Chocolate Dipped Strawberries
The secret to this isn't the chocolate; it's the preparation of the fruit. Moisture is the enemy, so you must dry the berries completely before they touch the chocolate, or you will end up with streaks and patches.
Dryness is your priority.
Wash the berries hours before you intend to dip them so they have time to air-dry completely. Any residual water will cause the chocolate to seize or slide right off.
- heavy-bottomed small saucepan
- heat-proof glass bowl
- silicone spatula
- parchment-lined baking sheet
What goes in.
- 1 lblarge, firm strawberries with stems attached
- 8 ozbittersweet or semi-sweet chocolate, finely chopped
- 1 tspneutral oil, such as grapeseed or refined coconut oil
Controlled Melting
Place your glass bowl over a saucepan with an inch of barely simmering water. Never let the bowl touch the water, and remove it from the heat while a few chunks of chocolate remain, stirring until the residual heat melts them smoothly.
The method.
Prep the fruit
Gently rinse the berries and lay them out on a clean kitchen towel. Pat them dry, then let them sit for at least an hour. Check the undersides near the stem for hidden water droplets.
Melt the chocolate
Place the chopped chocolate and oil in your bowl. Stir continuously over low heat until the chocolate is glossy and fluid. Remove the bowl from the pan immediately.
The dip
Hold the strawberry by the green stem. Tilt the bowl slightly, dip the berry two-thirds of the way down, and lift it straight up. Do not twist.
Drain and set
Let the excess chocolate drip off for a second, then place the berry on the parchment. If you see a thick 'foot' of chocolate forming at the base, lift and move the berry an inch away from the puddle.
When it doesn't go to plan.
Work in a cool room; if the air is too warm, the chocolate will take too long to set and may bloom with white streaks.
Use a toothpick to stir the chocolate; it helps gauge the viscosity.
If the chocolate becomes too thick to work with, place it back over the warm water for just thirty seconds.
The ones that keep coming up.
Can I use chocolate chips?
Chips often contain stabilizers meant to keep them from melting, which makes for a thick, gummy coating. Use a high-quality bar of baking chocolate instead.
How long do they last?
They are best consumed within four to six hours. Because the fruit releases moisture, the chocolate will eventually begin to loosen from the skin if stored too long.
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