Summer is here and we often get asked if there is anything in particular you need to know about chocolate dipping strawberries, and yes there certainly is.
Chocolate dipped strawberries are (in our opinion) one of the best things about Summer, and here is what you need to know. These tips and tricks are for using coverture chocolate (chocolate with cocoa butter, not vegetable fat).
If you want your chocolate to look lovely rich and glossy, and you want to dip the strawberries in advance (like the day before), you are either going to need to temper your chocolate or be really careful in the process of meting the chocolate so it doesn't go above 32 degrees Celsius.
Another really easy (not completely fool proof, but pretty close) way is to not increase the temperature of your chocolate above 32 Degrees Celcius in the process of melting your chocolate(assuming you are using a pre-tempered chocolate buttons like Devonport Chocolates).
You can create a double boiler on your stove top for this. Or you could microwave your chocolate, however you need to be really careful with this. Only do 30 second bursts in the microwave on medium power. Stir really well between every 30 second burst. When the chocolate is 50% melted, don't microwave anymore, just stir it until lump free. Once your chocolate is smooth follow these instructions.
- Make sure your strawberries are washed and dried then left at room temperature (we recommend this for eating too, you get much more flavour from the strawberry).
- Prepare a baking tray (oven tray or cookie tray) with baking paper on it. Make sure your firdge has room in it for this tray
- Hold the strawberry by the green leafy part and dip in your tempered chocolate. Gently shake the excess chocolate off and place on your baking tray.
- Once you have completed your tray of strawberries place in the fridge until the strawberry comes off the baking paper easily.
- Keep in cool dry conditions until serving (not your fridge as the strawberries will sweat), around 18-20 degrees is perfect, normally a pantry.
Here are some ideas for decorating:
Use white chocolate (still needs to be tempered) and divide into three bowls. Colour it three different types of pink. You need to use powdered colouring you can get from cake stores not liquid colouring.
Decorate with stripes. Just place chocolate in a small piping bag and cut a tiny hole in the piping bag, no need for a nozzle.
Dip one half in white chocolate and the other in milk or dark chocolate.
Dip and cover in a selection of crushed nuts and freeze dried fruits. This is also great as if you haven't tempered quite right, the nuts and fruit will cover it up.