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Seek's avatar

How to make chocolate covered strawberries?

Asked by Seek (34769points) December 24th, 2009

I have semisweet and milk chocolate morsels. I’ll probably use both, separately.

Do I just heat the chocolate (double-boiler style) and dip, or do I need to add more ingredients to make the chocolate harden properly?

I’ve seen some recipes that use Crisco (which I don’t have) and some that use butter (which I do have). Some warn ”absolutely no oil!!1!!” and some specifically recommend it.

So… what works for you?

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9 Answers

sakura's avatar

I would just melt the chocolate in the microwave and then dunk the strawberries, make sure you place them on baking paper to set though or they will harden and stick to what ever surface you put them on!

SuperMouse's avatar

Here’s how I do it. Please note that since I do not have a double boiler I use two saucepans.

First I take a saucepan and fill it with water and bring the water to a boil. Once the water is boiling I take another saucepan, put it on top of the pan with boiling water. I take Ghiradelli semi-sweet chocolate chips and put them in the top saucepan. Using a wooden spoon, I stir the chips until they are melted. I wash and thoroughly dry the strawberries, pick one up with a fork and dip it in the chocolate. I set the dipped strawberries on parchment paper (wax paper works too) on a cookie sheet, then put them in the fridge to cool off. Try to keep the water at a low boil while you are dipping and stir the chocolate fairly regularly to keep it from burning.

I have done this many, many times and have never been disappointed with the outcome! Thanks gimmedat for teaching me this method!

Cruiser's avatar

Just buy the container of microwavable chocolate made just for dipping! CCS rock!!!

Harp's avatar

It depends on how fussy you want to be. For the best results, you would use a “couverture” chocolate, one that has a high cocoa butter content (note: this is not the same as a high cocoa content). This is a chocolate that is very fluid when melted, so it gives a nice thin, crisp coating (chocolate chips have very low cocoa butter content and are very gloopy when melted). Most of the imported European chocolates are couvertures, or close to it.

Then you would have to temper the chocolate, a process that allows the chocolate to set into a crisp, glossy coating. Tempering is tricky, but here’s a method that works pretty well and doesn’t require a lot of expertise:

Chop the chocolate into peanut-size (or smaller) chunks and put them in a plastic bowl. Enter a bunch of time into the microwave and let ‘er rip, stopping every now and then to stir the chocolate. When you see the chocolate beginning to melt, stop to stir more frequently. continue with these sorter bursts until most of the lumps are gone This is very important: The chocolate must never get above 90ºF. Don’t use a thermometer; check the temperature by stirring, then touching the surface with the back of your index finger. The chocolate should never feel warm at all to your finger. Nor should it feel cool. When it’s ready to use, it will feel exactly temperature-neutral. If it gets warmer than that, the temper is broken and reestablishing the temper will be a big production. So in the end, you’re just giving it teeny-weenie little bumps of heat until you nail the neutral.

The berries must be dry and room temperature. If you temper the chocolate, add nothing to it. If the chocolate cools and thickens before youcan get all your berries dipped, you can give it little shots of heat in the microwave to warm it back up, but it must never get warmer than the neutral temperature or the game’s over. The dipped berries don’t have to go in the fridge to set the chocolate.

If this sounds too hairy for you, then just melt some chips, dip, and throw them in the fridge (untempered chocolate needs cold to set). The penalty will be a heavier coat of chocolate that never quite gets the bright crispness of tempered chocolate, and lacks the sheen. Adding fat in any form will make the chocolate be tender when set, which might be advisable of the coating is very thick.

Futomara's avatar

First get some blueberries and some fondue cheese….

Medlang's avatar

1. melt chocolate
2. dip strawberry in chocolate
3. cool said strawberrys in fridge
4. have fun trying to peel them off the plate later and losing all the chocolate and ending up with with a normal strawberry…

Seek's avatar

Just for reference for anyone who may read this question in the future -

I ended up going with the first suggestion. In case the article is no longer active:

9 oz chocolate pieces (the article says bittersweet, I happened to have milk chocolate on hand, so I used that)
1½ Tablespoons heavy cream
1½ tablespoons butter

Melt together in a double boiler. Make sure to whip it together well (I used a fork). Dip dry room temperature strawberries, and place on waxed paper (I used Saran Wrap). You can put in fridge to dry, but don’t store them there.

They’re awesome. I also dipped frozen banana. ^_^

lorinathomas's avatar

I would like to share one of my favorite Chocolate Covered Strawberries recipe with you
• 12 oz. semisweet or dark chocolate melting wafers (in a pinch, you can use chips or chopped chocolate)
• 2 Tbsp. butter
• 1 quart fresh strawberries, washed and dried completely with a paper towel
1. Line a cookie sheet with waxed paper. You will place your chocolate covered strawberries on this sheet to cool.

2. Place chocolate and butter in a microwave-safe container. Heat on 50% power for 1 minute. Stir and continue heating on 50% power in 30-second increments until melted.
3. Holding the strawberry by the stem, dip in the chocolate mixture, then lay on the waxed paper to harden. Refrigerate chocolate covered strawberries when finished.

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