by Art Young

Created on: February 17, 2009

Chocolate-covered strawberries are a great choice for an elegant easy dessert if you are looking for something that can easily be made in large quantities, while still giving your guests that fresh, sweet sensation. This article covers several tips and ideas you can use while making these miniature delights.

1. Choosing your strawberries

In choosing your strawberries, ensure that the surface has a smooth and consistent red sheen all across. There should be no brown spots or mold on your strawberries.

Sometimes the colour of a strawberry may vary in different shades of red across its surface and this is fine. However, look out for colours of green or white on the strawberries as this is an indicator that they are not fully ripe. Strawberries that are too dark red are overripe.

Also, make sure that the stem of the strawberry is not drying up. Store strawberries covered in the fridge when they are not in use. The sooner you use them the better.

2. Choosing your chocolate

In choosing you chocolate, go with the flavour you desire, whether it be dark, milk, or white chocolate. Use a combination of all three for variety and class. Many people find that the easiest type of chocolate to work with is the chocolate melting wafer, or chocolate chips. Alternatively, you can use chopped chocolate as well.

3. Preparing the strawberries

Wash the strawberries gently with cold water before using them. One way you may want to do it is to fill a bowl with cold water and rub your strawberries gently. If you see a lot of sand accumulating at the bottom of the bowl, you know that they are very sandy so ensure that they are thoroughly cleaned.

After cleaning is done, dry the strawberries very gently by patting with an absorbent paper towel, and then you may leave them to dry further on another towel. Always make sure they are dry enough before you start dipping them in chocolate or else the chocolate may not stick properly and the water will cause the chocolate to seize.

4. Preparing the chocolate

It is best to use tempered chocolate for dipping strawberries as it gives a crisp and glossy texture. Tempered chocolate also keeps for a longer time without the formation of white spots. However, if you are going to serve the strawberries soon after, then this may not be a problem that affects you.

An alternative to tempered chocolate for a smooth, shiny texture is to use a bit of butter, shortening, or vegetable oil with the chocolate. Melt the ingredients over a double boiler and stir well.

5. Putting

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