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Chocolate Covered Strawberries Recipe

Chocolate Covered Strawberries

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Average Rating:

Total Reviews: 85

Showing 41-50 of 85

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  • on February 15, 2009

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    This was soooo simple to make and tasted absolutely fabulous!

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  • on February 15, 2009

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    They were fantastic!I also dipped some blueberries and raspberries and it was even better! I also only dipped some in white chocolate (my favorite and it was true perfection!

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  • on February 14, 2009

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    My 10 year old and I made these for a family valentine's treat and they turned out great!! Easy and delicious! I agree with another reviewer who said to ditch the fork. A knife worked much better. Next time we'll try the baggie.

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  • on February 14, 2009

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    My boyfriend and I teamed together on Valentines Day to make these Strawberries for dessert. Not only did they taste great but they looked beautiful on a plate and were fun to make. :

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  • on February 14, 2009

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    Make sure to use Ghirardelli Chocolate. It sticks to the strawberries!! No breakage from the fruit. Best Yet!

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  • on January 26, 2009

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    Need some info on how to best store these treats and most importantly if they can be made the day or 2 days ahead.

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  • on January 23, 2009

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    I make these for a living,

    This method will produce strawberries that are messy to eat or will not set up correctly. Your problem is defiantly lack of tempering. Tempering is the process that creates the ?right? type of cocoa butter crystal, without this process you?ll create the conditions where the product will melt on your hands as soon as you remove it from the refrigerator or gets what is called bloom (white surface powder on the berries.

    The simplest tempering method is the shaved method described at

    http://www.candylandcrafts.com/temperingchocolate.htm

    You     really should not get chocolate above 105 degrees as some types (especially white chocolate will scorch at much lower temperatures.

    If done correctly: when using this method the chocolate will set up at room temperature.

    How to tell real chocolate from the fake stuff: look at the ingredient label: if it has cocoa butter it?s real chocolate, if it has some type of vegetable oil it is not real chocolate.

    Most of the ?recipes? out there were made a long time ago or created by people who are not chocolate experts. The ones that use wax or paraffin are perfect examples of this, all you really need is a good thermometer (one that handles temps at least between 80 and 115 most digital thermometers work well (even meat thermometers.

    Common misconceptions: 1 the need to add anything to chocolate for the process except more chocolate. 2 that the ?buttons? found in crafts stores are chocolate (most have vegetable oil instead of cocoa butter. 3 That there is no such thing as white chocolate : the FDA set the specifications for what can legally be called white chocolate back in the late 90?s. 4 That double broilers should be used at a high or medium temperature: this can scorch the chocolate, low temps are called for if you want the chocolate to taste it?s best.

    You can see the chocolate covered strawberries that we do at ccberries.com : http://www.ccberries.com

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  • on November 06, 2008

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    Easy to do...I would not use a fork. Put the white chocolate in a ziplock bag and snip the corner off. Don't skimp and buy cheap chocolate. Use good chocolate you will be glad you did.

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  • on May 23, 2008

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    Came out absolutely perfect (left out the white chocolate and used Ghirardelli Brand chocolate. next time i'll try fresh picked Berries.

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  • on May 17, 2008

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    This recipe was so simple and looked so elegant. I rolled some of the strawberries in chopped almonds after I dipped them in chocolate, and they were great. It was also much easier to coat a spoon in the white chocolate and use that to drizzle over the chocolate. I will be bringing these to many parties in the future!

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