Monday, 13 February 2012

Chocolate Covered Strawberries



Back in 2009 I made my first lot of Chocolate Covered Strawberries. They were almost perfect, with the fact that I didn't temper the chocolate, yet it looked so shiny and smooth. They also tasted perfect as I mixed 80% and 50% dark chocolate to get the right balance.

Three years on, and I kind of failed my 2012 batch. I don't know whether it was because the chocolate was heated too fast (how fast can you heat chocolate up over a bowl of boiled water though?!), or it was slightly expired (*cough*) but they just won't melt into that shiny, velvety runny chocolate. Instead, it stayed as a thick gloop.

So I had no choice but to smear the chocolate on my strawberries, thinking of not bothering with pictures. Interesting enough, they have set with a unique pattern, and they still taste as delicious as they should be.


I have used Green & Black's Milk Chocolate to coat these strawberries, although I still prefer a good 60%+ Dark Chocolate for them.


Recipe:

200g  60%+ Dark Chocolate, broken into pieces in a bowl
1 box (approx. 450g) of big Strawberries, washed and pat dried
Small pot of simmering water

Line a baking sheet with greaseproof paper

Method:

1. Place the bowl of chocolate on top of the pot of simmering water and let the chocolate melt, stirring gently occasionally. (Avoid steam getting into the chocolate, and stir very gently to prevend air bubbles occuring)

2. Hold the base of a strawberry, and dip into the melted chocolate. When you lift it out, let the excess chocolate drip back into the bowl. Place it gently on the lined baking sheet.

3. Dip all the strawberries and let them set on the baking sheet.

4. If you have extra chocolate, you can chop some bananas and apples and toss them into the chocolate, or place the fruit on the baking sheet and dribble chocolate on them.

5. Serve once set.


Why don't you give these Chocolate Covered Strawberries a try for tomorrow!