Chocolate Covered Strawberries
This is the simplest version of chocolate covered strawberries I know. Paraffin was originally used instead of shortening. Turn the strawberries upside down and insert by the toothpicks into a piece of styrofoam for easy cooling, or simply place them on a sheet of wax paper. White chocolate may be drizzled over the milk chocolate for a fancier look. They are perfect for weddings when decorated with frosting bow ties, bells, butterflies, roses, etc.
This is the simplest version of chocolate covered strawberries I know. Paraffin was originally used instead of shortening. Turn the strawberries upside down and insert by the toothpicks into a piece of styrofoam for easy cooling, or simply place them on a sheet of wax paper. White chocolate may be drizzled over the milk chocolate for a fancier look. They are perfect for weddings when decorated with frosting bow ties, bells, butterflies, roses, etc.
- Carbohydrate 89.8112891808 g
- Cholesterol 37.9643198373675 mg
- Fat 50.5396385268954 g
- Fiber 5.14071366632646 g
- Protein 11.5666054248 g
- Saturated Fat 30.2800098161555 g
- Serving Size 1 1 cup (308g)
- Sodium 119.445990661333 mg
- Sugar 84.6705755144735 g
- Trans Fat 4.16505895808878 g
- Calories 860 calories
Step-by-step
- In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture.
- Insert toothpicks into the tops of the strawberries.
- Turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool.
Melting Mechanics and Fat Control
Melting chocolate requires gentle, indirect heat to prevent scorching and seizing. Using a double boiler keeps the temperature below 120 degrees Fahrenheit, maintaining the cocoa butter emulsion. Shortening is incorporated into the chocolate chips to lower viscosity, creating a fluid coating that flows evenly off the fruit rather than clumping in thick, heavy layers. Stirring must remain occasional rather than constant to avoid introducing air bubbles into the glossy mixture.Cooling Infrastructure and Dipping Technique
Securing each berry with a toothpick inserted through the green leaves provides a reliable handle without piercing the flesh. Surface moisture is the primary enemy of adherence; strawberries must be completely dry at room temperature before dipping, or the cocoa coating will slide off immediately. Suspending the dipped fruit upside down by anchoring the toothpicks into a block of styrofoam allows excess chocolate to drip away cleanly without forming flat pooling spots on the sides. Alternatively, setting them on parchment paper works if inverted cooling supports are unavailable. Consumption should happen within 24 hours because condensation forms quickly upon refrigeration. For dietary adjustments, dairy-free chocolate chips substitute directly into the ratio without altering the structural requirements of the melt.
