Chocolate Covered Strawberries The Candy Explosions Recipe By Tasty Food

CHOCOLATE COVERED STRAWBERRIES: THE CANDY EXPLOSIONS RECIPE BY TASTY

Steps:

• Line a baking sheet with parchment paper.
• In a medium microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals until completely melted.
• Dip the strawberries in the melted chocolate to completely coat, leaving only the green tops bare. Lay the coated strawberries on the prepared baking sheet.
• Sprinkle each strawberry with cookie crumbs, drizzle with berry sauce, and finish with sugar pearls.
• Refrigerate until set, about 30 minutes.
• Enjoy!

CHOCOLATE COVERED STRAWBERRIES: THE WHITE DELIGHTS RECIPE BY TASTY

Steps:

• Line a baking sheet with parchment paper.
• In a medium microwave-safe bowl, combine the baking chips and coconut oil. Microwave in 30-second intervals until completely melted.
• Dip the strawberries in the melted candy to completely coat, leaving only the green tops bare. Lay the coated strawberries on the prepared baking sheet.
• Sprinkle each strawberry with crushed nuts, drizzle with caramel syrup, and finish with chocolate sprinkles.
• Refrigerate until set, about 30 minutes.
• Enjoy!

CHOCOLATE COVERED STRAWBERRIES: FO' DRIZZLE RECIPE BY TASTY

Steps:

• Line a baking sheet with parchment paper.
• In a medium microwave-safe bowl, combine the baking chips and coconut oil. Microwave in 30-second intervals until completely melted.
• Dip the strawberries in the melted candy to completely coat, leaving only the green tops bare. Lay the coated strawberries on the prepared baking sheet.
• Sprinkle each strawberry with cookie crumbs, drizzle with berry sauce, and finish with chocolate sprinkles.
• Refrigerate until set, about 30 minutes.
• Enjoy!

CHOCOLATE-COVERED STRAWBERRIES 4 WAYS RECIPE BY TASTY

Steps:

• To make Striped Strawberries, melt 1 tablespoon of coconut oil with chocolate chips, repeat with the white chocolate chips.
• Insert toothpick into the top of a strawberry.
• Coat strawberry entirely in chocolate, alternating between white and dark.
• Chill strawberries for about 15 minutes or until hardened.
• For white chocolate strawberries drizzle dark chocolate over the top in a quick back and forth motion. For dark chocolate strawberries, do the same with white chocolate drizzle.
• Chill once more for 15 minutes or until hardened.
• To make Peanut Strawberries. Melt 1 tablespoon of coconut oil with the chocolate chips, repeat with the white chocolate chips. Insert toothpick into the top of a strawberry. Put peanuts in a bag and smash with rolling pin or cast-iron pan until they are crumbly.
• Coat strawberry entirely in chocolate, alternating between white and dark.
• Dip strawberry, while the chocolate is still warm, into a bowl of nuts.
• Chill once more for 15 minutes or until hardened.
• To make Cookie-Coated Strawberries. Melt 1 tablespoon of coconut oil with the chocolate chips, repeat with the white chocolate chips. Insert toothpick into the top of a strawberry. Separate chocolate sandwich cookies in a bag and smash with rolling pin or cast iron pan until they are crumbly.
• Coat strawberry entirely in chocolate, alternating between white and dark.
• Dip strawberry, while the chocolate is still warm, into a bowl of cookie crumbs.
• Chill once more for 15 minutes or until hardened.
• To make Tuxedo Strawberries. Melt 1 tablespoon of coconut oil with the chocolate chips, repeat with the white chocolate chips. Insert toothpick into the top of a strawberry.
• Coat strawberries entirely in white chocolate.
• Chill strawberries for about 15 minutes or until hardened.
• To form the tuxedo, dip one side of the white chocolate coated strawberry into dark chocolate at an angle, going to the top of white chocolate coating. Repeat on the other side, leaving a white "V" in the center of the strawberry.
• With a toothpick, draw a bowtie and buttons with remaining melted dark chocolate.
• Chill once more for 15 minutes or until hardened.
• Enjoy!

