Love-ly! Chocolate-dipped strawberries
February 10th, 2011 by PJ HamelRecipe: Chocolate-Dipped Strawberries
If the sight of this special Valentine’s Day treat doesn’t make you swoon… what’s up with that?
Fresh strawberries. Dark chocolate. No cake, no mousse, no pie or pastry. Simply two elemental foods, stalwarts of the bake-o-sphere, brought together in one sublime treat.
Sure, you can buy chocolate-dipped strawberries at your nearest Godiva store. In fact, they’ll dip them “right before your eyes,” as the Godiva Web site says. But you’ll pay a pretty penny for boutique chocolate-dipped strawberries.
Why not buy a quart of fresh strawberries, about a half pound of dark chocolate, and dip them yourself – “right before your eyes”?
It’s fast and easy. It’s inexpensive. And, most important – it’s the perfect homemade Valentine’s dessert. Add a glass of champagne, and you’re most of the way to Paradise.
Are you ready to impress someone special with the ultimate elegant treat this weekend? Read on.
First, purchase fresh strawberries. At this time of year they’re expensive, but still less dear than buying individual chocolate berries at the candy store.
Try to find strawberries with pretty (rather than brown and bedraggled) stems. Wash, drain, and dry them thoroughly. Make sure they’re at room temperature.
Ready a piece of parchment paper, foil, or waxed paper large enough to hold the berries in a single layer. Place the paper on a baking sheet.
Next, select semisweet or dark chocolate. You’ll need 1 1/3 to 1 1/2 cups, 8 to 9 ounces. I prefer semisweet to bittersweet chocolate for strawberries; bittersweet is too assertive, and obliterates the berries’ delicate sweetness. Peter’s Burgundy Chunks are my chocolate of choice here.
Put the chocolate in a microwave-safe bowl, and heat it for about 1 minute, just until it looks soft and shiny.
Use a spoon to stir the chocolate until it’s melted and smooth.
Grasp a strawberry by its stem, and swirl it in the chocolate.
Be sure to coat all sides.
Lift the berry straight up, and allow any excess chocolate to drain back into the bowl.
Place on the paper or foil.
Repeat with the remaining berries, spacing them so they don’t touch.
Place the strawberries in the refrigerator very briefly, just until the chocolate is set and morphs from shiny to satiny. This will take about 20 minutes.
Remove them from the refrigerator, and let them harden completely at room temperature.
These are best served the same day they’re made.
With champagne. And a kiss.
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Tags: Chocolate, strawberries
February 10th, 2011 at 9:15 am
I love chocolate-dipped strawberries! One of my tips is to use the candy melts when I’m really short on time and am worried about tempering my chocolate – it sets up perfectly every time, they sell it in a dark chocolate version, and tastes delicious with no worries of ‘blooming’ chocolate.
I think you just inspired my Valentine’s Day dessert. Simple and delicious!
Caroline
Engineer and an Oven
February 10th, 2011 at 9:55 am
A few ideas on how to make these even fancier: drizzle with melted white chocolate or caramel, roll in chopped nuts or mini chocolate chips, or sprinkle a touch of sea salt on top!
Excellent ideas, Keri – especially like the touch of sea salt…. Thanks! PJH
February 10th, 2011 at 11:09 am
ooohhh, heading to a quilt retreat and am cooking my favorite while chili recipe that was posted a few weeks ago and now I know what I am making for desert!
Anna
February 10th, 2011 at 12:08 pm
Hi, PJ!
Nice delicious recipe, simple and as you said Lo-ve-Ly.
Here in Brazil, we love chocolates specially because we are one of the major world´s cocoa producers. We have a great assortments of deliciously brands. I love a lot specially Hershey´s here.
I´m waiting that Quindim LO-VE-LY brazilian yolk-pudding with coconut, hummm?? Remember?
Nice to have this strawberry recipe in a day i´m so romantic!!!!!!!
Keep the romance flowing, Ricardo. Always nice to “see” you here. As for the Quindim; darn, you caught me. Yes, I totally forgot it. I’ll have to look it up again… Thanks for the reminder- PJH
February 10th, 2011 at 1:17 pm
Try coring large strawberries and after dipping in chocolate, fill them with the following.
1pkg softened chream cheese (8 0z)
1 1/2 cup of confectioners sugar (to taste)
3 TBS (more if needed) of heavy cream (canned milk also works well)
1 tsp vanilla extact.
Cut the corner off a sandwhich bag and pipe in the filling. Let set in refrigerator for at least 1 hour.
A bit of extra work, but the results are wonderful
Wow, I never would have thought of this… thanks! PJH
February 10th, 2011 at 2:48 pm
My mother taught me a great trick, that really should be shared – if you don’t want your chocolate to have a flat side from sitting on the paper, it’s a simple fix with toothpicks and a flat piece of styrofoam. Stick a toothpick into the stem end of the berry before dipping it, then once it is coated, turn it “upside down” and stick the toothpick into the styrofoam. It’s a funny sight when they’re drying, but I’m sure you can see the benefits when they’re done!
