How To Make Chocolate Covered Strawberries? - CLT Livre

How To Make Chocolate Covered Strawberries?

How To Make Chocolate Covered Strawberries

How do you get chocolate to stick to strawberries?

How To Make Chocolate Covered Strawberries – Chocolate covered strawberries are so easy to make with a few helpful tips to keep the whole project from going sideways on you.

  1. Rinse and drain your strawberries patting them dry with a clean kitchen towel. In order for your chocolate to stick, your berries must be dry. Like super dry.like rinse them and pat them dry with a paper towel AND THEN let them air dry for a bit before you dip.
  2. If there is any residual moisture left on the berries it could cause the chocolate to seize and become grainy when you dip. The chocolate, also, won’t have a chance to adhere to the berries resulting in strawberries with the chocolate slipping off.
  3. When dipping you berries, twirl around in the chocolate to coat and then allow the excess to drip off.
  4. Place the chocolate dipped strawberries on a baking sheet lined with parchment and push the berry forward about 1/2 inch.this will help eliminate that chocolate puddle that forms at the base of the berry. Pretty genius, huh?!?
  5. Once the chocolate has set.drizzle with white chocolate, if desired. You may need to transfer your chocolate covered strawberries to the refrigerator to set for about 10-15 minutes but once the chocolate has hardened you can remove them.

Should strawberries be cold before dipping in chocolate?

How do you prevent condensation occurring on the chocolate and in between the chocolate and the berry? – It is very hard because strawberries are made of 90% water. Do not dip when they are very cold, try to use room temperature strawberries. For an even better result, do not put them in the refrigerator but in a cold place.

What not to do when making chocolate covered strawberries?

“Why Does the Chocolate Fall Off My Strawberries After It Cools?” – This is the number one problem people have, A huge mistake people make is washing their berries right before dipping them in chocolate. The chocolate then can’t adhere to the skin of the strawberries because there is still moisture on them from the water! Your berries need to be dry when you dip them.

Can you use any chocolate for chocolate covered strawberries?

What type of chocolate should you use for Chocolate Covered Strawberries? – Since this is such a simple recipe with just two basic ingredients, the quality of chocolate is really important. The higher quality of chocolate, the better they will taste, and I’ve found that Baking Chocolate works best.

  • A cheap bag of chocolate chips will not taste as good or melt easily.
  • High quality chocolate (or baking chocolate chips) tastes less processed, melts easier, and really helps give the strawberries a nice beautiful coat after dipping.
  • I usually use Ghirardelli baking chips, or Baker’s Baking Chocolate and I’m always pleased with the quality and price.

I prefer bittersweet or semi-sweet, but you can use milk chocolate, semi-sweet, bittersweet, or white chocolate for dipping strawberries.

Why do you add oil to melted chocolate?

Melting in the microwave – Melting in the microwave may be the faster of the two methods, but it is still important to watch it carefully. Uneven heating inside a closed box means you will have to be extra attentive and patient throughout the entire process to prevent accidental scorching.

  1. Place your chocolate in a heatproof bowl and only microwave for about 30 seconds at a time, stirring well after each time.
  2. Depending on how much chocolate you’re melting, it may take 2 to 4 minutes total.
  3. Once the chocolate is looking almost completely melted with just a few lumps, resist the urge to microwave it until completely liquid: just stir the hot chocolate mixture until it is smooth and homogenous.

Letting the carryover heat redistribute itself through the stirring action will help you avoid overcooking and burning the whole batch. Adding a tablespoon of coconut oil or vegetable oil while microwaving helps the chocolate melt more smoothly and makes it the perfect consistency for dipping! The caveat here is that once cool, the chocolate won’t set up quite as hard as it did to begin with due to the added fat content. Parker Feierbach

What kind of chocolate is good for melting?

How Long Does Chocolate Take to Harden? – This depends on the type of chocolate you’re melting. Chocolate with higher fat or oil content will take longer to solidify than chocolate without. The Dolci Frutta, for example, is designed to harden quickly, but the Nestle Toll House Milk Chocolate Morsels take much longer.

How long does it take for chocolate to harden on strawberries?

STORE –

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Chocolate Covered Strawberries are best served fresh, the same day they are made and stored in a cool place – not in the refrigerator. If stored longer than a day, the berries gradually release moisture so they will gradually get mushy. If weather conditions don’t allow strawberries to be stored outside the refrigerator then line a sealable container with paper towels (to wick away moisture), place strawberries in a single layer and cover. Be aware that condensation will occur and the chocolate can get white and chalky. You can serve the refrigerated chocolate strawberries chilled or let sit at room temperature for 30 minutes. Chilled strawberries will have a nice crunch to the chocolate, whereas room temperature strawberries will have slightly softer chocolate.

