Chocolate Covered Strawberries

In honor of my parents' 64th wedding anniversary, (yes, 64th!), I thought I would teach you how to make a very romantic treat: chocolate covered strawberries. They are pretty, delicious, and impressive. If you buy them in the store or from an online vendor, you can pay a fortune. But what if I told you that you can make them yourself in a matter of minutes? Seriously! They can be as simple or embellished as you want but no matter what you choose, they will make you proud.

Start with good strawberries. Wash and dry them but try to keep the green tops intact.

Next, you need melting chocolate. A pastry chef friend of mine introduced me to Ghirardelli Melting Wafers.You can buy small bags at the grocery store or large ones at Sam’s. There are other brands but when you are starting with chocolate this good, it’s hard to go wrong. 

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Basic Chocolate Covered Strawberries

Lay a piece of wax or parchment paper on a cookie sheet.

In a microwavable bowl, melt 1 ½ C of melting wafers at once, following the directions on the package.

When the chocolate is stirred smooth, dip a strawberry, tap off the excess, then lay it on the paper. You can do this by skewering the top of the berry or just holding it by the leaves. Repeat with all the strawberries. They can harden at room temperature unless your kitchen is ridiculously hot. If you want them to have an extra-thick coating, dip them a second time and let cool again.

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Drizzle:

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If you just want to add some contrast and interest to your basic berries, do as above and let the berries harden completely. 

Melt some white chocolate and put it in a piping bag or a small Ziplock. Cut a tiny bit off the corner of the bag.

TIP: To make it easier to fill the piping bag, roll the top back like a cuff and stand it in a glass. This way you don’t need to struggle while pouring hot liquid into a flimsy bag.

Twist the bag, moving all of the chocolate to the bottom of it and creating pressure. While squeezing the bag, move your hand quickly back and forth over the berries to get a smooth drizzle effect. This can be done in addition to toppings.

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Toppings:

If you want to add things to the strawberries like cookie crumbs, mini-chocolate chips, or sprinkles, do everything as above but after the chocolate has cooled a little but is still wet, roll the berries in your topping choice. If the chocolate is too hot, everything will slide off the berries.

Make the strawberries as close to serving time as possible. But if you must make them in advance and refrigerate them, click here to learn how to prevent condensation on your berries.

Your guests will be very impressed with your efforts and your family will not be able to keep their hands off of them!

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