Amarula And Chocolate Covered Strawberries Food

CHOCOLATE COVERED STRAWBERRIES

Steps:

• Put the semisweet and white chocolates into 2 separate heatproof medium bowls. Fill 2 medium saucepans with a couple inches of water and bring to a simmer over medium heat. Turn off the heat; set the bowls of chocolate over the water to melt. Stir until smooth. (Alternatively, melt the chocolates in a microwave at half power, for 1 minute, stir and then heat for another minute or until melted.)
• Once the chocolates are melted and smooth, remove from the heat. Line a sheet pan with parchment or waxed paper. Holding the strawberry by the stem, dip the fruit into the dark chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl. Set strawberries on the parchment paper. Repeat with the rest of the strawberries. Dip a fork in the white chocolate and drizzle the white chocolate over the dipped strawberries.
• Set the strawberries aside until the chocolate sets, about 30 minutes.
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CHOCOLATE COVERED STRAWBERRIES

Steps:

• Cover a baking sheet with non-stick baking paper.
• Break up the chocolate and place in a small metal bowl.
• Place over a saucepan of hot water and heat until melted.
• Remove from the heat and stir.
• Do not remove the leaves from the strawberries.
• Dip into the chocolate, leaving part of the fruit uncovered.
• Place on the non-stick baking paper and leave until the chocolate is dry and set.

CHOCOLATE COVERED STRAWBERRIES

Steps:

• Insert toothpicks into the tops of the strawberries.
• In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth.
• Holding them by the toothpicks, dip the strawberries into the chocolate mixture.
• Turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool.

CHOCOLATE-COVERED STRAWBERRIES

Steps:

• Wash strawberries and pat dry.
• Place on paper towels until they reach room temperature.
• Melt chocolate chips, corn syrup and butter in a double boiler, stirring occasionally.
• Remove from heat and dip each strawberry into chocolate, coating 2/3 of strawberry.
• Allow excess chocolate to drip off into pan.
• Place stem side down on waxed paper covered baking pan or cookie sheet.
• Refrigerate until set, about 15-20 minutes.

AMARULA AND CHOCOLATE-COVERED STRAWBERRIES

Steps:

• In the top of a double boiler, over hot water, slowly melt chocolate.
• Add cream, stirring until smooth.
• Remove from heat and blend Amarula until completely mixed into chocolate.
• Hold each berry by stem, swirl in chocolate to partially cover.
• Place on waxed paper-lined cookie sheet.
• Place in refrigerator until chocolate is set.
• Transfer fruit onto a serving platter.

CHOCOLATE COVERED STRAWBERRIES

Steps:

• Chop pretzels and nuts and place in 2 separate bowls. Chop chocolate.
• In a double boiler, melt chocolate until smooth and velvety.
• Dip strawberries in chocolate and then in pretzels or nuts.
• Place covered strawberries on a 1/2 sheet tray lined with waxed paper. Allow to set at room temperature and serve

CHOCOLATE-DIPPED STRAWBERRIES

Steps:

• Cut a strip of baking parchment and leave to one side. To melt the dark chocolate, fill a small pan with 2cm water and bring to a simmer. Put the chocolate in a heatproof bowl and rest it on top of the pan, ensuring the bowl isn't touching the water. Stir the chocolate to gradually melt it. Or, melt the chocolate in 20 second blasts in the microwave, stirring after each blast until melted. Put the melted chocolate in a small deep bowl.
• Gently hold the strawberries by the leafy top and dip into the chocolate. Tap off any excess chocolate and put on the parchment to set. If you have any leftover chocolate, pour it onto another strip of parchment and leave it to set, it can be used again.
• If you'd like to decorate the strawberries, melt the white and milk chocolate and drizzle lightly over the fruit.

EASTER CARROTS (CHOCOLATE COVERED STRAWBERRIES)

Steps:

• Wash and dry strawberries leaving top on.
• Melt chocoate in a double broiler.
• Dip strawberries holding top and cover as much as possible.
• Dry on wax papaer lined cookie sheet, when almost dry, take piece.
• of dental floss and run through top to look like carrot -- dry completely.

DARK CHOCOLATE COVERED STRAWBERRIES

Steps:

• Step 1: Pour 2 cups of dark chocolate chips and 1tsp. of butter into a microwaveable bowl.
• Step 2: Place in the microwave, and microwave for approximately 30 seconds.
• Step 3: Take out and stir chocolate with a spoon, repeat this step until your chocolate is smooth.
• Step 4: Cut strawberries in ½, so each ½ gets part of the stem.
• Step 5: Place a piece of wax paper on a plate.
• Step 6: Take a strawberry and dip ½ of it in the dark chocolate.
• Step 7: Gently place the strawberry on the plate.
• Step 8: Repeat step 6-7 until you use all strawberries.
• Step 9: Refrigerate for an hour and ½ or until solid.
• Step 10: Enjoy your dark chocolate covered strawberries.

LIGHTER CHOCOLATE COVERED STRAWBERRIES

Steps:

• Insert toothpicks into the tops of the strawberries.
• In a double boiler, melt the chocolate and oil, stirring occasionally until smooth.
• Holding them by the toothpicks, dip the strawberries halfway into the chocolate mixture.
• Do not completely cover Strawberries.
• Place on a cookie sheet and let strawberries chill and set in refrigerator until ready to serve.