This recipe can easily be doubled or tripled. Use ripe strawberries that are bright red (with minimal whiteness on the tips) so they are not only beautiful but flavorful as well. Take care your strawberries aren’t too ripe or they will be mushy. Your strawberries must be very, very dry otherwise moisture will cause the the chocolate to seize and loose its smooth texture. Have everything ready to go before you melt your chocolate – your dried strawberries, your parchment paper, your chopped toppings in easily dippable bowls. Use high quality chocolate for best results. I used semi-sweet chocolate but you can use milk, white, bittersweet, etc. or a combination. White chocolate coated in red sprinkles or stripes or crushed candy canes is fabulous for the holidays. Don’t skip the vegetable oil! This helps keep the chocolate smooth. Stop microwaving the chocolate when almost all of the chocolate is melted but not completely then vigorously stir to melt the remaining chocolate until smooth. This keeps you from overcooking your chocolate. ***Follow same instructions for melting white chocolate as for semi-sweet chocolate. Transfer white chocolate to a sandwich size plastic bag, snip a very small tip off the corner of the bag and drizzle or create patterns. Do not touch or move your strawberries until they are completely set. For best results, don’t refrigerator your strawberries unless necessary. Set chocolate at room temperature and store at room temperature. If you are in a warm climate and need to refrigerate your strawberries to set, then allow 15-30 minutes to harden in the refrigerator, then remove. Chocolate does not like being cold. You can make beautiful gifts by lining a box with tissue paper then adding your strawberries.

Did You Make This Recipe? Tag @CarlsbadCravings and Use #CarlsbadCravngs Leave a Review, I Always Love Hearing From You! © Carlsbad Cravings Original

Is it better to make chocolate covered strawberries the night before?

Can Chocolate Covered Strawberries Be Frozen? – No. The chocolate covered strawberries have to harden in the fridge, not the freezer. If you risk the strawberries to freeze they will be rock hard and you won’t be able to give them a bite. PLUS, once they thaw they get mushy and release all their water into the chocolate and that’s not a nice thing to look at and the taste suffers from it, too.

Why can’t you refrigerate chocolate covered strawberries?

How to Store Chocolate Covered Strawberries at Room Temperature – Chocolate covered strawberries do not have to go into the refrigerator the moment you’ve had enough. In fact, the best way to store chocolate covered strawberries is by keeping them at room temperature, as they retain the most flavor at room temperature.

  1. Plus, keeping them loosely covered on your countertop prevents condensation from building up.
  2. Condensation gives your strawberries the appearance of “sweating,” which doesn’t look or taste that great.
  3. It also speeds up the rate at which your fruit spoils.
  4. Instead, keep chocolate covered strawberries loosely covered on your countertop.

Chocolate covered strawberries can last up to 24 hours at room temperature. Simply cover the berries loosely with foil to ensure they stay the freshest. You never want to use an airtight container. Chocolate covered strawberries release carbon dioxide, which will get trapped in a tightly-covered container and cause condensation and sweating.

How long will chocolate dipped strawberries last?

Can chocolate covered strawberries last 3 days? – Yes, chocolate covered strawberries can last for 3 days when stored in the refrigerator, but it’s not a guarantee. Generally, you should enjoy them within two days if you’re storing them in the fridge.

Can you use any chocolate as melting chocolate?

The Best Chocolate for Melting – The best chocolate for melting contains 32 percent, or higher, cocoa butter, Here’s why: All chocolate will melt, but not all chocolate will melt the same. Some types lose their sheen and may become chalky looking when they cool and resolidify.

That might not matter if you’re melting chocolate for fondue, but if you want to make chocolate-covered strawberries, for example, you want a chocolate that stays glossy when it hardens — a chocolate with a high cocoa butter content. Top-quality semisweet and bittersweet chocolates are good choices.

The best choice is couverture, which is favored by candy-making pros. Chocolate comes in solid bars or different size chips and discs. If you’re using chocolate bars, chop them into uniform pieces so they’ll melt evenly. Chocolate chips are already the ideal size for melting.

Why isn’t my chocolate shiny?

Tempered vs. Untempered Chocolate – Properly tempered chocolate is shiny, smooth, and results in that characteristic “snap” when you break off a piece once it is set. If chocolate isn’t tempered, it will look dull, streaky, and possibly greyish. It won’t snap, and it will be difficult to work with.

Can you use regular chocolate chips as melting chocolate?

Tips for how to melt chocolate – Chocolate can sometimes be temperamental so it needs to be treated carefully. These tips will help get the perfect, smooth chocolate.