CHAMPAGNE CHOCOLATE-COVERED STRAWBERRIES RECIPE BY TASTY

Steps:

• In a large bowl, combine the strawberries and champagne. Cover the bowl with plastic wrap and refrigerate for 12-36 hours. The longer the strawberries soak, the more prominent the champagne flavor will be.
• Remove the strawberries from the champagne and dry well with a paper towel. Reserve the champagne.
• Line a baking sheet with parchment paper.
• Fill a small saucepan with 2 inches of water and bring to a boil over medium-high heat. Set a medium heatproof bowl over the pot, making sure the water is not touching the bottom, and add the white chocolate. Melt, stirring occasionally, about 5 minutes. Stir in the canola oil until well combined. Transfer the melted chocolate to a mug or measuring cup.
• Hold the top of each strawberry and dip into the melted white chocolate, coating almost completely. Lift out and shake off any excess chocolate, then place on the prepared baking sheet. If the chocolate is still very thin and runny, wait until it cools slightly and coats the strawberry without creating a puddle of chocolate on the pan beneath the strawberry.
• While the chocolate is still melted, decorate each strawberry with gold luster dust and gold sprinkles.
• Transfer to the refrigerator to set for 30 minutes, up to overnight.
• Just before serving, fill 12 mini culinary pipettes with the reserved champagne (or use fresh champagne, if desired). Insert a pipette into each strawberry.
• Enjoy!

HALLOWEEN CHOCOLATE-COVERED STRAWBERRIES

Steps:

• For the monsters: Line a baking sheet with a silicone baking mat or parchment paper. Put the candy wafers in the top of a double boiler over simmering water. Cook, stirring occasionally once the wafers soften, until smooth. If the candy starts to reharden or seize up, stir in a teaspoon or so of coconut oil or shortening and stir again until smooth.
• Spread the sanding sugar in a small shallow bowl. Gather a strawberry at the leaves and dip into the melted candy, letting the excess drip back into the bowl. Gently press the coated strawberry in the sugar, coating it completely (don't press too hard or you'll get too much sugar on the strawberry). Set leaf-side down on the prepared baking sheet and repeat with the remaining strawberries. Refrigerate until set, about 10 minutes, keeping the remaining melted candy warm in the double boiler.
• Spread a tiny bit of the remaining melted candy on the back of 2 candy eyeballs and press them on near the tip of the strawberry. Meanwhile, if you'd like to make mouths on your monsters, melt the chocolate chips in a small bowl in the microwave. Transfer to a piping bag fitted with a small plain tip. Pipe mouths onto the monsters. Let sit until eyes and mouths are set, about 10 minutes.
• For the ghosts: Line a baking sheet with a silicone baking mat or parchment paper. Put the candy wafers in the top of a double boiler over simmering water. Cook, stirring occasionally once the wafers soften, until smooth. If the candy melts start to reharden or seize up, stir in a teaspoon or so of coconut oil or shortening and stir again until smooth.
• Gather a strawberry at the leaves and dip into the melted candy, letting some but not all of the excess drip back into the bowl. Set leaf-side up on the prepared baking sheet, letting the excess melted candy pool into the front to create the bottom of the ghost. Repeat with the remaining strawberries. Refrigerate until set, about 10 minutes.
• Meanwhile, melt the black candy wafers or chocolate chips in a small bowl in the microwave, following the microwave instructions on the package if using candy wafers. Transfer to a piping bag fitted with a small plain tip. Once the white candy has set, pipe small ovals for the nose and eyes on each ghost and let set 10 to 15 minutes.
• For the pumpkins: Line a baking sheet with a silicone baking mat or parchment paper. Put the candy wafers in the top of a double boiler set over simmering water. Cook, stirring occasionally once the wafers soften, until smooth. If the candy starts to reharden or seize up, stir in a teaspoon or so of coconut oil or shortening and stir again until smooth.
• Gather a strawberry at the leaves and dip into the melted candy, letting the excess drip back into the bowl. Set leaf-side up on the prepared baking sheet. Repeat with the remaining strawberries. Refrigerate until set, about 10 minutes.
• Meanwhile, transfer the remaining orange melted candy to a piping bag fitted with a plain tip. Once the coating on the strawberries has hardened, pipe vertical lines from top to bottom for the ribs on a pumpkin. Refrigerate until set, about 5 minutes.
• Melt the chocolate chips in a small bowl in the microwave. Transfer to a piping bag fitted with a small plain tip. Pipe eyes, mouths and noses on the pumpkins to resemble jack-o'-lanterns and let set 10 to 15 minutes.

