CHOCOLATE COVERED STRAWBERRIES

I brought my favorite last-minute dessert to a function this week and someone asked for the recipe.  I was just going to refer them to this blog but I was surprised that I had never actually posted this.  So, here it is.

Ingredients

Fresh strawberries
Molding chocolate

The most important part of this recipe is the "tricks".  They are easy enough to follow, but if you don't know them you can possibly be disappointed with the results.

1.  Fresh strawberries - Ideally you do this on the day you buy the strawberries.  But let's get real - who ever does that?  So you can wash them and store them in an airtight container in between paper towels.  The longer you wait to use them, the worse the results will be.  So I try to use them no later than the next day.  Bring the strawberries to room temperature for the best results.
2.  Chocolate - The better the chocolate the better the results.  Molding chocolate has some kind of "emulsifier" that makes it more waxy.  If yours is too thick and is not coating the berries the way that you like, just add some solid shortening to it until it is the way you like it.  Start with a tablespoon.  If it gets too runny, just add more chocolate.
3.  I buy chocolate in bulk.  Although your initial outlay may seem a lot ($30-80), that can last for years and it is at your fingertips when you need to make something at the last minute.  If you have a choice, get it with 3 "drips" (marking on the package).  If it is not available locally, you can get it online from Surfas (www.culinarydistrict.com).  The molding chocolate is Callebaut.  Store in a cool place.  If it separates (areas of paleness) you can still use it.  It is not bad and the color becomes even when you remelt it.

4.  Use a double boiler to melt the chocolate.  If you don't have one, then make one by putting a smaller pot in a larger one.  Just make sure that the water does not touch the bottom of the smaller pot.  Don't be skimpy with the amount of chocolate you melt.
5.  Put them down to dry.  Parchment paper works best, but you can use wax paper or tinfoil.  It takes 30-60 minutes to dry in a cool room.  Better not to put them in a refrigerator because the chocolate can be uneven.
6.  Take the leftover chocolate in the pot and put it in a container to harden.  Yo


Now, just dip the strawberries.  Do it with no one around otherwise you will find that they will never make it to your function.