Easy Halloween Chocolate Covered Strawberries Food

EASY HALLOWEEN CHOCOLATE COVERED STRAWBERRIES

Steps:

• Using a double boiler to melt chocolate is a really easy way and ensures that the chocolate doesn't overheat to wear it curdles. if you don't have a double boiler feel free to microwave the chocolate in short increments while stirring often.
• Once your chocolate melts, hold the berries by the stem to dip. Place the chocolate covered strawberries on wax paper to set.
• If you are using sprinkles you want to be sure that you dip your strawberry while the chocolate is still warm or before it sets.
• If you are looking to pipe other designs onto the berries this is done best after they have set up a little bit.
• Cut the corner of a Ziploc bag and pour melted in to pipe on more designs
• To make pumpkin berries add orange food coloring to the white melted chocolate

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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HALLOWEEN CHOCOLATE COVERED STRAWBERRIES

Steps:

• Rinse and dry your strawberries and add chocolate melting wafers to two separate microwave-safe bowls.
• One at a time, melt the white chocolate and dark chocolate in the microwave. Start with 30 seconds and stir. If need be, continue to heat in 15-second intervals, stirring in between, until completely melted.
• Holding the strawberries at the very top by the stems, carefully dunk the strawberries in the melted chocolate, rotating slowly to ensure it is fully coated. Cover about 1/3 of the strawberries in dark chocolate and the rest in white chocolate, and line them up on a baking sheet lined with parchment paper or a reusable baking mat.
• Allow the chocolate-covered strawberries to set for about 10 minutes before adding your Halloween decorations.
• Once your chocolate is set on the strawberries, check your bowls of melted chocolate to see if it's starting to thicken. If so, microwave again for about 15 seconds to loosen.
• Transfer the remaining white chocolate to a piping bag. Grab a toothpick to decorate with melted dark chocolate. Allow the decorated strawberries to set completely before enjoying (about 10 minutes).
• Half of the white chocolate-covered strawberries can be used to make little Halloween mummies. Use the piping bag to drizzle horizontal white chocolate lines over the top of the white chocolate-covered strawberries to resemble the mummies wraps.
• Allow the white chocolate lines to set completely before using a toothpick dipped in dark chocolate to draw on two little eyes. (Scroll up for detailed decorating instructions with images.)
• The remaining white chocolate strawberries will be used to make a skeleton design. Keep the surface smooth, and draw on the eyes, nose, and face with a toothpick dipped in dark chocolate.
• Use the dark chocolate-covered strawberries as your canvas and use the piping bag or a toothpick to draw on your spiderweb design.

MUMMY HALLOWEEN STRAWBERRIES

Steps:

• Line a workstation with parchment to help prep for your strawberry Mummies.
• Place the chocolate in a microwave safe container. Heat on the defrost setting for 1 minute. Stir well. If any additional pieces of chocolate remain, heat an additional 15 to 30 seconds, being careful not to overheat. Add a teaspoon or two of shortening, if needed, to slightly thin the chocolate if you find it to be too thick.
• Holding the berry by the top or stem, dip into the melted chocolate. Lift and twist slightly to allow the excess chocolate to fall back into the cup or bowl.
• Set onto the prepared parchment paper and immediately add two candy eyes.
• Repeat with the remaining fruit.
• Add 1/2 cup white chocolate and 1 teaspoon shortening to a small zip top bag. Heat in the microwave for 30 seconds on the defrost setting, adding additional time if needed to fully melt the candy.
• Snip the corner of the bag with clean scissors.
• Drizzle the melted white chocolate back and forth over each berry to create the mummy wrap.
• Let the berries set for 5 minutes and enjoy.

STRAWBERRY GHOSTS

Steps:

• Wash strawberries and gently pat with paper towels until completely dry. In a microwave-safe bowl, melt white chocolate and shortening at 50% power; stir until smooth. Stir in extract. , Dip strawberries in chocolate mixture; place on a waxed paper-lined baking sheet, allowing excess chocolate to form the ghosts' tails. Immediately press chocolate chips into coating for eyes. Freeze 5 minutes., In microwave, melt remaining chocolate chips; stir until smooth. Dip a toothpick into melted chocolate and draw a mouth on each ghost. Refrigerate leftovers.