Who's That Girl

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WHO'S THAT GIRL: A higher education obsessed foodie who is documenting her life in the kitchen. I love to cook delicious, gourmet-style foods for those I love and always welcome a challenge in the kitchen. With that challenge comes an impromptu nature. I tend to avoid following recipes to the exact, so you are not likely to find very many posted here. Being that I am a Libra and am learning to be free in the kitchen, the story always goes, "A pinch of this and a smattering of that!" Thank you for visiting -- and happy reading!

Tuesday, August 19, 2014

Chocolate-Dipped Strawberry Tips

It's been established: I do not like chocolate. I haven't been a fan since my youth.

But I cannot help making and baking items with chocolate for those people I love and/or care about.

In this instance, I resolved to make a surprise batch of chocolate-dipped strawberries. I have certainly made them in the past, but it has been year - years! I re-learned a few things in the process. In particular:
  • Make sure your strawberries are not to ripe. Soft strawberries do not meld weld with piping hot, melted chocolate. 
  • Don't skim on the chocolate and buy those nasty Hershey button. Splurge on whatever it is your grocery story offers. 
  • Add a little bit of butter to your chocolate. Use your better judgement. If you find that the chocolate is thinning out a bit, add a bit more chocolate. You don't want to drown in butter, but the butter does lend a lovely, velvety flavor and sheen. 
  • Don't remove the stems! The strawberry stems lend a bit of romance and panache.
  • Consider using a skewer through the stem to aid with the chocolate dipping. 
  • And make sure -- make absolute sure -- that the strawberries are completely dry and room temperature before you dip them into the chocolate. 

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