Chocolate Covered Strawberries

Chocolate Covered Strawberries, Chocolate covered strawberries are perfect for Valentine’s Day. Around this time, you’ll see them readily available at your local grocery store. However, the last time I checked the price, I have to admit that I winced. If you don’t have the time and are willing to pay extra, then having them ready to go is perfect for you. But, if you do have the time and are willing to do a little extra work, then you can save your money towards a great dinner instead.

Dark chocolate is the best choice when choosing chocolates, but if you prefer, milk or white chocolate will work as well. I recommend buying dark chocolate in the 60% range. Ghirardelli sells a 60% bittersweet chocolate that is available almost anywhere or any top rate brands will work the best. I don’t recommend getting cheap chocolate. Chocolate is basically one of the two main ingredients and it’s important to get a chocolate that tastes good. You will be able to taste the difference!

The first project to tackle when making these strawberry delights is to temper your chocolate. This process is much easier than it sounds and you don’t need to be an expert to be able to do this. The tempering process is recommended if you want to get that crisp crunch from your chocolate when you bite into your strawberry. If this step is skipped, it will appear less glossy and more than likely will be soggy.

There are a few tempering processes that can be done, but the easiest one to follow is the seeding method. Tempered chocolate is added to melted chocolate. It is then slightly cooled till it reaches the desired temperature. Don’t worry, after you’ve read over the process this will make much more sense and before you know it, you’ll be an expert!

Chocolate Fondue Recipe

Chocolate Fondue Recipe, In a heavy saucepan over medium heat, melt chocolate chips and butter with Eagle Brand ® and water.
Cook, stirring constantly until thickened, about 5 minutes. Remove from heat. Add vanilla. (You do not need a fondue kit to keep this heat. Simply pour the fondue into a bowl warmed ceramic or glass and place the bowl over a pan of hot water in a large bowl, make ensure that water will not enter the container with the chocolate. Long wooden skewers or even “fancy” toothpicks work fine!)
Serve hot as a fruit sauce and biscuit cracker / dip or drizzle over ice cream or cake. Store leftovers in refrigerator.
**** Dippers: pound cake cubes, cherries with stems, orange slices, melon balls, pineapple chunks, strawberries, banana slices, apple wedges, raisins, dried apricots, and chunks of peaches, sliced plum, pear slices, cubes of angel food cake, sliced kiwi fruit and marshmallows.
Tip: Can be served hot or cold over ice cream. Can be made several days before. Store airtight in the refrigerator.
On a special dessert, buy a cheesecake simple and cool. Cut into small cubes or balls to the cake with a tool to scoop melon. Dip in melted! OR You can make simple truffles microwave 1 / 2 heavy cream with 1 cup of chocolate chips. Mix well and cool. Once cooled, you can roll these into balls covered with cocoa, coconut, cookie crumbs or currency chopped nuts. These are so decadent and fabulous when dipped in chocolate fondue.