  • Chocolate chips are the perfect size for melting. They are already uniform in size which helps for even melting. If you choose to use pieces of a chopped chocolate bar, make sure to try break them in uniform pieces.
  • Do not add any water when melting chocolate. Water can cause the chocolate to become thick and lumpy.
  • Melt on low heat and remove from the heat source as soon as it’s melted. Be sure not to let the chocolate get above 90 degrees F.
  • If you don’t have chocolate chips, these methods also work for a chopped chocolate bar or candy melts,
  • Use a spatula when stirring and scraping the bottom of the bowl. Don’t use a wooden spoon because they can retain moisture which may cause seizing.
  • Don’t melt more than one cup of chips at a time when using the microwave method.
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Do you add milk or butter when melting chocolate?

Add in butter for a richer melted chocolate. Cut up the butter into the same size as the chips so it easily melts. Melt your chocolate on the stove, and when you are done, and while it is still hot, add in the butter and stir it in until it fully melts. Add in one tablespoon of butter for every cup of chocolate chips.

Is it better to melt chocolate with butter or oil?

Save your scorched chocolate – stockcreations/Shutterstock At first glance, it might seem like the best thing to do is throw out the ruined chocolate and start over completely, but adding a little oil or butter might be able to save your chocolate. Adding butter or oil increases the fat content of the melted chocolate, making it smoother and easier to work with.

Perfectly melted chocolate will be smooth, silky, and have a shiny finish, says KitchenSeer, If your chocolate is too thick or clumpy, you may be able to save it with some room temperature butter. The cooler temperature of the butter will allow your burnt chocolate to cool slightly and become workable again.

If that doesn’t work, try adding small amounts of vegetable oil or shortening and mixing until smooth. Delish does mention that your chocolate won’t turn out exactly the same as it would have without the oil or butter, but in a pinch, this hack can salvage your chocolate!

Do I add milk when melting chocolate?

Chocolate can be safely melted with a small amount of liquid, such as milk, cream, butter, or alcohol if they are placed in the pan or bowl together (the same time). Cold liquids should never be added to melted chocolate, as they can cause the chocolate to seize.

Why won’t my melted chocolate harden?

#1. Why Didn’t My Chocolate Ever Set? – You need to be patient when waiting for dipping chocolates to set, as it can take up to 20 minutes. However, if your chocolate hasn’t set, there are a few reasons why this could be. It could be that your room temperature is too high.

What chocolate Cannot melt?

Why doesn’t a Cadbury’s Flake melt in the microwave? Asked by: John Locke, Preston Although Flake is made from milk chocolate, the manufacturing process gives it a different arrangement of fat and cocoa solids, so the melting fat isn’t able to lubricate the cocoa particles to the point where they can flow.

Is baking chocolate better for melting?

Can You Use Chocolate Chips and Baking Chocolate Interchangeably? – If you are wondering if you can substitute chocolate chips for baking chocolate, it really depends on what you’re making. If you plan on drizzling or pouring melted chocolate over a dessert, baking chocolate would definitely be the right choice in this case, as it has a thinner, smoother consistency when melted.

How do you make chocolate stick to fruit?

Two methods for melting chocolate – Using a Microwave – At 20-30 second intervals mixing in between to ensure the chocolate melts evenly Using a Double Boiler – with a stainless or glass bowl over a pot of simmering water (that does not touch the pot) melt the chocolate while stirring it in the bowl as the hot water heats from the chocolate from underneath the bowl.

Slightly cool fruit will allow the chocolate to set up a little quicker, and when you’re done dipping the fruit in the melted chocolate, place the fruit on parchment or wax paper-lined baking sheets to put in the fridge for 10-20 minutes so the chocolate sets up nicely. Then dive right in and enjoy it or store it in the fridge for a few days on the trays, I would not put it all in an airtight container as fruit has quick a bit of moisture in it and you’ll end up with soggy fruit and it spoiling faster.

You can place the fruit in a “cake box” or the bottom of a container without a tight-fitting lid. multiply the amount for how much fruit you’ll be covering, 1 cup of chocolate will cover 1-2 lbs of fruit depending on the type of fruit. If your chocolate is thick, thin it out with a teaspoon more coconut oil, the chocolate should be thin and pour in a stream, not thick and heavy. Recipe type: Chocolate, Fruit, Dessert Cuisine: American

