CHOCOLATE DIPPED STRAWBERRIES WITH WHITE CHOCOLATE SPRINKLES

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What could possibly be more Valentine’s Day than chocolate dipped strawberries? They’re sweet, chocolate covered, only good for one day, and to quote Miss Cher Horowitz, “Anything you can do to draw attention to your mouth is good.” But for the less romantically inclined of us, they just taste really awesome. Once you nail down the chocolate covered strawberry, you can branch off into chocolate covered bananas, candied orange peel, graham crackers, anything you like! So get creative, and whether you’re enjoying these solo, with a group of friends, or feeding them to your beloved, have fun!

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HOW TO DIP STRAWBERRIES IN CHOCOLATE:

INGREDIENTS

For 12 chocolate covered strawberries

6 ounces dark chocolate (70% or higher), roughly chopped

1 instant read thermometer or candy thermometer

1 dozen strawberries (preferably long stemmed)

1/4 cup white chocolate sprinkles or shaved coconut

Do not use chocolate chips to melt the chocolate, as they have additives so they will hold their shape while baking and aren’t the best choice for tempering chocolate.

Why temper chocolate? Well, lots of reasons! By melting and stirring chocolate at a low temperature, you’ll get shiny, beautiful chocolate with a clean snap. If you melt chocolate but don’t temper it, the chocolate can become dull and have a slightly mealy texture.

DIRECTIONS

First, temper your chocolate.  Place a glass bowl over a pot filled with water and make sure the water is about 1 inch away from the bowl, definitely not touching it.  Bring the water to a simmer and add 2/3 of the chocolate.  Stirring slowly with a wooden spoon or spatula (not a whisk, as that will add air bubbles), melt the chocolate to a temperature of  115-120 F (don’t let it go any higher in temperature).  Turn off the heat, set the bowl of chocolate on a kitchen towel, add the remaining chocolate, and continue stirring gently until the chocolate reaches 90-92 F. Your chocolate is ready! If you need to reheat it, don’t let it get above 92 F, or else you’ll have to temper it all over again.

Take a strawberry by its stem, dip into the tempered chocolate, spinning to coat all sides, and then hold it above the bowl for a few seconds to let it drip.  Dip the tip of the strawberry into the white chocolate sprinkles or coconut and then lay the strawberry on wax paper.  Finish remaining strawberries.  These are best served immediately, but if you have to wait, don’t let them sit in the fridge for more than a few hours, otherwise the strawberries will separate from the chocolate.