Chocolate Strawberries Food

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:

• 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.

CHOCOLATE COVERED STRAWBERRIES

Steps:

• 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.
• Insert toothpicks into the tops of the strawberries.
• Turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool.

CHOCOLATE-DIPPED STRAWBERRIES

Steps:

• Melt chocolate as directed on package.
• Dip strawberries in chocolate; let excess chocolate drip off.
• Place on waxed paper-covered baking sheet. Refrigerate 30 min. or until chocolate is firm.

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-DIPPED STRAWBERRIES

Steps:

• Melt the chocolate and cream together in a bowl set over simmering water until just melted. Stir and remove from the heat. Dip each strawberry in the chocolate and set aside on waxed or parchment paper to dry.

CHOCOLATE BARK & CHOCOLATE-COATED STRAWBERRIES

Steps:

• Use baking parchment to line a baking tray, and a second tray or flat plate for your strawberries. In a bowl, gently melt the chocolate in a microwave for 30 secs at a time on Medium until melted, or in a bowl over a pan of simmering water.
• Holding the strawberries by the stalk, gently dip each one into the chocolate, just over halfway up. Allow any excess to drip back into the bowl, then lay carefully onto your parchment set.
• Pour the remaining chocolate onto the lined tray and gently tip it until you have a thin sheet. Sprinkle over some crushed biscuits and meringues, and lots of the freeze-dried strawberries. Allow to set completely.
• Once set, break into shards, then lift off from the parchment. If storing, put back on the tray on clean parchment and lay over some cling film, making sure you keep it in a cool, dry place so it doesn't melt.

MINI ANGEL FOOD STRAWBERRY SHORTCAKES

Steps:

• To prepare shortcakes: Preheat oven to 350 degrees F.
• Stir flour, 1/4 cup sugar and salt together in a medium bowl. Place egg whites, vanilla and cream of tartar in a large mixing bowl. Beat with an electric mixer on medium speed until frothy. Add 1/4 cup sugar and beat on high speed until medium peaks form. Sift the flour mixture over the egg-white mixture. Using a rubber spatula, fold the wet and dry ingredients together until just combined.
• Divide the mixture among the cups of an (unsprayed) regular muffin tin. They should be full. Bake until a toothpick inserted in a cupcake comes out clean, about 15 minutes. Let cool in the pan on a rack until completely cool.
• Meanwhile, to prepare filling: Stir strawberries and 2 tablespoons sugar together in a medium bowl. Let stand until juicy, at least 20 minutes. Place cream in a large metal bowl. Beat with an electric mixer on high speed until soft peaks form. Add the remaining 1 tablespoon sugar and beat until stiff peaks form.
• To assemble shortcakes: Run a knife around the outside edge of the shortcakes, then remove them from the pan. Cut the shortcakes in half horizontally. Spoon about 2 tablespoons of the strawberries (and juices) over each shortcake bottom and dollop about 2 tablespoons of the whipped cream on top. Replace the shortcake tops.

CHOCOLATE-DIPPED STRAWBERRIES

Steps:

• Wash strawberries and gently pat with paper towels until completely dry. In a microwave-safe bowl, melt semisweet chocolate and 1 tablespoon shortening at 50% power; stir until smooth. Dip each strawberry and place on a waxed paper-lined baking sheet. Freeze strawberries for 5 minutes., Meanwhile, microwave white chocolate and remaining shortening at 30% power until melted; stir until smooth. Stir in food coloring if desired. Drizzle over strawberries. Refrigerate until serving.

DIPPED CHOCOLATE-DRIZZLED STRAWBERRIES

Steps:

• Melt semi-sweet chocolate as directed on package.
• Cover baking sheet with waxed paper. Dip strawberries, 1 at a time, in melted chocolate; let excess chocolate drip off. Place on prepared baking sheet. Refrigerate 30 min. or until chocolate is firm.
• Melt white chocolate; drizzle over strawberries. Refrigerate 15 min. or until chocolate is firm.

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.

HOMEMADE CHOCOLATE STRAWBERRY CAKE

Steps:

• Preheat the oven to 180ºC (350ºF). Grease a bundt cake pan (24 x 8 centimeters (9 1/2-inch diameter with 3 1/4-inch-high sides)) with butter and dust with chocolate powder.
• Wash the strawberries and remove the stem. Cut the strawberries into quarters and set aside.
• In a large bowl, mix the flour, baking powder and the chocolate powder. In an electric mixer, beat on medium speed the sugar, eggs, vanilla extract and the milk until obtain a homogeneous dough. Add the strawberries and fold with a spatula.
• Pour the dough into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 35 to 40 minutes (the time depends on the oven).
• When the cake is cooked, turn it out onto a plate and let cool to room temperature.

CHOCOLATE STRAWBERRY DUMP CAKE

Steps:

• Preheat the oven to 350 degrees F. and grease your baking dish.
• Add both cans of strawberry pie filling to the bottom of the dish; spread evenly.
• Sprinkle and smooth on the dry cake mix. Firmly pat it into the strawberry.
• Cover dry mix with pads of butter.
• Bake for 55 minutes, remove from oven, and sprinkle on chocolate chips.
• Serve warm with ice cream or enjoy as is!