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Ridiculously easy to make chocolate strawberry dessert

by Ingrid Linde 2 min read

Ridiculously easy to make chocolate strawberry dessert

Impress your friends & loved ones this week by grabbing just 3 ingredients to assemble the perfect after dinner dessert. Simply dip strawberries or other fruit into melted chocolate, instructions below, then into your favorite toppings (sprinkles, nuts, coconut, tiny candies). Have fun with this!

MELTING & TEMPERING CHOCOLATE

Tempered chocolate hardens with a beautiful sheen and crunch. To temper chocolate for your truffles, make sure all bowls and utensils are completely dry. Even the smallest amount of water or steam touching the chocolate will cause it to seize and thicken, ruining the temper and making it unusable.

USING YOUR THERMOMETER

Insert your thermometer into the chocolate as far as you can without touching the bottom or side of the pan to take the temperature. Use the cover as a handle to protect your hands from steam.

STOVE-TOP DIRECTIONS, HOW TO MAKE A DOUBLE BROILER

Place a heat-proof bowl over a medium saucepan with a few inches of water in the pan. Pick a bowl that has sides that extend beyond the rim of the pan in order to prevent steam from touching the chocolate.

1.Set up your double boiler. You only need a few inches of water in the pan at a simmer to start melting the chocolate in the bowl. Do not cover the bowl, as this may drip condensation into your chocolate. Be very careful as you heat your chocolate so that no water gets into it!

2.Measure your chocolate chips according to your chosen recipe and place about two-thirds into the top of the double boiler and set aside the other third for later.

3.Stir the chocolate chips with a dry spoon or whisk until melted. Use your thermometer to measure the temperature. The chocolate should never get hotter than 120°F or it will burn.

Remove from heat once melted, and stir in the remaining third of chocolate chips to cool the chocolate until the temperature reaches 80°F. Return it briefly to the heat to bring the temperature back up to 90°F where the chocolate will be easier to work with. You may reheat the chocolate during the process of truffle making anytime it gets too hard to work with but never overheat.

4.Now you are ready to assemble your chocolates! 

MICROWAVE TEMPER DIRECTIONS

We feel using the double boiler for this step produces more consistent results but you can use this method if you don't have one available. Start by melting chocolate in 10-second increments in a dry, microwave-­safe container. Stir each time, until the chocolate is completely melted and smooth. Do not burn! Follow temperature guidelines from above.

CHOCOLATE COVERED FRUIT 

Try dipping any fruit (we love strawberries!) with leftover tempered chocolate from your DIY Chocolate Box Making Kit or any high quality chocolate. For added sparkle, dip immediately into toppings of your choice and set on parchment paper to set.

Enjoy the same day, or freeze for later! 🍓

Make your own heart-shaped box for chocolate gift-giving

     


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