How To Make Perfect Chocolate Covered Strawberries?
Prep Time10 MINS
Why spend more pennies for chocolate-covered strawberries when you can make them yourself at home for a fraction of the price? Try to locate large berries with stalks for the finest final look. Chocolate-covered strawberries are one of those sophisticated, bite-size desserts that everyone adores while being one of the quickest and cheapest desserts to create.
The final recipe sounds elegant and stunning in appearance, but they’re quite simple to make. It only takes around 15 minutes to prepare one batch of chocolate-covered strawberries! Some recipes may need 20-40 minutes for preparation. There are some recipes suggesting baking the strawberries, but we have covered them here without an oven recipe for you.
This is the simplest chocolate-covered strawberry recipe I’ve ever seen. Shortening was previously replaced with paraffin. You can turn the strawberries upside down and set them on a sheet of wax paper or inside a piece of styrofoam with toothpicks for easy cooling. It implies you don’t also need a refrigerator as well.
A finer effect can be achieved by drizzling white chocolate over the milk chocolate. They are ideal for weddings when decorated with roses, bells, frosting bow ties, butterflies, and other embellishments. It’s up to you what kind of taste you are looking for, and accordingly, you can add up more ingredients.
What’s the best way to create chocolate-covered strawberries?
The procedure is straightforward: you rinse and wipe dry the strawberries before melting the chocolate. You can either melt chocolate in a double boiler (which is actually just a fancy way of saying “melt it in the microwave”) or in a heat-proof bowl in the microwave. In the blog post, a double-boiler is recommended.
What sort of chocolate is best for strawberries wrapped in chocolate?
We recommend using semisweet chocolate chips; however, dark chocolate can still be used.
Should I keep chocolate-covered strawberries refrigerated?
Refrigerate the strawberries for about 30 minutes, or until the chocolate is set, but then remove them—especially before serving. For serving, we prefer the strawberries to be closer to room temperature (no one enjoys biting into an ice-cold strawberry!) The refrigerator option is up to you; we also offered an alternative in the blogpost.
Why do some chocolate recipes call for coconut oil?
To make the chocolate solidify faster and thicker, we like to add coconut oil and melted chocolate. Because of the coconut oil, the chocolate behaves like a chocolate shell. It’s not necessary, and it doesn’t contribute much flavor, but some people swear by it.
- Daily Value*
➢ Calories - 115
➢ Protein - 1.4g
➢ Carbohydrates - 12.7g
➢ Fat - 7.3g
➢ Cholesterol - 6.2mg
The first step is to melt the chocolate and shortening, and for this, you need a double boiler. Now melt both ingredients, and keep stirring until you reach a smooth consistency. Next, dip the main ingredient - strawberries, into the chocolate mixture.
Find toothpicks to use for an important concern. These toothpicks will be inserted into the tops of the strawberries.
Finally, invert the strawberries and push the toothpick into the styrofoam to allow the chocolate to cool.
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