How does one make chocolate covered strawberries?

Answer 1

Chocolate Covered Strawberries

2 servings 25 min 5 min prep
Change to: servings US Metric
1/2 lb fresh strawberries
3 ounces chocolate

Cover a baking sheet with non-stick baking paper.
Break up the chocolate and place in a small metal bowl.
Place over a saucepan of hot water and heat until melted.
Remove from the heat and stir.
Do not remove the leaves from the strawberries.
Dip into the chocolate, leaving part of the fruit uncovered.
Place on the non-stick baking paper and leave until the chocolate is dry and set.

Answer 2

6 ounces semisweet chocolate, chopped
3 ounces white chocolate, chopped
1 pound strawberries with stems (about 20), washed and dried

Put the semisweet and white chocolates into 2 separate heatproof medium bowls. Fill 2 medium saucepans with a couple inches of water and bring to a simmer over medium heat. Turn off the heat; set the bowls of chocolate over the water to melt. Stir until smooth.

Once the chocolates are melted and smooth, remove from the heat. Line a sheet pan with parchment or waxed paper. Holding the strawberry by the stem, dip the fruit into the dark chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl. Set strawberries on the parchment paper. Repeat with the rest of the strawberries. Dip a fork in the white chocolate and drizzle the white chocolate over the dipped strawberries. You can add sprinkles or nuts if you like. Set aside until the chocolate sets, about 30 minutes.

Answer 3

Chocolate Covered Strawberries:

16 ounces milk chocolate chips
2 tablespoons shortening
1-pound fresh strawberries with leaves

Insert toothpicks into the tops of the strawberries.

In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth.

Holding them by the toothpicks, dip the strawberries into the chocolate
mixture.

Turn the strawberries upside down and insert the toothpick into Styrofoam for the chocolate to cool.

Answer 4

Despite all the comments thus far, none of them are good.

It is important to temper the chocolate. Chocolate can contain any of six types of crystals. These crystals form at different temperatues. The point of tempering is to get the highest ratio of "good" crystals (type V).

There are a few ways to do this... one is to heat the whole mass of chocolate up to about 118/120F to melt all the crystals, cool the chocolate to about 88F and then bring it quickly up to about 92F. You may have seen chefs smearing chocolate on a marble slab to cool it evenly before reheating it slightly.

Another way is much simpler but requires more equipment. Use a heating pad and an instant read thermometer to bring the chocolate to 92F (no less than 91F and no more that 94F). The heating pad should give you better control over such low temps and is dry heat (more on this in a moment).

Test the chocolate by smearing a little on parchment paper (not wax... waxy chocolate is no good, parchment uses silicone and doesn't transfer to the food) and wait for it to dry. it should set hard and glossy. Improperly tempered chocolate will be kind mushy and may have white "blooms" or splotches.

The reason to avoid the double boiler is that even the smallest amount of moisture in melted chocolate will cause it to sieze up, requring you to add lots more liquid, and you'll end up with a chocolate unsuitable for dipping.

To make this process simpler, melt small, even sized peices of chocolate.

You will be rewarded with nice glossy chocolate that melts in your mouth, but still has a nice snap to it found in high end chocolates.

Answer 5

Use a double boiler method to melt the chocolate.

If you don't want to buy one. Get a metal pot, metal bowl that fits over the metal pot and a folded kitchen towel. Slow boil or.... for got the term, little less than slow boil.

The kitchen towel so that the metal bowl doesn't touch the metal pot. The reason why is that, the metal will conduct the heat to quickly to the bowl. You don't want to do this so you can temper the chocolate. Slowly melting the chocolate will get the chocolate smooth and silky. Use the steam and towel to heat the bowl sloooowly.

Use wax paper once you dip.

Answer 6

Below is a website stating how to do Chocolate Covered Strawberries,, yummy!!!
Anything in chocolate is great!!!

Answer 7

First get nice big fresh berrys. you will need a double boiler to melt the chocolate. then when it is melted, dip the strawberrys' and place on waxed paper so the chocolate does not come off. let cool, then place on a platter or plate for your friends.

Answer 8

buy chocolate and strawberries. Melt the choco and dip in the strawberries.

Answer 9

melt chocolate in double boiler or in a small pot placed into a larger pot of hot water

dip washed and dried strawberries and place on wax paper

eat

Answer 10

u melt your chocolate first then u dip a strawberry in it.