Tuxedo Strawberries Food

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.

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.

BERRIES WITH VANILLA CUSTARD

Steps:

• In a small heavy saucepan, mix cream, egg yolks and sugar. Cook and stir over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°. Do not allow to boil., Transfer to a bowl; stir in vanilla. Refrigerate, covered, until cold. Serve over fresh berries.

CHOCOLATE-COVERED STRAWBERRIES 4 WAYS RECIPE BY TASTY

Steps:

• To make Striped Strawberries, melt 1 tablespoon of coconut oil with chocolate chips, repeat with the white chocolate chips.
• Insert toothpick into the top of a strawberry.
• Coat strawberry entirely in chocolate, alternating between white and dark.
• Chill strawberries for about 15 minutes or until hardened.
• For white chocolate strawberries drizzle dark chocolate over the top in a quick back and forth motion. For dark chocolate strawberries, do the same with white chocolate drizzle.
• Chill once more for 15 minutes or until hardened.
• To make Peanut Strawberries. Melt 1 tablespoon of coconut oil with the chocolate chips, repeat with the white chocolate chips. Insert toothpick into the top of a strawberry. Put peanuts in a bag and smash with rolling pin or cast-iron pan until they are crumbly.
• Coat strawberry entirely in chocolate, alternating between white and dark.
• Dip strawberry, while the chocolate is still warm, into a bowl of nuts.
• Chill once more for 15 minutes or until hardened.
• To make Cookie-Coated Strawberries. Melt 1 tablespoon of coconut oil with the chocolate chips, repeat with the white chocolate chips. Insert toothpick into the top of a strawberry. Separate chocolate sandwich cookies in a bag and smash with rolling pin or cast iron pan until they are crumbly.
• Coat strawberry entirely in chocolate, alternating between white and dark.
• Dip strawberry, while the chocolate is still warm, into a bowl of cookie crumbs.
• Chill once more for 15 minutes or until hardened.
• To make Tuxedo Strawberries. Melt 1 tablespoon of coconut oil with the chocolate chips, repeat with the white chocolate chips. Insert toothpick into the top of a strawberry.
• Coat strawberries entirely in white chocolate.
• Chill strawberries for about 15 minutes or until hardened.
• To form the tuxedo, dip one side of the white chocolate coated strawberry into dark chocolate at an angle, going to the top of white chocolate coating. Repeat on the other side, leaving a white "V" in the center of the strawberry.
• With a toothpick, draw a bowtie and buttons with remaining melted dark chocolate.
• Chill once more for 15 minutes or until hardened.
• Enjoy!

"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.

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.