How To Make Perfect Chocolate Covered Strawberries With No Added Sugar 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.

NO SUGAR ADDED CHOCOLATE DIPPED STRAWBERRIES

Steps:

• Cover serving tray in wax paper and place in freezer at least 30 minutes before preparation.
• Pour sugar free chocolate syrup into shallow bowl.
• Dip trimmed, washed, and frozen strawberries into sugar free chocolate syrup and place on chilled serving tray, spacing about 1/2 inch apart.
• Allow to chocolate to harden [about 30 minutes] and serve immediately.
• NOTE: This looks really pretty if you take some of the [washed] green strawberry leaves as garnish. Just lay them on the [already frozen] tray, and position a [chocolate-dipped] strawberry atop the leaf.

SUGAR-FREE, CHOCOLATE-DIPPED STRAWBERRIES

Steps:

• Gather the ingredients.
• In a small bowl melt the coconut oil and chocolate chips in the microwave or in a saucepan over low simmering water until melted.
• Stir until completely smooth.
• Wash and dry the strawberries but leave their stems on for easier grabbing or use a skewer.
• One at a time use a skewer in the center of one strawberry and dip in the chocolate and twirl around to coat.
• Lay them on a parchment paper lined or wax paper lined baking sheet.
• Coat all strawberries a second time.
• Sprinkle on any toppings of choice and let set for 10 minutes to harden a bit or place in the refrigerator.
• Serve and enjoy!

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.
• Copyright 2003 Television Food Network, G.P. All rights reserved

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.