You can dip strawberries in either melted chocolate or tempered chocolate. I got this recipe in a chocolate class I took over the winter. The chef teaching our class suggested adding 1 tbsp. of Crisco to every 8oz. of chocolate to make the chocolate glossy.
24 large blemish free strawberries
16oz. bittersweet or semi sweet chocolate, finely chopped
16oz. white chocolate, finely chopped
Line a baking sheet with parchment paper. Wash the strawberries with cool water, then dry very thoroughly. Transfer to a paper towel lined platter.
Melt the dark and white chocolate separately, using the method of choice, temper the chocolate if desired.
Holding the strawberry by the stem, dip into either the white or dark chocolate, submerging it up to the shoulders of the strawberry. Each berry should be 3/4 covered. Let the excess chocolate drip off the berry, back into the bowl and then place the dipped berry on the parchment lined baking sheet. Before setting the berry on the baking sheet, gently drag it along a piece of parchment paper. This will remove more excess chocolate and keep the berry from growing "feet". Repeat the process with the remaining berries.
Place the dipped strawberries in the refrigerator to set the chocolate, approximately 20 minutes.
Variation #1--> Double and Triple dipped berries--After the first coating of chocolate has set, dip the strawberries into chocolate of a contrasting color, leaving part of the first chocolate exposed. Repeat with a third chocolate, if desired, allowing each layer to set between dips.
Variation #2--> Chocolate Drizzled Strawberries--After the first coating of chocolate has set, place a contrasting color of melted chocolate into a small paper piping cone. Lay the strawberries close together on the baking sheet. Drizzle a fine line of chocolate back and forthe over the berries. Refrigerate again to set the chocolate.
Variation #3--> After the berries have been dipped in chocolate, roll them in finely ground toasted nuts or toasted coconut.
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