Strawberries and Chocolate have always been best friends, throw in Summer and it's the perfect time for chocolate dipped strawberries! Here are some of our tips for making them with Devonport Chocolate drops.
Equipment & Ingredients
You will need strawberries which have been washed, dried and at room temperature. (Room temperature is really important!) You will also need (of course) your Devonport Chocolate drops of choice. We have used milk and dark chocolate, but you can use or just one type, it is up to you!
300g Devonport Chocolates 55% Cocoa Solids Dark Chocolates Drops
300g Devonport Chocolates Milk Chocolate Drops
Heat proof bowl
Baking paper
Spatula
Digital thermometer
Method
Place two thirds of your chocolate (200g) in a microwave proof bowl on medium for one minute and then stir. Repeat this process until melted. Check the temperature of your melted chocolate, hopefully it is between 37-43 degrees Celsius.
Bit by bit add your spare 100g of chocolate, stirring well each time until the chocolate is smooth and checking your temperature. Once all your chocolate is added and melted your temperature should be between 28 and 32 degrees Celsius. It is time to get dipping.
Dip one half of your strawberry in dark chocolate (or your whole strawberry in if only using one type of chocolate). Place the dipped strawberry on baking paper to set.
If you are using two types of chocolate take your time and dip all your strawberries in one type of chocolate leaving them to set. Then temper your other type of chocolate and then dip the other side of the strawberry, leaving to set on baking paper.
Extra information:
If you are not confident tempering chocolate you could roll in freeze dried fruit or nuts, this will cover any tempering mistakes.
The temperature of the room you are working in will affect your temper which can be problematic in summer. Preferably your kitchen should be around 20 degrees.
If you would like to practice tempering your chocolate, you can. Just don’t dip the strawberries yet. Make solid shapes or spoon onto baking paper and if it turns white and streaky you haven’t achieved temper so keep practicing.
Most of all enjoy and have fun!