The moving is completed, but the unpacking is still in process. I finally have all my kitchen items and baking tools in places where I can get them whenever I want. It was like Christmas in July – opening boxes and having the moments of “Oh, Yeah… I’ve had this!” Although I haven’t made any sweets yet in my own kitchen, I am just excited thinking about making all kinds of sweets and having my friends try them.
We already had a few close friends at our new home and had a great dinner & time last weekend. I wanted to make lots of desserts, but didn’t make that far. I’m thinking about throwing a dessert testing party one day. We now have lots of space to have people come over and I think that is another good excuse.
I made these chocolate covered strawberries last year in San Francisco. I’ve been meaning and wanting to share with you all so bad and I am finally doing it. Gourmet chocolate covered strawberries with pretty designs that we see in fancy confection stores are actually simple to make at home. Of course, if you are tempering chocolates, it will be harder than using tempered chocolates or candy melts that I am about to show.
As I’ve always said, I would not trade anything with good quality chocolates; however, making desserts at home shouldn’t be stressful or hard. Tempered chocolate (or candy melts) will let you just focus on dipping strawberries and having fun designing without worrying if the chocolate will harden or not. Although candy melts cannot be compared to quality chocolates, you should know that I would not use them if they don’t taste good. So, trust me on this one – once in a while is fairly ok. 🙂
I saw fresh strawberries at $2.00 per pound at my grocery store last weekend – pretty cheap price means that they are still in season although we can eat any kinds of fruits all year around. So, before they get expensive, try this.
Love fresh strawberries & love chocolates?
Then, say ‘YES’ to Homemade Chocolate Covered Strawberries. 🙂
INGREDIENTS & EQUIPMENT
Tempered Chocolate or Candy Melts (your favorite flavor)
No special equipment needed.
HOW TO MAKEBefore you start
1. Wash strawberries under running water and dry them well with paper towels. I mean it – dry them really well as well as allowing them to get air dried.
2. Line up parchment paper on the counter top.
3. Melt tempered chocolates using double boiler. I always use double boiler when I melt chocolates. It may take some time, but you will never have burned chocolate.Dipping strawberries
4. Grasp the stem of the strawberry – Dip into the melted chocolate (lean toward left, then toward right) – Give the strawberry gentle shakes as you pull it away from the melted chocolate – Shake the strawberry gently to let the excess chocolate drip off – Place the strawberry carefully on a parchment paper (start with the edge of the strawberry) – Set aside to allow the chocolate to harden.Decorating strawberries
5. Decorate as you want using parchment paper (I will show you how to make a decorating bag with parchment paper soon) or the smallest decorating tip. One of my favorite designs is swirls!
Making a pearl necklace – it is necessary for bride’s wedding dress.
Just be creative, be yourself, and don’t forget to be messy, too! 🙂
You can dip one side with the dark chocolate and the other side with the white chocolate. Writing a message sounds good, too.
SERVING & STORING
Serving: The best time to serve chocolate covered strawberries is as soon as chocolate harden. If you have to prepare ahead, refrigerate after you make the chocolate covered strawberries, then place them at room temperature for 5 to 10 minutes before serve. I do not recommend to make them more than 12 hours ahead if possible.
Storing: Chocolate dipped strawberries are best when eaten within 24 hours. Strawberries are perishable, so they will loose freshness. Chocolates generally don’t do well in a regular refrigerator temperature for a long time.
- Preparing Strawberries: Well dried strawberries are the important factor when you are making chocolate covered strawberries. If they are not dried well, chocolate will not stick to the strawberry.
- Melting Chocolates: Make sure to use clean dry bowl to melt chocolate (a drop of water could ruin your chocolate, especially if you are tempering).
- Dipping Strawberries: I keep the melted chocolate in a bowl filled with hot water to prevent the chocolate harden. It saves you extra work of melting it again.
- Preparing to Harden Chocolate Dipped Strawberries: Why parchment paper? It’s easy to remove chocolate from the surface – it won’t stuck like aluminum foil. Also, it helps creating smooth and nice finish – it won’t have wrinkled bottom like plastic wrap.
- Hardening Chocolate: Chocolate won’t stuck on the surface. I don’t recommend placing strawberries in a refrigerator for a hardening process. Well tempered chocolate (or candy melt) should take only a few minutes to harden.
Making chocolate covered strawberries was really fun – especially the decorating part. Taste of tempered chocolate (candy melts) that I used was good – no regrets on using them.
Of course, I couldn’t eat them all, so I shared the love with people I worked with. They all enjoyed both decoration and flavor. Hope you enjoyed them.
Try them at your home or feel free to put this on your wish list for your visit because I guarantee that I will make every single dessert you’ve wanted to try whenever you come to my town!