  • for every 1- 2 lbs of fruit:
  • 1 cup chocolate (I use Ghirardelli 60% cacao chocolate chips)
  • 1-2 teaspoons coconut oil (or vegetable shortening)

pretzels, marshmallows, graham crackers, bacon, bananas, dried apricots

  1. Melt the chocolate, I typically either use the microwave or a double boiler
  2. Microwave method:
  3. Melt the chocolate at intervals and stir it often so it heats evenly every 20-30 seconds. I also don’t heat more than a cup of chocolate at a time to prevent it from overheating and I find it’s the right amount to work with before it cools off and becomes thicker.
  4. Double boiler method:
  5. with a stainless or glass bowl over a pot of simmering water (that does not touch the pot) melt the chocolate while stirring it in the bowl as the hot water heats from the chocolate from underneath the bowl.
  6. Dip your fruit into the melted chocolate and lay it on a parchment or wax paper-lined baking sheet, then place it in the fridge to set up the chocolate. This usually takes about 15-20 minutes for the chocolate to completely set.
  7. I serve the chocolate dipped fruit cold from the fridge.
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store it in the fridge for a few days on the trays, I would not put it all in an airtight container as fruit has quick a bit of moisture in it and you’ll end up with soggy fruit and it spoiling faster. You can place the fruit in a “cake box” or the bottom of a container without a tight-fitting lid.

Why is my chocolate separating on my strawberries?

Toppings (Optional) –

▢ crushed nuts – – peanuts, almonds, pistachios, pecans ▢ sprinkles ▢ coconut flakes ▢ chocolate chips or shavings ▢ crushed cookie crumbs

Wash the strawberries gently in room temperature water and thoroughly dry each strawberry with a paper towel. Leave them out at room temperature to completely dry. Note: Drying the strawberries very well is important because it helps the chocolate adhere to the strawberries and prevents the chocolate from separating. Room temperature strawberries prevent condensation forming between the chocolate and strawberries. Chop up the chocolate into little pieces and add it to a microwave safe bowl. Add the vegetable oil to the bowl, if using. Use a total of 8 ounces per chocolate per 1 pound of strawberries. Microwave it for 20 seconds at a time, stirring after each time. Stop when the chocolate is runny and smooth. Heating times vary by microwave, it took me 2 rounds. Dip each strawberry into the melted chocolate and rotate it to completely cover the strawberry. You can hold them by the leaves and stem or insert a toothpick into the stem. Lightly scrape the underside of the strawberry on the rim and place them on a piece of parchment or wax paper to set at room temperature. If using toppings, dip each strawberry into your topping of choice or sprinkle the toppings on top. Do this before the chocolate hardens on the strawberries. Chop the white chocolate into little pieces and add it to a microwave safe bowl. Microwave for 20 seconds at a time until it’s runny and smooth, stirring after each time. Fill a small plastic bag with the white chocolate and cut a tiny hole in the corner. Drizzle it on top of the chocolate covered strawberries. Otherwise, simply drizzle with a fork. Serve after the white chocolate sets at room temperature. (See Notes for storage instructions)

Storage: Chocolate covered strawberries can be stored at room temperature for up to 12 hours. Any longer and I recommend storing them in the refrigerator in an airtight container in a single layer so they don’t touch. They last up to 48 hours in the fridge but are best when consumed the day of.

What to put chocolate covered strawberries on if you don t have wax paper?

Simple Cooking: Chocolate Covered Strawberries Your mom called. She’s sick of your “hug coupons” and hastily purchased carnations. She wants you to show that you really care this Mother’s Day, so give the poor woman a break and give her the gift of chocolate. And strawberries. They are very easy to make, and we’ll show you how.

Chicagoist’s Simple Chocolate Covered Strawberries You’ll need: 1 container strawberries 12 oz. chocolate chips (semi-sweet, dark, or milk, you know your mama best) Paper towels Wax paper, parchment paper, or aluminum foil Microwave-safe bowl Spatula

Directions: 1. Rinse the strawberries. Lay out the paper towels in a double layer and line the strawberries to dry. It’s very important to have dry berries, or the chocolate won’t stick right. Let the berries dry for 30 minutes or more. They need to be DRY.

  1. While they’re drying, grasp the leaves at the top of the strawberry and pull them up – you need a handle to hold while you are dipping.2.
  2. There are lots of tips out there for, but let’s do it in the microwave because it’s easier.
  3. Better living through technology or whatever.
  4. Place the chocolate chips in the microwave safe bowl (like a large Pyrex bowl) and put in the microwave for 90 seconds on half power.

Remove and stir with the spatula. Return to the microwave and heat again for 30 seconds at a time, stopping to stir after every 30 seconds. Be careful not to scorch the chocolate with too much heating. Stop when the chocolate is smooth and glossy and no lumps remain.

It is berry important during this stage to make sure that no water comes into contact with the chocolate. It will seize up and become a thick, sticky texture.3. Line baking sheets with the wax paper, parchment paper, or aluminum foil. We tried all three of these, and they all work fine. One at a time, grasp each dry strawberry by the leaves and dip it into the chocolate.

Use your fingers or the spatula to remove excess, so you have a thin layer coating each berry. Lay it on the paper to set.4. When you’ve covered all the strawberries, set the baking sheets in the refrigerator. Allow the chocolate to set for at least an hour, but preferably up to 4 hours.