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Chocolate dipped strawberries- techniques?

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Chocolate dipped strawberries- techniques?

The Pie Queen | May 10, 2002 10:23 AM

Hi all,

So I needed a last minute, not-too-fatty dessert for dinner with friends last night, and decided to make chocolate dipped strawberries. Recently at a cousin's bridal shower, I made them with this stuff they had bought- the chocolate came in a little tub, which you microwave. The fruit can then be dipped right into the tub, and doesn't need to be refridgerated. They tasted pretty good, and were extremely easy, but I was a little disturbed by how quickly the chocolate could solidify. Also, the quality of the chocolate isn't what I would want. At any rate, I searched high and wide yesterday for this stuff and couldn't find it, so had to make the dip from scratch.

I find, though, that when I do it my way the chocolate turns out too thick and doesn't always stick to the berries that well. I wash the berries and dry them thoroughly, rubbing each individually in a paper towel. I melt semi-sweet chocolate (sometimes mixing in a square or two of unsweetened, so that it turns out like dark chocolate) in a double-boiler, adding a tablespoon or two of butter. Dip the berries, place on wax paper, refridgerate. Last night they turned out yummy, but as I said, too thick, and some of them ended up in little pools of excess chocolate. Any suggestions for improving my method? And has anyone found a good "one step" kind that microwaves and dips in package? Thanks!

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