It’s time to break the mold and shake things up with this chocolate strawberry tower. This is a dessert for anyone who likes strawberries but doesn’t think they like chocolate. It will take your taste buds on an adventure you won’t soon forget! There are no fancy tools or equipment needed either; just your hands and some plates (or bowls) to put the finished product on once it’s done. Feel free to eat your chocolate treat after breakfast, lunch or dinner because these strawberries are guilt-free. You can use any type of dark chocolate you have on hand, but I personally think its best with 60% cocoa content. The strawberries are grown locally, so they are in season during late spring and into the summer months.
I don’t recommend using strawberries that have been out of season or are imported. You can use fresh or frozen strawberries, but not canned. If you decide to use frozen berries, make sure they are thawed completely before trying to dip them. If you see any brown spots on your chocolate when it starts to harden after dipping, then it has started to burn and turn bad. Dark chocolate should look shiny, not matte. If your dipping skills aren’t the best, then you should invest in a couple of small squeeze bottles or even use a Ziploc bag with one corner cut-off.
There are other methods like using half of an eggshell to hold your melted chocolate (there is a great video on YouTube showing you how to do it) or using a pen cap, but those require extra tools and ingredients that aren’t necessary. Chocolate strawberries are incredibly easy to make, with only three ingredients needed for this simple recipe. You can have them on the table in less than 15 minutes. Ingredients: Fresh strawberries Dark chocolate (I recommend at least 60%) Bamboo skewers. Directions: Wash and dry your strawberries as best as possible without breaking them.
Use a toothpick or skewer to poke a hole into the top of each berry that has been stabbed. Set the top of the strawberry aside and place them onto a plate. Set your chocolate in a microwave-safe bowl and microwave it for 30 seconds at first on half power (or ‘50 %’). Stir the chocolate and then cook for another 15 seconds or until all chunks of chocolate have completely melted into a smooth liquid. It’s better to slightly undercook than overcook because you can always reheat the chocolate to get it back to where you need it. Don’t worry if the chocolate gets lumpy or starts to harden. This is common when making chocolate-covered strawberries, so just keep stirring until all the lumps are completely gone, and your chocolate turns smooth again. If this happens, then you might end up with cubes of chocolate instead of threads of chocolate string.
Both are delicious and will still give your strawberries that sweet taste they deserve! Find a plate or bowl that is at least as long as your strawberry (or slightly longer) and place it upside-down on the table in front of you. This will be where to place your chocolate-covered strawberries after you make them. Using a spoon, pour some of the melted chocolate in a long line on top of the plate where it will be touching the bottom of the strawberry when placed down. Repeat this step until there is a small layer of chocolate covering your plate’s entire length and width. Try not to get any chocolate on the bottom of your plate. Spin the strawberry around to cover it from top to bottom in a thin layer of melted chocolate.
If you have a hard time spinning your strawberry, use a spoon or knife to spread some more chocolate on its surface before coating it again with another layer. It is very important that you don’t hesitate after you pour or spread on your chocolate because it will start to harden as soon as it makes contact with the cold air. Once there is a nice thin layer of chocolate covering all sides, gently slide the strawberry off onto the plate sitting on its stem. Keep going until all your strawberries have been covered first in a thin layer of chocolate and then placed onto the plate. If you don’t want to eat all of your strawberries in one shot, then move on to another batch with a new sheet of wax paper or use up all the plates that you’ve already prepared (you only need one). Keep making more batches until all your strawberries have been coated.