Chocolate Covered Strawberries
Ingredients:
1 container of strawberries
6 oz (1/2 a bag) semisweet, bittersweet, or dark chocolate
Preparation:
6 oz (1/2 a bag) semisweet, bittersweet, or dark chocolate
Preparation:
Line a baking sheet or cookie pan with waxed paper or foil.
Wash the strawberries and pat dry thoroughly with paper towels; set aside. You want them room temperature so if they're cold let them sit out for 3o minutes or so. Make sure the strawberries are completely dry. Even a drop of water in the melted chocolate can cause it to "seize" and turn the entire mixture into a grainy mess.
Using one of the below methods, melt the chocolate chips:
Double Boiler:
In the top of a double boiler over hot water, not boiling water (don't let the bottom of the bowl touch the water, melt chocolate, stirring until smooth.
If you don't have a double boiler you can improvise one by placing a glass or stainless steel bowl over a pot of simmering water (don't let the bottom of the bowl touch the water).
Microwave Melting Chocolate:
In a microwave-safe bowl, melt chocolate chips for 30 seconds then check and stir. If you need more time, do it in 10 to 20 seconds intervals (check and stir after each addition of microwave time).
Remove the bowl from the microwave and stir the chocolate until completely melted. Baking chips and baking chocolate may appear formed and un-melted after heating but will become fluid after stirring.
How To Dip Strawberries in Chocolate:
Grasp the stem or green leaves of the strawberry and dip into the chocolate and swirl in chocolate to partially cover. Give the strawberry a little shake as you withdraw it from the chocolate (this will fill in all the cracks and leave a nice even line of of chocolate at the base.) When the strawberry is completely withdrawn from the chocolate, swirl it in a quick, clockwise motion to let the excess chocolate drip off. Place on the prepared cookie sheet. Repeat with the rest of the strawberries.
Put strawberries into refrigerator and allow the chocolate to harden, about 30 minutes.
Wash the strawberries and pat dry thoroughly with paper towels; set aside. You want them room temperature so if they're cold let them sit out for 3o minutes or so. Make sure the strawberries are completely dry. Even a drop of water in the melted chocolate can cause it to "seize" and turn the entire mixture into a grainy mess.
Using one of the below methods, melt the chocolate chips:
Double Boiler:
In the top of a double boiler over hot water, not boiling water (don't let the bottom of the bowl touch the water, melt chocolate, stirring until smooth.
If you don't have a double boiler you can improvise one by placing a glass or stainless steel bowl over a pot of simmering water (don't let the bottom of the bowl touch the water).
Microwave Melting Chocolate:
In a microwave-safe bowl, melt chocolate chips for 30 seconds then check and stir. If you need more time, do it in 10 to 20 seconds intervals (check and stir after each addition of microwave time).
Remove the bowl from the microwave and stir the chocolate until completely melted. Baking chips and baking chocolate may appear formed and un-melted after heating but will become fluid after stirring.
How To Dip Strawberries in Chocolate:
Grasp the stem or green leaves of the strawberry and dip into the chocolate and swirl in chocolate to partially cover. Give the strawberry a little shake as you withdraw it from the chocolate (this will fill in all the cracks and leave a nice even line of of chocolate at the base.) When the strawberry is completely withdrawn from the chocolate, swirl it in a quick, clockwise motion to let the excess chocolate drip off. Place on the prepared cookie sheet. Repeat with the rest of the strawberries.
Put strawberries into refrigerator and allow the chocolate to harden, about 30 minutes.
