Chocolate Covered Strawberries

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10 minute process!

I chose only the amount of strawberries I felt would be eaten that night (about 10). There were leftovers, which I left out on the counter rather than refridgerate, which ruins the taste and texture of the strawberries.

I then combined 1 bar of Ghirardelli bittersweet 60% chocolate (would prefer darker). I melted with about ¼ stick of butter in "double-boiler". This yielded a pretty small amount of melted chocolate, so I held the small pan at an angle while dipping the strawberries, giving each a quick turn in the sauce, then holding upside down for a quick turn in the air, before returning to a plate covered with a sheet of waxed paper. It was pretty hot in the house, so these did not harden on their own, even after ½ hour. I stuck the plate in the fridge for a ½ hour, and they were only just firm.

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