Tuxedo Chocolate Covered Strawberries Food

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

TUXEDO STRAWBERRIES

Steps:

• Line a tray or baking sheet with waxed paper; set aside. Wash strawberries and pat until completely dry. , In a microwave-safe bowl, melt vanilla chips and 1-1/2 teaspoons shortening at 70% power; stir until smooth. Dip each strawberry until two-thirds is coated, forming the tuxedo shirt, allowing excess to drip off. Place on prepared tray; chill for 30 minutes or until set. , Melt chocolate chips and remaining shortening. To form the tuxedo jacket, dip each side of berry into chocolate from the tip of the strawberry to the top of vanilla coating. Repeat on the other side, leaving a white V-shape in the center. Set remaining chocolate aside. Chill berries for 30 minutes or until set. , Remelt remaining chocolate if necessary. Using melted chocolate and a round #2 pastry tip, pipe a bow tie at the top of the white V and 3 buttons down front of shirt. Chill for 30 minutes or until set. Store in the refrigerator in a covered container for up to 1 day.

TUXEDO STRAWBERRIES

Steps:

• Dip bottom 3/4 of each strawberry into white chocolate; place on waxed paper-covered baking sheet. Refrigerate until firm.
• Melt milk chocolate as directed on package. Dip 1 side of each berry in milk chocolate, then turn to dip other side, leaving "V"-shaped white center. Return to baking sheet.
• Use toothpick dipped in remaining milk chocolate to draw buttons and bow tie on each berry to resemble tuxedo. Refrigerate until firm.

CHOCOLATE COVERED TUXEDO STRAWBERRIES

Steps:

• Wash strawberries and allow to dry 2-3 hrs before dipping.
• Place 3 or 4 (depending on the amount you are making) almond bark bars in a microwave safe bowl. Microwave for 1 minute, then stir, continue to microwave in 15-30 second intervals until chocolate is melted.
• Dip strawberries up to leaves by holding stem/leaves, place on wax paper lined cookie sheet.
• Place strawberries in refrigerator for 15-20 minutes to allow chocolate to harden. For a faster alternative, place in freezer for 2 minutes.
• Melt 3 or 4 bars or 1/2 to 1 cup chocolate chips and wax in a microwave safe bowl. Microwave for 1 minute, then stir, continue to microwave in 15-30 second intervals until chocolate is melted. (Wax is optional but it gives the finished product a shiny finish rather than a dull finish).
• Dip strawberries up to leaves on the left and right side, forming a "V" in the center w/ almond bark, by holding stem/leaves, place on wax paper lined cookie sheet.
• With a toothpick or shishkabob scewer dip end in chocolate and make dots/buttons up the middle of the strawberries.
• Allow to set up in refrigerator or freezer as instructed above.
• Serve cold, I put mine on a glass,crystal serving tray.
• Hints: (Emergency Response Plan) If your chocolate becomes firm in the microwave, add a little bit of shortening or vegetable oil until it
• softens.
• Also, make strawberries the day that you are planning to serve them, with the chocolate shell the strawberries can't breathe and will shrivle up.

"TUXEDO" CHOCOLATE COVERED STRAWBERRIES

Steps:

• Wash strawberries and dry well with a paper towel.
• Prepare a large baking sheet by lining with waxed paper.
• In a medium sized, microwave-safe bowl, break up white chocolate into small pieces and melt, on medium power (my microwave I used 60% power) for approximately 4-6 minutes, checking and stirring every 2 minutes or so (we don't want the chocolate to burn). Remove from microwave and dip strawberries one at a time, holding each berry by the stem/leaves, and dipping right up to the base of the stem/leaves. Place on baking sheet/waxed paper and repeat for all strawberries.
• Place sheet in refrigerator til white chocolate sets, about 15-20 minutes.
• In another medium sized bowl, melt chocolate chips, using same time frame and power level as above (60%, 4-6 minutes). Grasp strawberries by stems again, dipping one side into the chocolate, then the other side, so that the brown chocolate makes a "V" shape visible from the front of the strawberry.
• Now, with a toothpick, "paint" on 2 or 3 buttons and a bow tie at the top of the berry (near the stem) with the brown chocolate.
• Cool on the baking sheet/waxed paper, in refrigerator, til chocolate is set. Strawberries will last 2-3 days in the refrigerator.