To make tempered chocolate, chop the chocolate into pieces and place 3/4 of it in a small glass bowl in a microwave for 20 seconds exactly. Stir the chocolate and continue to microwave for 20 seconds at a time, stirring in between, until the chocolate is smooth and shiny. Add the remaining 1/4 of the chocolate and stir until smooth. The chocolate should register 87 to 89 degrees F on a candy thermometer.
Dip each strawberry into the tempered chocolate and place on a sheet pan covered with parchment paper. Refrigerate for 2 minutes to set.
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Strawberry Sunshine Cocktail, Strawberry Kiwi Daiquiri Cupcakes with Kiwi Curd, Strawberry Rum Frosting, and Strawberry Rum Shooter Garnish, Strawberry Raspberry Preserves, Chocolate Fudge Recipes, Chocolate Pie Recipes, Red Velvet Cake Recipes, Chocolate Cake Recipes, Chocolate Cheesecake Recipes, Strawberry
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