Strawberries Dipped In Chocolate Food

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.

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 STRAWBERRIES

Steps:

• In a microwave-safe bowl, or in the top of a double boiler over simmering water, cook chocolate until melted. Stir occasionally until chocolate is smooth. Holding berries by the stem, dip each one in molten chocolate, about three-quarters of the way to the stem. Place, stem side down, on wire rack and chill in refrigerator until hardened.

SIMPLE CHOCOLATE-COVERED STRAWBERRIES

Steps:

• Combine 1/2 cup semisweet chocolate chips and 1/2 cup milk chocolate chips in a double boiler over simmering water; stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted, 3 to 5 minutes. Remove from heat; stir in remaining semisweet and milk chocolate chips.
• Line a baking sheet with waxed paper.
• Holding strawberries by their stems, swirl through melted chocolate until all sides are evenly coated. Arrange dipped strawberries on the waxed paper.
• Chill strawberries until chocolate coating sets, about 2 hours.

CHOCOLATE-DIPPED STRAWBERRIES

Steps:

• Melt chocolate as directed on package.
• Dip strawberries into chocolate; let excess chocolate drip off.
• Place on wax paper-covered baking sheet or tray. Let stand at room temperature or store in refrigerator for 30 min. or until chocolate is firm.

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:

• Gently rinse strawberries and dry on paper towels (berries must be completely dry). Line cookie sheet with waxed paper.
• In 1-quart saucepan, melt chocolate chips and shortening over low heat, stirring frequently. Remove from heat.
• Dip lower half of each strawberry into chocolate mixture; allow excess to drip back into saucepan. Place on waxed paper-lined cookie sheet.
• Refrigerate uncovered about 30 minutes or until chocolate is firm, or until ready to serve. Store covered in refrigerator so chocolate does not soften (if made with oil, chocolate will soften more quickly at room temperature).

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-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.

STRAWBERRIES DIPPED IN CHOCOLATE

Steps:

• Line a tray with parchment paper. Melt chocolate in a bowl over a pan of hot but not boiling water. Remove from the heat and dip strawberries into melted chocolate. Transfer to the prepared tray to cool and set.

CHOCOLATE DIPPED STRAWBERRIES

Steps:

• Cover an oven tray with foil or baking paper.
• Wash the strawberries and dry them thoroughly on paper towels.
• Melt the Melts according to instructions on the packet, or if using chocolate melt in double boiler or in the micriwave on low.
• Holding the strawberries by the stalk, dip them into the Melts. Place on the tray.
• Leave to set.
• Serve immediately, or refrigerate and use within 4 hours.
• NOTES~ It is important that the surface of the strawberries are not wet from washing, as this will prevent the chocolate sticking to the fruit. The strawberries must be at room temperature for dipping as the chocolate sets more evenly and doesnt lift from the strawberry. Chocolate dipped Strawberries are best done just before serving as humidity can also be chocolate dipped fruits worst nightmare, but can be left for up to 24 hours in the fridge.

CHOCOLATE DIPPED STRAWBERRIES - 4 WAYS!

Steps:

• Melt the dark chocolate in a bowl set over a small pot of simmering water. In a separate bowl, melt the white chocolate.
• Impale a strawberry with a skewer and dip it into the melted dark chocolate, just short of the leaves. Lay the strawberry on a parchment-lined baking sheet while the chocolate hardens. Lightly drizzle some white chocolate over the dark and leave to completely set.
• OR -> Dip strawberries into melted chocolate and then immediately roll in your choice of Rice Krispies OR coconut OR chopped nuts. Lay on a baking sheet to set.

CHOCOLATE DIPPED AND STUFFED STRAWBERRIES

Steps:

• wash and thoroughly dry the strawberries.
• using a small melon baller (or a paring knife) scoop out the top of the strawberry removing stem and some of the center.
• melt chocolate in microwave at medium heat. use small intervals like 30 - 45 seconds. mix between each interval, do not overheat.
• Dip strawberries in chocolate and place on wax paper to dry.
• While they are drying mix the cream cheese, sugar and syrup using an electric mixer.
• you can either scoop the filling into the strawberries with the melon baller or pipe it in using a pastry bag for a nicer presentation.

CHOCOLATE DIPPED STRAWBERRIES

Steps:

• Rinse strawberries, drying them with paper towels.
• Melt chocolate in top of double boiler or in microwave (full power in 30 second intervals, until chocolate is melted, stirring often).
• Note 1: CHOCOLATE SHOULD NOT BE TOO HOT - IF IT GETS TOO HOT IT WILL DRIP ON THE BERRIES INSTEAD OF ADHERING TO THE BERRIES.
• Note 2: BE CAREFUL--OVER HEATING CHOCOLATE MAY CAUSE SCORCHING AND KEEP IT FROM BLENDING PROPERLY.
• Insert toothpick into stem end of strawberry and dip 3/4 of berry into chocolate, leaving green cap and some of the red berry showing.
• Spear free end of toothpick into a piece of Styrofoam or grapefruit to allow strawberry to dry upside down (alternatively dry strawberries on waxed paper).
• Note 3: If chocolate becomes too thick to work with reheat chocolate gently.
• Note 4: After chocolate hardens dip tip of berry into contrasting melted chocolate.
• After the chocolate hardens discard toothpicks.
• These berries are best if eaten within 24 hours, for longer storage refrigerate but serve at room temperature.

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-DIPPED STRAWBERRIES

Steps:

• Rinse the strawberries and let dry completely on paper towels. Line 2 baking sheets with parchment or waxed paper. Melt and temper the chocolate (see pages 25-30).
• Hold a strawberry securely between your thumb and forefinger, and with the pointed end down, dip the berry into the chocolate, covering three-quarters of the berry. Remove the berry from the chocolate, gently shake off the excess chocolate, and place the berry on the prepared pan. Repeat with the remaining berries. Let the chocolate set up at room temperature, or chill in the refrigerator for 15 minutes. The dipped berries must be served within 4 hours of preparation; if not served immediately, refrigerate until 15 minutes before serving.