Double Chocolate Dipped Strawberries

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Double Chocolate Dipped Strawberries

Strawberries are in season so get yourself down to your local grocers or farmers market to pick up some super-ripe, tongue tingling strawberries. With a recipe as simple as this, it makes a real difference using ingredients that pack a punch so splash out and use rich flavoursome chocolate that will really make the strawberry flavour pop.

The trick to making fabulous chocolate-covered strawberries is that the strawberries must be very dry. If you have any water left from rinsing or any sticky bruised areas, the chocolate coating doesn't "stick" to the strawberry as well. After rinsing the strawberries, pat them dry and lay them out on a clean dish towel until they are completely dry.

Ingredients:

1 pint-basket (1 pound) fresh strawberries
2 cups (12 ounces) dark chocolate
2 cups (12 ounces) white chocolate
1 cup (8 ounces) milk chocolate for decoration.

Method:

  1. Wash and dry the strawberries, they need to be completely dry before dipping, so spread them out on a tea towel and let them air-dry if necessary.
  2. Fill the bottom of the porringer or saucepan with an inch or two of water and bring the water to a simmer over medium-high heat. Transfer all the chocolate into the top of the porringer or the heatproof bowl and set this over the simmering water. Let the white chocolate melt, stirring occasionally, until no more lumps remain. Remove the bowl with the chocolate from heat.
  3. Set the bowl of melted dark chocolate in front of you on a towel and line a baking sheet with parchment.
  4. Working with one strawberry at a time, grasp the strawberry by the top leaves and dip it into the chocolate. Turn or swirl the strawberry as needed to completely coat it in chocolate. Lift the strawberry out and shake gently to remove excess chocolate.
  5. Carefully lay the dipped strawberry on its side on the baking sheet. Repeat with dipping the remaining strawberries.
  6. Let the strawberries sit until the chocolate coating is set and dry to the touch. You can put the baking sheet in the fridge to speed this along.
  7. Once the strawberries are completely dry, repeat steps 2 – 6 using dark chocolate to give your strawberries the double chocolate layer.
  8. If you feel the strawberries need some decoration, melt the milk chocolate in 10-second bursts in microwave, stirring between each burst. Transfer the melted white chocolate to a sandwich bag. (Be careful not to burn yourself) Push the chocolate to one corner of the bag and chop a small corner off the bag to turn it into an icing bag.
  9. Squeezing the bag gently, quickly drizzle the milk chocolate over the strawberries in whichever pattern you feel looks best.
  10. Eat that day or they will keep for a few days as long as they are kept refrigerated.

Products used:

KitchenCraft Stainless Steel Porringer

Colourworks Silicone Spatula

MasterClass Non-Stick 35cm x 25cm Baking Tray

Sweetly Does It Disposable Plastic Icing Bag