By: Helena Stallings, Culinary Arts Graduate
Whether you are a pastry or culinary arts student, everyone loves a good chocolate covered strawberry. The first step in making chocolate covered strawberries is to temper 1 pound of semi-sweet chocolate. If you are unsure of how to do so, please reference our previous video on ‘How to Temper Chocolate’. The second step is to wash and dry 1 pound of fresh strawberries. Then prep a sheet tray with a piece of parchment paper and set aside. Take 1 strawberry by the top and slowly dip it into the bowl of tempered chocolate. Twist the strawberry and slowly bring it out of the chocolate, then place it on the sheet tray and repeat. When all of the strawberries have been dipped, place the sheet tray in the refrigerator to allow the chocolate to set. Once the chocolate has fully hardened, you are ready to enjoy your strawberries.
1 pound semisweet chocolate, chopped into small pieces
1 pound strawberries, washed and dried
- Using a bain marie, temper the chocolate over simmering water, stirring frequently. When all the chocolate has melted, remove from the heat.
- Line a cookie sheet with parchment paper. Holding the strawbeery by the stem, dip them in the melted chocolate, left and twist slightly, letting the extra go back into the bowl. Repeat until all the strawberries have been dipped.
- For an extra touch, melt some white chocolate in the same way as you did the dark and drizzle lines for an added design effect.
- Let the chocolate set for about 30 minutes and serve!