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Chocolate Covered Strawberries

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By Cheri Sicard

Photo: Mitch Mandell

Posted July 23rd, 2007

FabulousFoods.com Recommends: Truffles, Candies, and Confections: Techniques and Recipes for Candymaking, by Carole Bloom, (2005, Ten Speed Press)

Truffles, Candies, and Confections: Techniques and Recipes for Candymaking

Servings:	12
Author Notes:	Chocolate dipped strawberries (or any other fruit, for that matter) are not difficult to make (I even frequently make them on camping trips). There are, however a few points to keep in mind in order to insure success. First, make sure the fruit is completely dry. Even a drop of water in the melted chocolate can cause it to "seize" and turn the entire mixture into a grainy mess. It is also necessary to temper the chocolate, which really isn't difficult, especially if you have a candy thermometer.Â The glossary links below will help if you don't know how to do it.
Ingredients:	8 ounces quality chocolate or white chocolate about 12 - 14 large strawberries
Instructions:	Makes about 12 large strawberries Melt and temper chocolate over a double boiler. Dip fresh strawberries in the melted chocolate until three quarters covered. Put berries on a sheet of waxed paper to cool, or alternatively, place one berry each in paper candy cups. Let set until chocolate hardens. You can hasten the process by placing the dipped berries in the refrigerator for a few minutes.