These chocolate-dipped strawberries are easy to make because the chocolate doesn't require tempering. Chocolate is tempered by heating and cooling and heating again to stabilize the fat in the chocolate so it doesn't crystallize or "bloom" once it cools.
I used to be a snob, thinking that candy coating chocolate was an inferior product. This less-expensive milk, dark or white-chocolate-flavored candy is made with vegetable or palm oils in place of cocoa butter.
Well, now that candy coating chocolate has improved over the years, I'm a big fan. Sure, the chocolate doesn't have as nice a shine or as silky a mouthfeel as real chocolate, but candy coating takes the drudgery out of tempering, it won't seize as readily and it holds up better on the berry.
- 1 package/14 oz chocolate candy coating (dark)
- 24 large strawberries (with stems, rinsed and patted dry)
- Melt coating chocolate in the microwave according to manufacturer's directions, but usually at 30-second intervals, stirring in between, until smooth.
- Lay out a large piece of waxed paper or parchment paper on a flat surface. Make sure the strawberries are at room temperature and are as dry as possible.
- Holding the berries by the stem end, dip into melted chocolate, swirling to make sure all sides are coated. Lift out of the chocolate and let drip a second or two and place on waxed paper or parchment paper to dry completely.
- While chocolate-dipped strawberries are best eaten the day they are made, they can be stored for a day by lining the bottom of a plastic container with waxed paper and placing a single layer of berries on it. Top with a second piece of waxed paper and another layer of strawberries. Repeat until the container is full. Top with more waxed paper and the container lid. Place the strawberries in the coldest part of the refrigerator and eat within one day of making them.
Strawberries Are Associated with Love
Heart-shaped and as juicy as a good love story, a bright-red strawberry is a natural symbol of love. What's more, strawberries are good for you! Naturally low in fat and calories, they are high in fiber, potassium, folic acid and antioxidants. Eight medium-size strawberries have more vitamin C than an orange.
One cup of strawberries rings up at 45 calories, 0 g fat, 0 g cholesterol, 1 mg sodium, 11 g carbohydrates, 3 g fiber, 7 g sugar and 1 g protein.
Strawberries Available Year-Round
Strawberries used to be the darling of spring's transition into summer, with local varieties only available for the month of June. But now, with farm-fresh produce available year-round, you can enjoy this fruit anytime your strawberry-shaped heart desires. Try them in this collection of Strawberry Recipes.