Make Perfect Chocolate Covered Strawberries at Home For a More Economical Valentine’s Day
Chocolate covered strawberries are such a rare but simple treat, and they generally get people really excited when they appear.
This is because it is also really easy to f*ck up chocolate covered strawberries, despite the fact that there are two essential steps- dip strawberries, eat when chocolate is hard. The hassles come in because the key ingredients- chocolate and strawberries- are mas temperamental in the kitchen. Berries like to get moldy when you turn your back, and chocolate’s favorite pastime is to do funny things when you try to melt or chill it.
Still, chocolate covered strawberries are often an essential ingredient in your Valentine’s Day seduction game plan- and if you don’t want to spend $5 a berry at a food florist, here are a few tips to make yours turn out edible and likely to cause panty-dissolution.
- Don’t chill your berries. Aside from the fact that strawberries get upset in the fridge, it also will cause sogginess in the chocolate shell and make your chocolate covered strawberries mushy and inedible. Noob error.
- If you are too lazy for a double boiler– and really, who isn’t?- melt chocolate on low in a bowl in the microwave, stirring frequently. Following on from that…
- Don’t cheap out on chocolate, because the final product is only as good as its ingredients. This means no supermarket chocolate chips, dude. Shell out for a premium brand or failing that, melting chocolate. You can add a tablespoon or two of butter for a less brittle texture if you prefer.
- And pick up some wax paper, because you need to chill your chocolate covered strawberries for about 15 minutes to set the chocolate. This is the only time they should see the inside of a fridge.
- Keep your berries dry– even if you don’t chill them, rinsing them too close to the application of chocolate will cause them to retain a bit of moisture, and the chocolate will get gross. Wash them a few hours before if you’re the washing type, and make sure they’re dry.
Have you ever messed up a batch of chocolate covered strawberries?
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About the Author
Kim LaCapria Kim LaCapria is a writer and editor based in New York. A longtime information junkie, she began blogging full-time at the Inquisitr in 2009. Prior to that, she worked as a marketing assistant in the cosmetics and skincare industry. In addition to her writing for fortytwotimes, she also writes for Medacity and The Inquisitr. Kim is also a contributor for SocialNewsDaily, Indyposted, and TotallyMoney. In the past, she contributed to Lipstick and Luxury and managed social media accounts and blogs for several small and mid-sized businesses.
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