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Steps for Making Chocolate Covered Strawberries Plus a Few Melting Tips

Steps for Making Chocolate Covered Strawberries Plus a Few Melting Tips

Steps for Making Chocolate Covered Strawberries plus a Few Melting Tips

Come to think of strawberries and love lingers your mind that very moment. People have used these special fruits to symbolize love for many centuries. The use of chocolate to enhance the taste of the berry has brought something even more yummy and romantic. The chocolate covered strawberries are such a delicacy for lovers as well as family. Remember it does not have to be valentine to experiment with this wonderful flavor. If you are creative enough and loves cooking, you could use them to beautify cakes for any family occasions. Your dear ones will definitely enjoy it.

Depending on the number of people, that you wish to have a bite of the red berries, you may need to have these ingredients right in place. Purchase strawberry fruits ensuring that they have their stalks still attached. The number that you need depends on the servings. One would choose 20 – 60 pieces. In place too, you may have partially sweet chocolate and white chocolate well chopped. Now that you already have the most important parts for the job, you may consider some other added flavors like 1-2 tablespoonful brandy, coffee and ¾ cup of cream. These may not be a necessity but one may choose to have a variety of tastes. With these ingredients ready, you may start preparing your sweet chocolate covered strawberries at your own comfort.

First, you have to melt the chocolate. One may choose to do this in microwave bowls for a period of 1 minute; making sure that you do the two types separately. Ensure that you stir the russet, until it softens. If you do not have this machine, put the semisweet and white varieties of chocolate chips in two different bowls. Let some water boil in two separate saucepans under medium temperature until it boils then put off the heat. Dip the two bowls slowly in the water ensuring the water does not splash or enter in. let the chips melt until it liquefies. At this point, you may add cream and other flavors that you may please, and then stir the mixture until smooth. With the chocolate now ready, remove the bowls from the water and lay down a polished paper.

Pick one strawberry at a time holding it by the stalk, and then dip it in the darker type as you twist it a little until it is partly covered. Lift from the bowl and shake a bit to let down the excess. Place them on the paper as you repeat the whole process with all the rest. After the chocolate has settled, sprinkle the white chocolate over the berries to give them that unique beautification. This may be a form of art for those who love decorations. You are not limited to what extent of imagination you wish to try your piece of creativity. Now you are ready to put your chocolate covered strawberries to the test. Just let them cool down and harden. Serve them at the room temperature with any of your favorite drinks. Enjoy the great and unique flavor that will make your mouth water just at the mention of it.

G. Smitty is a writer who loves to discuss many topics ranging from chocolate covered candies to professional basketball. Thanks for reading!

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Melting chocolate: How to melt and temper chocolate

http://www.howdini.com/howdini-video-6677328.html Melting chocolate: How to melt and temper chocolate If you want to make chocolate candies, you need to know…
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Tips For Successfully Melting Chocolate

Tips For Successfully Melting Chocolate

Chocolate must be melted gently to prevent it from scorching or burning. The traditional method for melting chocolate is with a double boiler, which works well, but can be a bit risky since you are increasing the chance that the chocolate seizes as a result of coming in contact with water.

I opt for either melting the chocolate directly on top of the stove or in the microwave.

Here are some important tips for safely melting chocolate:

Chop the chocolate into small uniform pieces so it melts faster and more evenly and is less likely to burn.
Never try to melt large bars or blocks of chocolate that have not been chopped since they are much more likely to burn before they melt.
Avoid any contact with water or moisture. When moisture causes chocolate to get thick, grainy and lumpy it is called seizing. Make sure your bowls, utensils, and pans are completely dry and that no moisture gets into the chocolate when melting.
Stir the chocolate frequently with a rubber spatula, once the outer edges start to melt to prevent it from scorching.
Chocolate retains its shape when melted in the microwave, so the only way to know if it is truly melted is to stir it.

How to Melt Chocolate in the Microwave

I like melting chocolate in the microwave since it is so quick and easy. When done properly, chocolate can be melted in the microwave more quickly than directly on the stove top or in a double boiler, and with less effort and mess. The time required will depend on the amount and type of chocolate being melted.

I usually start by placing the small pieces of chopped chocolate in a microwave safe bowl and heating for 30 to 45 seconds on 100% power.

Then stir the chocolate well. If needed, microwave for additional 10 to 20 second intervals, stirring well after each interval, until the chocolate is melted and smooth.

Melting Chocolate on the Top of the Stove

Most cookbooks and cooking experts will tell you to never melt chocolate directly on the stove top. But that’s the way my Mom always did it and how I do it when I don’t have access to a microwave. Just be very very careful and don’t walk away from the stove with chocolate on a burner.

Place the small pieces of chopped chocolate in a small, heavy-bottomed saucepan over the lowest heat possible. Stir the chocolate constantly and remove it from the heat just before it is completely melted. Continue to stir until the chocolate is melted and smooth. Just remember low and slow and you should have no problem.

What To Do If My Chocolate Seizes?

Stir 1 tablespoon of vegetable oil or shortening into every 6 ounces of chocolate and stir until smooth.

Martha McKinnon is an avid home cook and cooking instructor who loves sharing everything she has learned through her years in the kitchen with all who are interested.

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