too far, it will be WAY too heavy to lift up out of the chocolate. That is the main reason I used the smaller strawberries of the bunch. So just make sure you don’t dip them in too deep.
Step 9: If you want to dip or decorate the strawberries in white chocolate, I suggest you use this brand. It’s microwaveable, easy to use, and you can re-use it. Make sure you microwave it to the suggested time(s) though.
Step 10: If you don’t need the whole container, cut a few pieces of chocolate off and microwave it in a microwave safe bowl (the container it comes in is microwave safe as well). Then start dipping the rest of your strawberries.
Step 11: Put your strawberries in the fridge for at least one hour to let them cool. If you want to decorate them, I suggest you do that before you put them in the fridge.
Step 12: After I took them out of the fridge, I wanted to have a nice presentation, so I decided to put my strawberries (both the larger and the smaller) into these adorable cupcake liners and place them on a plain white glass plate.
That’s all for now. Keep on checking my blog because there’s more recipes to come. ♥