Dark Chocolate Covered Strawberries Food

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.

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.

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.

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.

STRAWBERRY CHOCOLATE BARK

Steps:

• Line a baking sheet with parchment paper.
• Put three-quarters of the chocolate in a microwave-safe bowl; microwave, stirring every 30 seconds, until melted. Stir in the remaining chocolate until smooth. Spread the chocolate 1/4 inch thick on the prepared baking sheet; top with the freeze-dried strawberries. Chill until set, then break into pieces.

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.