Here is one tutorial that might be completely unnecessary. I mean, who needs to know how to dip a strawberry in chocolate, right? You dip– the strawberry– in chocolate. Pretty straightforward.
To be honest, there isn’t really too much to this… But I really like pictures, and I especially like taking them of pretty, easy, delicious things. And hey, there might be something here that’ll help you out – Having made a bunch of these recently, I feel pretty good about my technique.
Here’s what you need:
– Fresh strawberries
– Coating chocolate or chocolate thinned with parafin wax
– White chocolate, for drizzle (optional)
– Paper towels
– Wax paper
Note: You will need about 1 cup of melting chocolate for 1 quart of strawberries.
Step 1: Wash the berries in cold water.
Step 2: Set them aside.
(See, this really isn’t that hard… :-P)
Step 3: Dry them well. You do not want any water left on those berries! Chocolate and water do not make a good combination. I like to pat them dry between paper towels, and then let them sit for a few minutes on paper towel as well. You want these babies to be as dry as they can possible be.
Step 4: Melt the chocolate! I usually just use melting chocolate – It’s not the best quality, but since it doesn’t need to be tempered, it’s certainly the easiest to use! You can find melting chocolate at your local bulk food store or craft store, in the candy/cake section. If you want to improve the quality of the taste, use 1/2 good quality chocolate chips and 1/2 melting chocolate (I actually love the combination of those two!)
There are two ways to melt chocolate for this. One is in a double boiler (or in a glass bowl over a pot of simmering water), and the other is the microwave, in 30 second bursts (stirring in between each). Again, since the wafers don’t need tempering, it makes this process pretty easy. Just make sure (especially if you’re using the microwave) to keep the temperature under control; the bowl you melt in should never feel hot, just warm. If it starts to heat up a little too much, add a handful of cold melting wafers, stir those in, and let the chocolate sit until the bowl feels just warm again. Continue heating until the chocolate is completely melted.
Step 5: Melt the white chocolate for drizzle as well, and pour into a plastic squeeze bottle. You can also use a plastic bag (piping bag or zip-lock bag), but I would recommend waiting to pour the chocolate in until you’re just about to use it. If dipping takes you a little longer, you don’t want the chocolate to set in the bag!
Step 7: Once that is all done, drizzle the chocolate dipped ends of the berries with white chocolate. If using a bag to drizzle, just snip the corner off and drizzle through the hole.
You can also drizzle with dark or milk chocolate, for a little variation on the way they look.
Step 8: Allow the chocolate to set completely, remove from wax paper, and serve! You will want to serve these on the same day they are made.