CHOCOLATE COVERED STRAWBERRIES

Steps:

• Go through strawberries, and pick only the best looking strawberries. Set aside the remainder of berries for nibbling later. This recipe is enough for 16 -20 strawberries, depending on the size of the berries.
• Leaving the leaves/stems on the strawberries, wash them and lay out on either paper towels or clean dish towels. Put another paper or dish towel over berries and dry gently.
• Place berries on clean paper towels or wax paper, to dry. It is very important that the berries are totally dry, when being dipped in the melted chocolate, as the chocolate will not stick or will flake off later, if the berries are not dry. Depending on the humidity in the room, it will take at least 20 minutes for the berries to dry.
• Place contents, of the package of dark chocolate baking bits, in a heat proof glass bowl + approximately 1/2 cup white chocolate baking bits. Melt the chocolate in your microwave, for 30-60 seconds, depending on your microwave. Watch the chocolate, stirring every 30 seconds, just until melted. You don't want to make it too hot, as it will then need to be cooled a bit, to dip the berries in it. It should have a glossy smooth appearance, when stirred.
• Once the two chocolates are melted, place a sheet of wax paper on a baking/cookie sheet.
• Taking the berries by the leaves (gently), dip them, one at a time, in the chocolate - to cover. Slowly lift the berry out of the chocolate, holding it over the chocolate, for a few seconds, until it stops dripping. Gently place the chocolate covered berry on the wax paper, keeping the leaves off the paper a bit. The chocolate will "puddle" under the strawberry - this is fine.
• Repeat until all the berries are done. Set in cool area until the chocolate firms. This will take 20-30 minutes at least. You also could put the baking sheet in the refrigerator or freezer for 5-15 minutes.
• While the strawberries are setting, Place the remaining white chocolate chips in a glass, heat proof bowl, and place in microwave. As before, heat on high heat for 30-60 seconds, stirring after 30 seconds, until just melted. It should be smooth and creamy, when ready.
• Once the strawberries are set, place a dinner fork in the white chocolate, and slowly drizzle over the chocolate covered berries. You might want to practice doing this over some wax paper, before doing it on the berries, to get a feel for it.
• Once again, set aside until the white chocolate sets up.
• These are best served fresh, within a few hours. If you aren't able to serve right away, it is best to refrigerate. They are best if served within 24 hours, as humidity excelerates deterioration.

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.

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 DIPPED STRAWBERRIES

Steps:

• Wash strawberries and allow to dry completely.
• Place the chocolate chips and shortening in a microwave safe container and heat on high for about 1 minute or until melted and smooth when stirred.
• Place the white chocolate coating wafers in another microwave safe container and heat on high for about 1 minute or until melted and smooth when stirred.
• Holding by the leaves, dip half the strawberries in the chocolate mixture and half in the white chocolate. Allow excess to drip off.
• Place on wax paper and sprinkle with chopped nuts or coconut or sprinkles or drizzle with the opposite color or chocolate.
• Allow to harden. (I place mine in the frig and they are ready in about 30 minutes).
• Place in foil cups if desired.
• Serve that day or place in the refrigerator for storage for a day or two.

CHOCOLATE COVERED STRAWBERRIES: CHOCOHOLICS RECIPE BY TASTY

Steps:

• Line a baking sheet with parchment paper.
• In a medium microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals until completely melted.
• Dip the strawberries in the melted chocolate to completely coat, leaving only the green tops bare. Lay the coated strawberries on the prepared baking sheet.
• Sprinkle each strawberry with crushed nuts, drizzle with caramel sauce, and finish with chocolate sprinkles.
• Refrigerate until set, about 30 minutes.
• Enjoy!