Sunday, February 12, 2012

Sweets for your sweetie: chocolate covered strawberries

Strawberries + chocolate = BEST combo since choco-chip cookies & milk.  
There's something totally irresistible about biting into a juicy strawberry with a crunchy chocolate shell.  
If you're looking for a simple way to impress your sweetie, this recipe has got your name all over it. 
You can even personalize these treats with designs to show that you actually put some thought into your gift this year (unlike that box of drug-store chocolates you bought her/him last year... tsk tsk).  


Chocolate covered strawberries
prep / working time = 10 minutes
refrigeration time = 15 minutes


Ingredients:
16 ounces chocolate chips (8 oz milk chocolate & 8 oz white chocolate)

  • 2 tablespoons shortening (1 tbs per 8 oz of chocolate chips)
  • 1 pound fresh strawberries with leaves


Instructions:
-Wash strawberries and pat dry (keep leaves on)
-In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the leaves or toothpicks, dip the strawberries into the chocolate mixture
 [alternative method: melt the chocolates in a microwave at half power, for 1 minute, stir and then heat for another minute or until melted]
-Dip strawberries in chocolate
-Let excess drip off
-Place on baking sheet lined with parchment paper
-Decorate!

-Chill in fridge for 15 minutes (place in air-tight container to store in fridge)

To make tuxedo strawberries:
-Dip them in white chocolate first
-Let cool
-Dip in milk chocolate in at a 45 degree angle from both sides to make the "jacket".
-Place some melted milk chocolate into a ziplock bag with the little corner snipped off and pipe on buttons and bow tie.

(insert 'Staples' tagline here)







YES, those are teeth.  Healthy, white teeth and brown, carious (cavity) teeth :P 
I couldn't help myself!  
Also, my homage to Jackson Pollock in the upper right (a.k.a. failed first attempt at the tux).
My dear, happily in love, parents.


Happy Valentine's Day all <3 !!!

Photo credits:  Marina & Misato

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