2007-07-24 04:45:13 · 15 answers · asked by Christine W 2 in Food & Drink ➔ Cooking & Recipes
No...because the choc syrup STAYS syrup, it never hardens or solidifies, it just droooools. Try looking for the 'chocolate shell' product by the ice cream section at the market... with cold strawberries, that might turn out OK. There may even be a how-to on the container about that!
2007-07-24 04:49:23 · answer #1 · answered by constantreader 6 · 0⤊ 0⤋
If you were going to eat them like fondue...dip and eat, it would work. I would suggest the dark chocolate syrup. It's not the same chocolate they use in the fondue restaurants, but the process is the same.
However if you want to dip them and serve later, you need a chocolate that will harden after dipping the strawberries. You can use something as simple as melted chocolate chips for this. If the melted chips seem too thick, add a tablespoon or two of milk. You may have to put it back in the microwave for a few seconds if you are doing lots of berries.
2007-07-24 04:58:21 · answer #2 · answered by Linday B 5 · 0⤊ 0⤋
No, because Hershey's syrup won't harden like you need chocolate to for chocolate-dipped strawberries. Go to the store and pick up some microwaveable Dolci Frutta. It's specially made for fruit dipping, and it's really easy.
2007-07-24 04:55:30 · answer #3 · answered by fizzygurrl1980 7 · 0⤊ 0⤋
Hershey's chocolate is disgusting and deserves to be called anything but chocolate. Their marketing is excellent as THE chocolate for America but the actual product is disgustingly low on quality and taste. (opinion)
Use melted chocolate chips. Guittard makes excellent chocolate chips that melt far smoother and tastier than Nestle or Ghirardelli (which also tastes like Hersheys, yuck). If you like Hershey-ish taste, go for Ghirardelli chocolate. It's richer and smoother. Scharfen Berger is another excellent source of chocolate.
If watched carefully and stirred often, you can microwave-melt chips, but it's best to simply fit a steel/aluminum bowl into a pot that has a little water below, and heat over medium-high. Stir chips with a spatula over this steam-boiler combo and you won't burn the chocolate.
2007-07-24 04:56:05 · answer #4 · answered by fotoad 2 · 1⤊ 2⤋
syrup will not stick to the strawberry. Almond bark is best as it creates a coating. Some people like the crunchy chocolate ice cream shell coating that you get at the grocery store too!
2007-07-24 04:48:16 · answer #5 · answered by Anonymous · 1⤊ 2⤋
No, the chocolate wen't harden on the strawberries.
2007-07-24 04:48:21 · answer #6 · answered by Supermom 3 · 0⤊ 0⤋
No. I won't harden. You would be better off using melted chips with a little parafin.
2007-07-24 05:35:52 · answer #7 · answered by karat4top 4 · 0⤊ 0⤋
No. You need melting chocolate.
2007-07-24 04:49:19 · answer #8 · answered by LG 3 · 0⤊ 0⤋
No, the syrup won't set.
2007-07-24 06:01:47 · answer #9 · answered by irish 3 · 0⤊ 0⤋
if u dont want the chochlate to harden up then yes
2007-07-24 04:47:45 · answer #10 · answered by sloan 2 · 0⤊ 0⤋