February 10th, 2011 at 3:21 pm
I’m a big fan of fruit and chocolate and an even bigger fan of science magazines, paper or online. I read through Science Daily, Science News, and New Scientist regularly. So when one of those highlights one of my other favorite subjects — chocolate!! — I pay strict attention. What a great source of antioxidants!
It turns out plain dark chocolate is the best for you and non-alkalized cocoa is second — but that combining chocolate or cocoa with milk alkalizes the flavonoids and polyphenols that constitute the antioxidants, removing their benefits … so hot chocolate and milk chocolate really provide little benefit other than the calcium in the milk. And we should all know by now that fresh berries are also a very good source of antioxidants — so we have no excuse not to eat dark-chocolate-dipped strawberries!
Chocolate Is a ‘Super Fruit’: Rich Source of Antioxidants
http://www.sciencedaily.com/releases/2011/02/110207073748.htm
Eating Berries May Activate the Brain’s Natural Housekeeper for Healthy Aging
http://www.sciencedaily.com/releases/2010/08/100823142927.htm
Thanks so much for this excellent information, and the links. Good to know we’re doing ourselves a nutritional favor with the chocolate-dipped strawberries!
PJH
February 10th, 2011 at 4:48 pm
I have been doing these for YEARS but for the very best ones I wait for the Oregon Strawberries that are ripe in June. Even when I use the ones available in stores from California, the effect is always stunning – as if I had really done something hard and unusual! Yikes! Just think – the vitamin C of a strawberry and the wonderful good stuff of chocolate all in one bite! What could be better for anyone’s heart?!
February 11th, 2011 at 11:00 am
thanks for this recipe! I have to make 100+ of white chocolate berries for my nieces wedding and was wondering if the tips are the same for white chocolate? I hope so! what white chocolate from KAF would you recommend? thanks a bunch
The biggest thing to keep in mind with white chocolate is that it is much more temperamental that dark chocolate. Be sure to melt very low and slow to avoid scorching. Personally, I’m a big fan of the Mercken’s white chocolate, but definitely check out the reviews on both we carry. Have fun! ~ MaryJane
February 11th, 2011 at 2:22 pm
I’m with daphnewoman. I’ll wait until local strawberries are available.
The California strawberries are beautiful but taste like cardboard. Our local PA strawberries are smaller but have so much flavor.
February 11th, 2011 at 4:13 pm
If you are lucky and have a choice of berry varieties look for one called “Seascape. I get this one at my local Farmer’s Market here in Southern California and it makes fabulous dipped strawberries that everyone raves about when I bring them to an event.
February 11th, 2011 at 11:10 pm
I was going to say the same thing as jm. But I use a butter cream and a star tip on a piping bag. Try a little flavoring in it too- strawberry, raspberry, almond, or lemon are all good choices.
February 14th, 2011 at 1:49 pm
When I used to work at a bakery, it would drive me bonkers how manyp eople, come V-Day, were willing to pay 2-5 bucks a dang strawberry for something they could do at home for SO CHEAP! Even a bag of Tollhouse chips and some unripe strawberries from your grocery will be tasty and ready in seconds!
I always add a tbsp or so of light flavored oil to the chocolate. It saves on worrying about dull chocolate and I leaves it shiny and a bit easier to bite. And I dunk em in a coffee cup or something narrow so I dont have to swirl it or fight to get em covered.
Both good suggestions, Jessica – thanks! PJH
February 14th, 2011 at 4:06 pm
We make tuxedo strawberries when we want to be over the top. Dip first in white chocolate, let dry, then dip in dark chocolate, tipping the berry first one way then the other to make a white V on a dark background, then pipe on a tie and buttons. A little fussy, but so cute for a wedding or really special occasion.
Margy, I’m passing this along to MaryJane – she’ll LOVE this idea! thanks for sharing- PJH
February 15th, 2011 at 7:08 pm
Just made these with some lovely berries from Mexico. I used Jessica’s suggestions to add a little oil to the chocolate and to use a wide-mouth juice glass, instead of a bowl. Fantastic idea to use the glass instead of a bowl. (@Jesh–I’ll try to remember to get some styrofoam for next time.) I used Callebaut 55% chocolate which is my favorite. I’m a little late for Valentine’s Day, but I’m sure my sweethearts won’t mind!
February 16th, 2011 at 9:25 pm
I made some for my son the night before Valentine’s Day. He ended up not having any for dessert, so I allowed him a couple with his breakfast that morning. We had scrambled eggs (his favorite breakfast) and we split a bagel with cream cheese. We had an extra special breakfast! I think even the juice went well with it-Dole Strawberry, Orange & Banana Juice. Mmmm… We ended up going to the State Fair that day (school was out)!! It was one of his best days!