DIY: Fancy Chocolate-Covered Strawberries

Chocolate-Covered Strawberries is an iconic romantic food.  Although it can look complicated and hard, it really is not that difficult with a little practice.  I enjoy making these simple treats especially when it's strawberry season!  Here is how you can delight your loved one this Valentine's day with some fancy chocolate-covered strawberries!

This will make 1 small bouquet

Ingredients:

©      5 oz Semi-Sweet Chocolate:  you can use a bar, chips, morsels, or even baker's squares-chop coarsely if using.  Remember the better quality chocolate you have the better taste and texture you'll get.  I like to use Ghirardelli chocolate.

©      5 oz White Chocolate (optional)

©      Carton of fresh Strawberries:  washed and dried.  When picking strawberries, pick the smaller ones:  they'll be more ripe and they'll hold up better on the toothpick in the bouquet.

©      Grapes: washed and dried

©      Toothpicks

©      Container of choice

©      Kale/Lettuce or green tissue paper: to cover the foam

©      Styrofoam block or regular foam block

©      extras:  coconut flakes, sprinkles, finely chopped nuts, mini chocolate chips

Directions:

1.  I like to begin by writing down the different varieties of strawberries I want to make-dark chocolate with coconut, dark chocolate drizzled with white, plain red...etc.

2.Wash strawberries and lay them on a towel/paper towel to dry.  Chocolate will not stick to strawberries if they are wet, pat each strawberry with dry towel/paper towel to make sure they are completely dry before submerging them into chocolate!

3.  Place foam into the container of choice.  If foam is moving in the container, secure with tape running across making an "x."  Cover foam with green tissue paper or kale/lettuce:  secure kale/lettuce with toothpicks broken in half if needed.

4.  Prepare strawberries by placing one grape on to a toothpick and follow by a strawberry, piercing the strawberry half way:  You should not see the toothpick at the top of the strawberry.  I find that strawberries hold up better if there is a grape supporting it-it is totaly optional.  Repeat with all the strawberries. 

5.  There are two ways to melt the chocolate.

    Microwave:

Use a glass bowl and microwave the chocolate on medium power at 30-second intervals-mixing in between.  You don't want to burn the chocolate, be sure to  mix after each interval.  Total amount of time will depend on the brand of chocolate and the size of chocolate pieces.

    Double Boiler:

Make a double boiler by placing a glass bowl that fits snugly over the top of a saucepan-the bowl should not be touching the bottom of the pan.  Fill the saucepan with hot water from the tap. You want enough water to provide heat, but not so much that the bottom of the chocolate bowl touches the water.  Bring the water to a simmer and keep it at a low heat:  you don't want the water boiling, just simmering.  Place the glass bowl with chocolate on top of the sauce pan and allow the chocolate to melt slowly-mixing frequently with a rubber spatula or a wooden spoon.

*Tip if you plan to use both dark and white chocolate melt the chocolate one at a time.  Starting with dark-it is less fussy when melted :)  Melt white chocolate very slowly-it is more fragile and burns quickly.

6.  Holding the strawberry by the stem end and the toothpick, dip in the melted chocolate, letting the excess chocolate drip off. 

    1.  For a plain chocolate covered strawberry-carefully place the covered strawberries into the styrofoam block to dry off. 

    2.  For more festive strawberries-dip into coconut flakes or chopped nuts while chocolate is still wet. 

    3.  For strawberries with sprinkles; holding the freshly chocolate coated strawberry over a plate, sprinkle with desired sprinkles.

    4.  For a multi-colored/drizzled effect:  Take a cooled chocolate covered strawberry and using a fork drizzle lines of the opposite chocolate over the melted chocolate bowl...twisting the strawberry to get the drizzle effect all around.

Plain Red Strawberries, Plain Chocolate Covered Strawberries, and Chocolate Covered Strawberries dipped in Coconut

8.  Continue covering all the strawberries.  Allow the chocolate to cool and to firm up; to speed up the process place the strawberries into the refrigerator while still on the styrofoam block for 10-15 minutes.

9.  When chocolate is firm start arranging the bouquet.  I find it easier to start at the bottom and work up.  Marbles strawberries are more fragile, handle with extra care not to smudge.

10.  Fill any holes with extra pieces of kale/lettuce if needed.  Refrigerate for up to 1 day, eat the day made for best results.   

Plain Red Strawberries, Plain Dark and White Chocolate Covered Strawberries, White Chocolate Covered Strawberries Drizzled with Dark Chocolate and Chocolate Covered Strawberries dipped in Coconut, Sprinkles

I love making these sweet treats!  I made multiple bouquets for weddings and anniversary parties.  They also make a great birthday gift!  Let me know if you're interested in seeing more of the fruit arrangement how-to's.